How to make a sugar cake?

White sugar cake or Lunjiao cake is a traditional snack with a long history in China. This kind of white sugar cake has soft and tough taste, sweet taste, rich white rice fragrance and unique flavor.

There is no secret to making a good traditional white sugar cake, and there is no need for any ancestral secret recipe. As long as you pay attention to the fermentation time, use freshly ground white rice pulp to make white sugar cake (Lunjiao cake), which tastes soft and tough.

Making white sugar cake is very simple and convenient. Soak white rice overnight, add water to grind it into rice slurry, add sugar, ferment the rice slurry with yeast and steam it into translucent crystal white cake.

material

White rice (soaked overnight in cold storage) 150g water 220ml sugar 70g salt 1.5g instant dry yeast 1.5g★ 400ml rice slurry.

How to do it

① Wash 150g white rice with running water or several times (3-4 times) until the water is clear.

(2) Add clean water and soak overnight or 12 hours.

③ Drain the white rice for later use.

④ Prepare 220 ml of clean water, take out a spoonful and put it in a bowl for later use.

⑤ Add a small amount of water to the soaked white rice for about 50-60ml, and use a blender to make rice slurry at high speed for about 2-3 minutes.

⑥ Add 70g white sugar and 1.5g salt to the remaining water and cook until the sugar is dissolved. Don't boil the sugar water, just a small bubble, about 70℃.

⑦ Pour the hot sugar water into the beaten rice slurry and stir well.

⑧ Sieve the rice slurry, set aside and cool for about 30 minutes (about 30°C).

Add 1.5g teaspoon of instant yeast into 1 tablespoon of water taken out before, stir to dissolve, and then mix into the cooled rice slurry.

Pet-name ruby rice slurry fermentation for 3 hours, it is recommended to put it in a microwave oven or oven for fermentation. Put a cup of hot water in the oven or microwave oven to increase the temperature and accelerate the fermentation.

Attending to steam for 20 minutes on medium fire, remember to stir the rice slurry before pouring it into the steamer, and coat the steamed mold (7 inch circle, 18cm) with oil.

? Cooling, demoulding and dicing.