Those who love to eat rice cakes must collect them, do not knead the dough, the fragrance is soft, and it is not hard when it is cold

This is the familiar traditional snack "rice cake", although the method is no longer a traditional method, but it still retains the taste of our childhood memory! Steamed rice cake The pores are small and uniform, and the entrance is soft, sweet and elastic, and this kind of rice cake has the sweetness of rice wine due to fermentation, which is the reason why we all like to eat "rice cake". If you love to eat rice cake, you must collect it, do not knead the dough, the fragrance is soft, it is not hard when it is cold, and the rice cake feels better when it is cold, come and try it!

Materials

260 grams of ordinary rice

120 grams of water

Angel yeast 3.5 g

60 grams of caster sugar

40 grams of flour

8 inch live bottom mold

The traditional rice cake is made

This is the rice used in the recipe, and Sichuan generally produces this common rice

The plastic egg bowl has a diversion groove, the diversion is not hung on the wall, and the rice is washed several times to see that the water is relatively clear. Soak for more than 10 hours and decanter as much water as possible

Pour into the wall breaker, add 120 grams of water, 3rd gear 1: 30 seconds, the beaten rice milk is very delicate

Weigh the feeding belt on the kitchen scale, put 3.5 grams of yeast and stir well

Add 60 grams of caster sugar and stir well

Add 40 grams of flour and stir into a rice cereal with no dry powder particles and a moderate consistency

Cover and let the ferment at 28-30 degrees Celsius in a warm place for about 1 hour

Send to more than twice the point

Pour the rice cereal 30 cm away into a live bottom mold or non-stick container, (brush the mold with a thin layer of oil in advance)

At this time, there is no need to stir, there are large bubbles with a bamboo skewer on the surface of the Z-shape, cover the lid and let rise again for 30 minutes (if the indoor temperature is low, it is still necessary to put it in a warm place to rise), see that there is expansion can be steamed on the pot

After boiling the water and steaming over medium-high heat for 10 minutes, adjust the medium heat and continue to steam for 10 minutes, simmer for 5 minutes

After the demoulding is turned over and cooled, the pores of the hair cake are small and uniform, and you can know whether it sticks to the teeth by looking at the cut surface

It tastes better when it is cold

There is a sweet and mellow rice wine, and I tasted the taste of childhood

Tips:

Adding a small amount of flour helps the rice cereal to expand and ferment, and the rice cake cannot be less sugar, this amount of sugar feels just right, and the taste will be discounted if the sugar is less.