Today I am going to share with you a pure method of rice cake, without baking powder, without adding a drop of flour, just with the natural aroma and ingenious craftsmanship of rice, you can create a fluffy and chewy, delicious rice cake. Every bite is a pure tribute to the rice fragrance, not sticky, not retracting, allowing you to taste the most authentic and pure rice flavor. Come and work with me to make the most delicious pastries with the simplest ingredients!
Prepare the ingredients:
Rice, hot milk, sugar, yeast powder, cooking oil
Here's how:
1. Today I will share with you an authentic rice cake method, which does not collapse and does not sticky, and is soft and glutinous. Pour 200 grams of rice soaked overnight into a food processor, add 100 ml of hot milk, about 60 or 70 degrees, to speed up the fermentation, and then pour in 20 grams of sugar.
2. Beat 2 to 3 times with the fruit and vegetable key, beat into a delicate and particle-free rice cereal, pour it into a bowl, add four grams of yeast, stir constantly until the yeast is completely dissolved, and then cover the lid and let rise for 2 to 3 hours, this time must be enough.
3. Until it reaches this state, you can see that the rice cake at this time has become very dry, this is because the starch and water inside are fully dissolved, and only when this degree is reached, the steamed rice cake will not be sticky, and the taste is chewy.
4. Pour the stirred rice cereal into the mold of brushing oil, and let it rise for the second time until the volume increases significantly, the time is about half an hour, and the whole process is steamed on low heat for 20 minutes, turn off the heat and simmer for a few minutes to get out of the pot.
5. Don't be in a hurry to demold after coming out of the pot, be sure to dry it for a few minutes, so that it is easy to demold and not sticky, and the rice cake just out of the pot must be slightly sticky, and even eat it cold for a while, so the rice cake will be more chewy.
6. Finally, remind everyone that there are also requirements for rice cake making, and if you want to use japonica rice from the Northeast and indica rice, its gluten strength is not enough.