Rice cakes have a long history, and all kinds of snacks occupy an important position in China. They are one of the unique traditional foods in China. They can be roughly divided into three categories: sweet rice cakes, radish rice cakes and fermented rice cakes. The three formulas are different, and there are great differences. The home-cooked version and commercial practices will also be very different. Please don't confuse them. The main ingredients are rice and wheat flour, and the auxiliary materials are brown sugar.

when most people make rice cakes, the biggest problem they encounter is that after steaming, the taste is not soft enough and fluffy, which is mainly caused by the following three aspects: one is the wrong choice of rice, it must choose late indica rice, the other is the insufficient fermentation time, and the third is the low fermentation temperature. As long as the above three conditions are met, the taste is soft, sweet, fluffy and delicious.

ingredients: rice, flour, sugar, yeast powder, eggs and medlar.

production process:

first, put the rice in cold water for 4-5 hours in advance, then pour it into the juicer and grind it into a finer rice slurry, as shown in the above figure. After grinding, put it into a bowl for later use.

Then, add a proper amount of flour to the bowl, and the ratio of flour to rice is 1: 1 (be careful not to mix with rice slurry), then add 15g of white sugar, 5g of yeast powder, and then beat in 2 eggs, which will make the taste of rice cake softer and at the same time enhance the fluffy effect. Then use an egg beater in the same direction and stir them fully until they become batter. As for consistency? It feels similar to yogurt.

Then, pour the batter into a paper cup and fill it with 6 minutes. Sprinkle 3-5 pieces of Lycium barbarum in the cup for decoration, boil water in the pot, turn off the fire immediately after the water boils, and then put them in a steamer and wake up for 2 minutes. When many people make rice cakes, they just ferment them at room temperature, which will easily lead to insufficient swelling, resulting in insufficient taste.

when the rice paste is fermented to twice the original size, then light the fire to boil the water and steam it for 25-3 minutes. After the rice cake is made, it should be more accurate to call it rice cake, which tastes soft and fluffy, soft and waxy and sweet when it is hot.