The practice of traditional white sugar cake

The traditional white sugar cake is made as follows:

Materials/Tools: sticky rice flour, sugar, purified water, yeast powder, edible oil, plastic wrap, mold, waterless and oil-free pan, agitator.

1. Prepare100g of white sugar, add 380g of hot water, and fully stir the white sugar to dissolve it.

2. After the sugar water is cooled, pour in 200 grams of sticky rice noodles, which are common rice noodles in supermarkets.

3. Pour in sticky rice flour and stir well. Don't let it have particles. Boil the water in a pot. When the water boils, turn it down. Put the stirred batter into hot water, heat it in water, and stir it while heating to prevent it from pasting. Sticky rice noodles are easy to paste, so it will take about 2 minutes to heat. When stirring, I feel the sticky rice noodles sink to the bottom, and the batter will be connected in a straight line, which proves that the heat is ok.

4. After the batter is cooled, pour in 3g yeast, then stir well, cover with plastic wrap and let it ferment for 1-2 hours. The batter must be cooled, or it will burn the yeast to death.

5. At this time, you can brush a layer of oil on the mold, which can facilitate demoulding. It's time to ferment. Open the plastic wrap, and you can smell a bouquet at this time. Then add 3 grams of edible oil, usually corn oil, and continue to stir evenly.

6. Pour the stirred batter into the mold, cover it with plastic wrap and let it ferment for 20 minutes. After 20 minutes, remove the plastic wrap, put the fermented batter into a cold water pot, boil water on high fire, steam for 20 minutes after boiling, and keep using high fire.

7. It's time to steam. Turn off the fire, take out the steamed white sugar cake and let it cool. And then can be demoulded. Finally, cut the sugar cake into small pieces and eat it on a plate. It tastes special, and it feels like a Q-bomb. This is a delicious snack.