How to ferment the rice syrup for success when making rice cakes?

How to ferment rice batter for success when making rice cakes? There are many ways to make rice cakes, but how should the dough be fermented? This means the practice of "rice cake". Many people make rice cakes that are either fish-wet, not soft, or without hair. The main problems are: 9312; the ratio of the recipe, 9313 fermentation of rice wine, 9314 evaporation time. Do not worry, there is nothing wrong with teaching you to do this. Under normal circumstances, the amount of sugar is not too much (for example, one kilogram of rice flour and granulated sugar is about 20 grams). The most natural flavor of rice cakes can be extracted only after a little bit of sweetness, using normal dry yeast. If you like a sweet flavor (for example, the amount of granulated sugar is about 80g) and the amount of sugar is large, you can choose a yeast that is resistant to high sugar for making bread so that the rice cakes can ferment properly. There are many types of steamed rice cakes all over the country.

They are usually made from glutinous rice flour. Of course, they are now not limited to glutinous rice flour. All kinds of steamed rice cakes and steamed rice cakes are also very tasty, because some of my friends will accidentally get angry when they do it, or the taste is very rough and won't have hair, so let's talk about this fermentation, I prefer to use homemade glutinous rice flour to make rice cakes, which is much simpler and easier to master. The toppings are healthy too. Glutinous rice flour is great rice flour. In short, it is flour made from ground rice. Making rice cakes looks simple, but it's not easy.

In the past, when my family wanted to eat rice cakes, they would go shopping and rarely thought of making them alone. First of all, grain stores rarely sold rice flour. (Glutinous rice flour is sold everywhere). Secondly, they didn't think of using a steamer to spoil the rice. Until I bought this rice cake, my family got tired of it. Because the rice cake bought outside has only one flavor, I thought it would be best to make it myself!

The five-generation-old "Hakka rice cake" is different from the one the owner described, but those who have tasted the "Hakka rice cake" passed down from our village have nothing but praise for it, and I'll talk about the fermentation process of the Hakka rice cake for you to refer to: (available in supermarkets) Glutinous rice flour, you do not have to dip the rice to make rice flour, bought Angelo's glutinous rice flour and yeast, 8 grams of yeast per kilogram of glutinous rice flour, with about 300-350 grams of hot water at 30-35 degrees to melt is the yeast, slowly mixed with the rice flour, and then mixed into a paste.