Nowadays, there are many kinds of cakes, such as pumpkin cake, cornmeal cake, brown sugar cake and so on, but my favorite among all cakes is the white one, which is also known as rice cake. It's simple but sweet and moist, fragrant and soft, and we'll answer this question from the questioner below.

The white cake is generally referred to as the rice cake, which as the name suggests is made of rice. Other rice cakes are made with white flour, cornmeal, etc., while rice cakes are made with sticky rice flour or called rice flour, indica rice flour, sticky rice flour is also known as rice in the indica rice grinding powder, and glutinous rice flour is a different matter. Rice cake is the most simple of all the ingredients in the cake, let us share the practice, rice flour to do the cake fragrant and sweet, very tasty Oh!

Preparation materials: 300 grams of rice flour, 330 milliliters of water, 50 grams of sugar, 3 to 4 grams of yeast.

1, first of all, let's prepare the semi-cooked pulp (taste, elasticity will be better), there are mainly the following three ways:

Take a small pot to add rice flour and water to stir into the rice paste, and then boil a pot of boiling water to heat this pot with the rice paste across the water, and keep stirring until the rice paste becomes a little thick semi-cooked pulp, add sugar and stir until dissolved;

The rice cake is made of a mixture of rice flour and water, and then add sugar and stir until dissolved;

The rice cake is made of a combination of rice flour and water, which can be used as the basis for the rice cake.

If you find it troublesome, you can take one-third of the rice paste and microwave it for 1 minute to make a mature paste, then mix it with the rest of the raw rice paste, and then add sugar and stir it until it dissolves;

There is another way to do this, which is to add 200 ml of cold water with rice flour to make the paste, and then use about 130 ml of boiled water to dissolve the sugar, and then directly put the boiling hot sweet boiling water into the cold water to make the rice paste. Then you can directly pour the hot sweet boiling water into the cooled water, and you can get the same semi-cooked pulp.

2, half-cooked pulp and other temperatures down to about the same degree of human body temperature, and then add the yeast powder into the mix, do not call yeast when the rice milk is hot, high temperature will kill the yeast, the cake can not be hair up;

3, mix well after the first fermentation covered with a damp cloth or plastic wrap, the specific time will depend on the ambient temperature, the volume of the rice milk will be bigger, the surface will have some bubbles, stirring a little bit, and the first fermentation. There will be some bubbles, after stirring to exhaust, the rice paste will be poured into the steam mold brushed with a little oil (in order to be good to remove the mold), and let it stand for the second time to wake up for 10 minutes or so;

4, the mold should not be full, leaving space for the rice cake to hair up, about 7, 8 minutes full can be, the second time to wake up without stirring to exhaust, the water in the steamer pot to boil and directly put it in the steamer on high heat for 15-20 minutes or so, mainly depending on the depth of the mold, the steamer will not be able to steam the rice cake. Around, mainly depending on the depth of the mold, after steaming, wait a little three to five minutes before opening the lid, especially in winter production more so, otherwise the drastic temperature difference will be more or less a little bit of the impact on the rice cake.

The above is this time on the white rice cake sharing, this method to do out of the rice cake refreshing non-stick teeth, sticky moist mouth, children are also very like to eat, and with the fragrance of rice.