Method for make rice cakes with pure rice

1 .350g of fine sugar and 500g of water.

2. Low gluten flour 450g corn flour 50g baking powder17.5g..

Exercise:

(1) Mix the material 1 evenly until the fine sugar is dissolved without particles.

(2) After sieving, add material 2, stir until the batter is very smooth and bright, and let it stand for 5 ~ 10 minute.

(3) Spread a paper cup mold in the bowl, then pour in the batter until it is full for about 7 minutes, and then steam it in a steamer for about 12 minutes.

Don't open the lid when cooking, otherwise the steam will escape and the cake will not rise.

The practice of making cakes

Formula: 1 rice flour is the best.

2 If there is no 1, replace it with flour+corn flour (according to personal taste, mine is jade corn flour more than flour)+baking powder (the proportion is the proportion of steamed bread). For example: 500 g flour+5-7G baking powder), stir well.

3 add warm water, which is the key, more than steamed bread water. Can be made into a beard (thin or thick according to personal taste)

Try to keep warm. . My heat preservation method is: put the batter in a big bowl, and put the big bowl on the pot. They are about the same diameter, and warm water has been added to the pot. . If you feel that the warm water is getting cold, heat the pot or change it to warm water.

As long as the temperature is ok, the batter will soon swell.

Put it in a non-stick pan+add a little oil+add 2 tablespoons of batter and start frying. Fry both sides and serve.

You can prepare more batter and fry it while eating, which is very convenient. If you like sour food, don't put the batter in the refrigerator, or you can continue to eat it the next day.