Ingredients: 200g of rice flour (sticky rice flour), 200g of purified water, 38g of sugar, 2.5g of yeast and 6g of goat milk powder.
Accessories: dried cranberries and red dates.
Steps:
1, prepare the required ingredients.
2. Weigh the sticky rice noodles and pour them into the basin.
3. Add a spoonful of goat milk powder and stir evenly with a scraper.
4. Pour in the weighed white sugar.
5. Then mix with a scraper.
6. Pour the yeast powder into the bowl, add a little warm purified water, stir and let the yeast dissolve in the water.
7. Pour the yeast water into the sticky rice flour.
8. Hand whisk until there is no dry powder, and the batter will not be too thin or too thick. When the mixer is lifted, the batter will flow naturally.
9. Cover with plastic wrap and seal, and ferment at room temperature for about 1 hour. The fermented batter has small bubbles, so stir it a little.
10. Chop dried cranberries or red dates.
1 1, and put it in a silica gel container.
12, pour the rice paste, let it fill for about 8-9 minutes, and sprinkle some dried cranberries on the surface.
13, put it into the pot, add enough water to the pot, put the silicone cup into the steamer, press the up key, select the hot pot function, cover it, steam for 35 minutes on medium heat, then turn off the heat and stew for 5 minutes.