2. When the cake is steamed, the lid is opened or the lid is not opened for a while after the fire is turned off. When the instant cold air touches the hot cake, it is easy for the cake to collapse. The same is true when making steamed bread and steaming cakes.
3. The sealing of the steamer is not good, and the water vapor flows back in, causing the part wetted by the water vapor to get wet or even collapse. If it is serious, it will burn the yeast to death, so that the cake will not rise and eventually become a dead dough knot. (as shown below)
How to improve and avoid the collapse of rice cake?
1, do a good job of fermentation, that is, don't under-ferment or over-ferment, ferment once to double the volume, and dense bubbles appear on the surface. After a little exhaust, secondary fermentation can be done until the volume is slightly increased.
2. When evaporating the cake, do not uncover it. After turning off the fire, simmer for a while and then open it to avoid cold shrinkage.
3. Wrap the lid of the steamer with gauze, or plug all the leaking places to prevent water vapor from flowing back. You can also use bamboo steamer with good sealing instead of stainless steel steamer.
Finally, share a formula of white sugar rice cake, hoping to help everyone!
White sugar rice cake
Ingredients: sticky rice flour: 120g, warm water (hand temperature):120g; Sugar: 20g, yeast: 2g.
Brief steps:
1, all materials are mixed evenly until there is no dry powder.
2. Pour it into a deep dish, cover it with plastic wrap, and ferment in a warm place to double the volume.
3. Slightly exhaust, and ferment for 20 minutes for the second time, and the volume is slightly increased.
4, steamer fire SAIC, keep the fire steaming for 30 minutes and simmer for 5 minutes.