Main ingredients: 300g of rice, 50g of milk150g, 30g of sugar and 4g of yeast powder. Black sesame seeds, dried cranberries and red dates.
Specific practices
1, rice is cleaned, soaked for more than 4 hours in advance, and can be gently crushed by hand.
2. Remove the water from the soaked rice, pour it into high-speed blender, add150g pure milk, and beat it into fine rice slurry. You can also add water.
3. Pour the beaten rice slurry into a bowl, add sugar and yeast powder, and stir well. Cover and start fermentation.
4. There will be dense bubbles on the surface of fermented rice slurry, which smells slightly sour. The smell of sour taste in steamed bread dough fermentation is overdone, but it is normal that rice slurry fermentation itself will have sour taste.
5. Fully stir the fermented rice slurry evenly. At this time, the rice slurry absorbed full moisture, which was much thicker than the original rice slurry.
6, prepare the mold, use paper cups, bowls, brush a layer of oil inside, pour rice slurry, it is enough to be eight minutes full, and put some black sesame seeds, cranberries or red dates.
7. Don't rush to steam in the pot, ferment for 10 minutes for the second time, and see that the rice slurry rises obviously. Boil water in the pot. Do not cover the pot when boiling water. When the water in the pot is opened into the mold, cover the pot and steam for 30 minutes.
The steamed rice cake is slightly cooled before eating. It is soft and sweet, slightly Q-elastic, not sticky at all, and very delicious. It won't dry when it's cold.
Skill summary
1, the first fermentation of rice slurry must be in place. I fermented at room temperature for two hours.
2. A part of the fermented rice slurry sinks at the bottom of the bowl and needs to be stirred evenly.
3. The secondary fermentation before steaming in the pot can't be saved, and the rice cake steamed by full fermentation can not shrink and stick to the teeth.
4. Do not cover the pot cover when boiling water, so that water vapor will not accumulate on the pot cover and will not drip on the rice cake when steaming.
5. Wait two minutes for the steamed rice cake to cover it, so as to avoid expansion due to heat and contraction due to cold.