Material preparation:
Three elephant sticky rice flour 200 g
Warm water 380 g
Sugar 110 g
Resistant to high sugar yeast powder 2.5 g
20 g warm water (to dissolve yeast powder)
Corn oil 5 g (add and stir before steaming)
Production Process:
1, stainless steel basin with warm water add sugar, add sticky rice flour, no sieving, stir well.
2, boil the water in the pot of cooking, put the batter pot in the pot to open a low heat to heat the water (or cook directly with a small milk pot) and keep stirring until a little consistency can flow, immediately leave the pot, continue stirring.
3, let the batter cool to about 35 degrees (anxious can be put in the basin in cool water to cool down), pour yeast + warm water into the yeast water, stir well.
4, wrapped in plastic wrap seal fermentation, summer at room temperature fermentation for 4 hours (there are many large and small bubbles on the surface), winter to about 10 hours.
After fermentation, agitate to exhaust
The plate is 28 cm in diameter and brushed with a thin layer of oil
Pour in the corn oil and stir well
Pour into the dish to be steamed and let stand on for 25 minutes
During the awakening process, prepare enough water in the pot and put it on the steaming rack.
Wake up well full of uniform small bubbles
Steam on the pot
After the water is boiled, steam on high heat for 20 minutes, remove from the pot, let cool and then remove the mold, cut open and serve. Remember: be sure to be cold and then cut open to eat, this pastry is to be eaten cold.
It's also good to add some cooked sesame seeds
Beautiful shark fin pattern
Pretty
The key look, which is the bottom of the cake, is a transparent air hole.
The plate is clean after demoulding, with only a little oil. This is a manifestation of success.
Here are the considerations:
1, this square is steamed with a diameter of 28 cm stainless steel plate, which is the thickness of the picture, and then the thick effect is not so good, if there is no such a large plate, use a 24 cm plate to halve it.
2, when boiling raw and cooked powder, rather and thinner, not very thick, as long as you feel the egg pumping a little resistance, immediately turn off the heat, continue to stir until no knots.
3, start to do 7, 8 times failed, boiled too thick, steamed out below the solid, only a little bubble above, because the rice milk is cooked. If it is too thin, it will lead to the separation of gouache, difficult fermentation, and steaming is not very formed.
4, there is another reason for failure, ordinary sticky rice flour is not easy to succeed, for the three elephants sticky rice flour is successful, because the price of the three elephants is expensive, so (ordinary sticky rice flour and three elephants) put half each, success! The taste is good! Conditional direct use of three elephants can be.
5, some people like more crisp plus tapioca flour, I personally do not recommend, added once, cold a little hard, the taste is not as good as the original square.
6, the fermentation temperature is not high, put indoor room temperature fermentation can be, summer 4 hours, winter 10 hours, yeast powder does not need a lot, long-term fermentation will make the finished product taste more refreshing.
7, must use high sugar resistant yeast powder, can not use ordinary, although not very sweet, but the sugar is still high need to tolerate high sugar yeast.