ShundeLun taught the cake and made the taste of childhood.
Lunjiao cake added yeast, eat refreshing teeth, sweet with a little yeast fermentation after the aroma of wine, eating can not stop
Material: Sticky rice flour: 100 g (three elephants)
Sugar: 60 g
Water: 180 g
Vegetable oil: 3 g
Resistant to high sugar yeast: 3 g
Warm water (about 30 degrees Celsius): 15 g
< h1 class="pgc-h-arrow-right" > production method</h1>
1⃣️ Pour 100 g of sticky rice flour + 60 g of sugar + 180 g of water into a clean container and stir well
2⃣️ Put the container containing the sticky rice paste on the pot and heat it with water (remember to stir while heating, otherwise the sticky rice paste will clump unevenly!). Turn off the heat until the texture of the sticky rice paste begins to thicken (feeling like yogurt).
3⃣️ Let stand until the temperature of the sticky rice paste drops to 26 degrees Celsius
4⃣️ Pour 15 g of warm water into the yeast and stir well.
When the sticky rice paste has cooled down to 26 degrees Celsius, we can pour the yeast water into the sticky rice paste and stir well.
Then sift once (filter out possible clumps) and cover with a wrap.
Place room temperature fermentation: 1 to 1 and a half hours (reference room temperature: 25 degrees Celsius) If the temperature at home is high, you can shorten the fermentation time appropriately! It can be judged from the surface bubble volume of Figure 17
5⃣️ After a fermentation is completed, the plastic wrap can be lifted. Add 3 g vegetable oil and stir well.
Brush a little vegetable oil (anti-stick) on the bottom and periphery of the mold with a diameter of 15 cm, then pour the sticky rice paste into the mold, cover with a lid/plastic wrap and perform a second fermentation: 30-40 minutes (depending on the amount of bubbles
6⃣️ After the second fermentation, it can be directly placed in the steamer and steamed for 20 minutes
7⃣️ Super delicious white sugar Lunjiao cake is complete!
Remember to let it cool and taste better!
<h1 class="pgc-h-arrow-right" > tips</h1>
Please store it at room temperature, as long as you put it in the refrigerator, it will harden and the texture will be completely different.