Steps
Muffin practice steps 11. Japonica rice flour and glutinous rice flour in accordance with the ratio of 3:7, add a moderate amount of cold water, kneading.
Muffin recipe step 22. Knead until it turns into a grain of dry powder.
Muffin practice step 33, on the steamer, steamer water boiling, evenly spread a layer of kneaded powder, and then add some walnuts, jujubes on top, open the pot to steam.
Muffin practice step 44. wait until the bottom of the powder a little steamed look, and then lay a layer of powder, continue to steam.
Muffin practice step 55. can be covered with a piece of gauze, high heat steaming on about five or six minutes.
Muffin practice step 66.I *** made two large pieces, and a cake in the middle of the lard.
Muffin practice step 77. In the top layer and then evenly sprinkle some sugar cinnamon. After steaming, invert the cake onto a cutting board and unmold it. Wait for the cake to cool, then cut into small pieces and store in the refrigerator. Warm it up again when you want to eat it.
Tips
Japonica rice flour and glutinous rice flour must be kneaded according to the ratio of 3:7, do not be sloppy, otherwise it will not become a muffin.
Be sure to wait until the cake has cooled sufficiently before cutting into small pieces, never cut while hot, otherwise the shape of the cake will be destroyed, to fall apart.