China's vast territory, customs and habits are different from place to place, because the steaming containers are different, we call it white cake in Chongqing, some places call it white sugar cake, some places call it bubble cake, shunde called Lunjiao cake, in fact, it is a dim sum made of the same material and the same method. When I was a child, the shop sold fresh white cakes, steaming white cakes with the aroma of rice and sake, sweet and delicious, never tired of eating!
1: The ratio of water volume to rice noodles, I tried 1.5 times, 2 times, 1.5 times, when eating can, put more than half a day the taste is hard, 2 times the amount of water made, relatively soft, but the taste is not very Q very tough. According to the actual taste of the individual, choose as appropriate.
2: Rice noodles I buy online with three elephants sticky rice noodles, which is more convenient. Try to soak the rice yourself to refine the pulp, this amount of water is even more difficult to grasp, and then write another one when you have time (you can't use sticky rice to refine the pulp)
<h1>3: Do pastries, because the raw materials used by each family are different, the water absorption is slightly biased, do not use the sticky rice noodles that the online farmers grind themselves, I have tried 4 times, will not succeed, pro-test three elephant brand and Autumn Chrysanthemum brand sticky rice noodles</h1>
Step 1:
Tips: boiling pulp is not easy to master, it is easy to paste the pot, first fry the vegetable pot to boil a large pot of water (for heating rice milk through water), small milk pot (stainless steel just pot) add sugar and water, put into the wok after the water melts, put in the rice noodles, stir evenly, put into the wok to heat the water, if the bottom is lumped, take it out, stir well and then heat it. Need to repeat several times, the viscosity of the batter affects the finished product: too thick inside into a honeycomb, too thin will stick to the teeth, not pleasant without toughness, rice milk after getting good into the basin to sit cool, the degree of rice milk is as follows:
Step 2:
Take 10 g of hydrated yeast, let stand for 5-10 minutes, add to the warm rice syrup to cool down, stir well. A little temperature helps with fermentation, not too hot, the yeast will die
After mixing, the first fermentation begins, the time is determined according to the fermentation ring mirror and the temperature, and the status is as follows:
Step 3:
Add salad oil, stir up the bubbles, do not use peanut oil with heavy flavor, etc., add oil, in order to store it is not easy to be hard. If you eat it at that time, you can not put it, and after putting the oil, the taste is better. Wait for secondary fermentation. The degree of fermentation is as follows,
Step 4:
Pour into a 20cm wide plate and use a cake mold, but I think it is thinner and tougher. After the water comes to a boil, steam for 20 minutes.
Tips:
After steaming and turning off the heat, simmer for 3-5 minutes and then lift the lid to prevent retraction (it is best to take the cloth to wear a coat for the pot lid, so that the water vapor is absorbed on the cloth, the finished product looks better, the bun bun is the same), you must use a kitchen scale, use high-sugar yeast, of course, if there is a professional steaming oven, when I did not say this!
2. After secondary fermentation, the finished product is well organized, there are beautiful fish stingings, if in order to save trouble, a direct steaming can also be done, but the internal organization is not good, there is no fish stinging
3. Because fermentation is mainly related to temperature and humidity, if there is no fermentation box or the oven does not have a fermentation function, you can prepare a large foam box into a bowl of boiling water, put the rice milk next to it, and you can also ferment quickly.
4 When boiling the pulp, lift the spatula, into a linear slow decline to this extent, the rice milk is still relatively thin at this time, after cooling, it will be thicker, slightly thinner than the stirred chiffon cake paste
5. I thought about a convenient way, about 8 o'clock in the evening to get a half-cooked rice milk, a round to complete, put in the oil after stirring, put in the millet smart rice cooker (other brands of new rice cookers have cake reservation function), reservation, cake selection function, good morning in the rice cake aroma of the United States and the United States to wake up, start to enjoy it
After a long fermentation of rice cakes, there is a strong mash flavor (rice wine flavor, sake flavor), and the flavor is even better!
I also did it 8.9 times before I made it perfect! Having taken some detours before, if you have seen the tricks of others, you should be able to succeed quickly!