How to make rice cakes How to make rice cakes

1. Making materials: 250g of rice, 45g of sugar, yeast 1 tsp, baking soda powder 1/2 tsp, 55g of boiled water and appropriate amount of clear water.

Second, the production method:

1. Wash the rice, dry it and grind it into very fine rice flour;

2. Mix one third of the rice flour with sugar, pour 55g of water above 90 degrees, stir quickly and evenly, and cool to about 30 degrees;

3. Mix the slurry with the remaining rice flour and yeast, add a proper amount of water, stir it into a fresh cheese-like consistency, compact it, wrap it with thick cotton, and ferment at room temperature;

4. Take baking soda powder and melt it with a little water, and pour it into the fermented slurry and mix well;

5. Put a little oil in the pot and heat it on medium heat until a little cold water drops and the water bubbles and evaporates. Wipe off the dripping water, put a proper amount of warm water into the pot, spoon in the prepared slurry, cover it, and steam on one side until the steam escapes and the bottom of the cake turns golden yellow.

Third, matters needing attention:

1, normal temperature fermentation time: about 6 hours in spring and autumn, about 3 hours in summer, and 12 to 24 hours in winter;

2, low fire, drop a small amount of cold water, water bubbling to moderate evaporation, not instantaneous evaporation.