White sugar cake, also known as Lunjiao cake, was first created in Lunjiao Town, Shunde District, Foshan City, Guangdong Province, and has a history of hundreds of years. Rice noodles are fermented and steamed, the internal structure is connected horizontally and vertically, the small eyes are evenly orderly, the texture is soft and smooth and elastic, the food taste is sweet and cool, and the teeth and cheeks are fragrant. It is said that after Lu Xun tasted it, he praised it
【Fee】
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formulation
1. Three elephant sticky rice noodles
200g
2. Warm water
380g
3. Sugar
100g
4. Yeast
3g
5. Warm water (foam yeast)
20g
6. Corn oil (added after fermentation)
5g
The P.S. formula is recommended to be steamed on a stainless steel plate with a diameter of 28 cm, and those that do not have ones can be replaced by a glass crisper box of normal size.
Manufacturing methods
1. In a pot/small milk pot, add warm water, add sugar, add sticky rice flour and stir well. (Brown sugar is brown sugar cake ~)
2. Bring water to a boiling pot, put the pot of rice milk in a pot and heat it over low heat. Do not use the egg pump/silicone spatula to stir until a little consistency, a little pimple appears, turn off the heat and continue stirring. Pull up in a line shape.
3. Let the rice milk cool to about 35 degrees, so it is not hot to the touch. (Sitting in cold water to cool down can accelerate cooling)
4. The temperature has dropped below 35 degrees. Pour in the yeast water that has been adjusted so as not to burn the yeast.
5. Fermentation: fermentation at room temperature for 2-4 hours in summer, fermentation in winter for about 8-10 hours. According to the temperature adjustment time, it is now more than 4 hours into autumn.
6. There are many bubbles on the fermented surface, and it smells a little rice + wine aroma. Stir the exhaust.
7. Pour in the corn oil and stir well.
8. Brush the plates/crispers with a thin layer of oil. Pour in the rice milk, wrap in plastic wrap or cover and let stand for 25 minutes.
9. During the standing period, put enough water in the pot, put it on the steamer rack and bring to a boil.
10. Steam for 20 minutes on high heat after the water is boiled, do not open the lid during the period, let it cool after the pot is out of the pan and then release the mold.
After cooling, cut open and serve
Those who like sesame seeds can add a little before steaming.
Tips
❖ When boiling rice milk, do not be very thick (easy to sour), as long as you feel that the egg pumping is slightly resistant, immediately turn off the heat and continue to stir until there are no knots.
❖ It is recommended to eat it within three days of doing it on the same day, pack it in a plastic bag at room temperature and shade or keep it in the original pan wrapped in plastic wrap. If the weather is too hot to eat and afraid of bad, the plastic bag is sealed and refrigerated, and then taken out the next day to steam and eat again.