2, take a non-stick pan preheated over medium-low heat, scoop a spoonful of batter in the middle, wait for the surface of the batter bubbles basically solidified, ladle a spoonful of hot water in the pan, cover the cover to use steam to steam the pancake. Cover the use of steam to steam the small cakes, such as the surface of the cake becomes transparent, rice cakes can be out of the oven, good rice cakes can be very easy to pour out of the pan.
3, rice cakes, Shanghai's famous traditional Han Chinese snacks. But it's not very common anymore. Frying both sides of the slightly bearded to be more fragrant, a bit of potpourri flavor. Hard rice to make the most fluffy finished product, cooked into the rice is relatively soft rice, made of rice cakes are sticky.
4, tips: 1, 35 degrees heat fermentation, about 2-3 hours of fermentation. Room temperature fermentation time: spring and fall 6 hours, summer 3 hours, winter 12-24 hours. 2, medium-low fire branding to drip a small amount of cold water when the water will bubble moderate evaporation of the degree, rather than all at once to evaporate dry. Fire big bottom is easy to scorch, this point should be noted. 3, the rice ` choice: to hard rice to make the most fluffy finished product, cooked into the rice is relatively soft rice, made of rice cakes are sticky. 4, the amount of sugar is relatively sweet, I think a little sweeter is more tasty. Fear of sweet can be reduced to 15g, that is to taste carefully to eat the degree of sweetness.
5, sticky rice flour is a graminaceous plant rice seeds (rice) ground into powder, also known as rice flour or indica rice flour, is the raw material for a variety of foods, is a variety of rice in the lowest glutinous varieties. , has the irreplaceable role of glutinous rice flour. Selection of sticky rice flour should be noted: the real pure sticky rice flour is not snow-white, but slightly grayish white.