In my memory, Lunjiao cakes are only sold in the area of our city's old town snack gathering place ~ Water Street ~ Stone Lane. Or a snack that can only be eaten occasionally in a tea restaurant. It's not a regular snack. The reason for liking it: it smells of a special sour taste that has been fermented, the cake body is white and crystalline, the shape of the cake body is formed by the vertical stripes formed by fermentation, it is trembling and turbulent to pick up, it has its own elasticity, it is sour and sweet to eat, and the smoke is tough.
As your do-it-yourself ability increases, you'll be tempted to try a variety of dim sums, dishes, and baking countless times. I made all the food and snacks I had eaten before and mixed them all into my daily life. Even if I fail, I keep looking for reasons and learning, researching, day after day, year after year, and I treat making these snacks and snacks as an experience and skill until I have learned them. For me, eat well, live every day, and try to live my life as exquisitely and vividly as possible. It is the attitude of being responsible for oneself and one's family.
I've never done this kind of dim sum, and I've always planted grass for this kind of dim sum. Thanks to the convenience of the Internet, all kinds of information has sprung up like mushrooms, and after multi-party comparison, I found a formula that I think is more reliable:
Sticky rice flour 150 g 300 ml water
White sugar 90 g Baking powder 2 g
Two tablespoons of water + 3 grams of instant yeast
Two teaspoons of oil
All the materials prepared
The steps are as follows:1. 150 ml of water + sugar, heat in a pot until the sugar melts and turns off.
Sugar water
2. 150 ml of water add 150 g of sticky rice flour and stir, sift until there are no powder particles.
A slurry mixed with water
3. When the temperature of the sugar water drops to 60 or 70 degrees, take the sticky rice batter in one hand and pour it into the sugar water pot, and the other hand cooperates with the sugar water in the stirring pot to make the two mixed into one. Heat the sugar water slowly. Heat to a temperature of fifty or sixty degrees.
The purpose of heating is to make the sugar water and the slurry fused into one, and there will be no separation of water residue during the fermentation process, which is a key step. To patiently stir the bottom of the pot to mix the pulp, a little sticky is good, spoon the pulp water or water droplets, can not be cooked too cooked, away from the heat and let cool and set aside.
4. Mix two tablespoons of water with instant yeast and add a little sugar to ferment. The film is sealed, fermented for about five to ten minutes, and the yeast is obviously arched, indicating that the yeast has been activated. You can't use it.
Activated yeast
5. Let the slurry water cool to less than 30 degrees, or close to cold, you can mix the baking powder, activated yeast, and oil all evenly.
Paddle-cooled mortar
6. The mixed slurry is put into a higher container, sealed with a film, and left for fermentation, the fermentation time is relatively long, 8--10 hours in winter. Six hours in the summer. Halfway through the process, you need to stir once.
In fact, to make this dim sum, its ingredients are very simple, that is, rice noodles, sugar, the process is not particularly difficult, but the waiting time for fermentation takes a long time. I found different recipes to see and compare, some recipes fermentation process only takes two or three hours, I think it is not particularly reliable, so I chose a longer fermentation time, the indoor temperature at home is twenty-two or three degrees, I fermented for six hours. Go out for a trip, come back has been four hours, open the sealed film, you can smell the sour taste of fermentation, the surface of the powder pulp is white, there are dense and fine bubbles, after stirring the fine bubbles will not disappear, but will be more and higher, continue to stir a few times. Seal the film and continue to ferment for two hours.
The slurry in fermentation
After fermentation, stir slightly with a spoon, smear some oil in the steaming dish (in order to defile the film), pour the fermented slurry in, steam for 35 to 45 minutes on high heat, insert the cake with a toothpick, take it out without sticking, it is cooked.
Steamed Lunjiao cake
After all the sugar cakes have cooled, you can cut into pieces, cut a knife in the middle and cut them in half, and then cut straight into slices along the grain. You can eat it.
Judging from the appearance, color, and texture, the first time I made white sugar, it was still very successful. It tastes very sweet. After that, there is a slight sour taste, which is the effect of rice flour fermentation.
Cut open Lunjiao cake
Sliced Lunjiao cake
Nice lines
If the stomach is not good, it is recommended to eat with caution. After eating fermented rice noodles, there may be stomach acid.
Finally, summarize the results and experience.
1. For me who only likes slightly sweet, this square is a bit sweet, and the next time you do it can reduce 15 to 20 grams of sugar, in fact, it can also be a 2:1 ratio of powder and sugar.
2. Forget the steps of adding oil into the slurry, so that the fermentation to the second time to put oil, do not dare to mix too much, afraid that the fermented bubbles disappear, will affect the finished product. So after steaming, there are oil beads floating on the surface.
3. Fermentation and stirring because it is too late to go out and come back, I can't stir once in three hours, but four hours to stir, in fact, I think it's fine. Nor does it have much impact. Next time I plan to try fermentation for one night to see if the finished product can achieve a slightly acidic effect.
4. Method of successful fermentation identification: rice milk smells like rice, slightly sour, and the surface is densely packed with fine foam, and after stirring, it will be higher than the original rice milk.
I hope that these experiences and records will enable every friend to make a successful white sugar cake.