Because the fermentation time is too short or the rice slurry is too thick. This will happen if you put less yeast powder. When mixing the powder, the powder and paste can be strong, but it should not be too thin. If it is thin, it will not rise, but it will be hard when it is dry.

The fermentation effect in the proofing box is the best. If there is no proofing box, it is recommended to place it next to the radiator, in an air-conditioned room, in a steaming cabinet with residual temperature and other warm environments for fermentation, and appropriately extend the fermentation time.

Extended data

The practice of rice cake:

Raw materials: 500g of Fuqiang powder, 50g of stuffing sugar, 75g of aged yeast, 500g of white sugar, 300g of lard, 50g of honey osmanthus10g, 50g of sesame flour and 0g of soda10g.

1, dough

Put the flour on the table, dig a pit in the center, first add maltose and water, knead it vigorously and evenly, and then add old yeast to it. After kneading, put it into a vat, cover it with a white wet cloth, and let it stand and ferment for 90 to 100 minutes, and watch its volume expand to double.

2. Steamed cakes

Take out the dough, put it on the table, add baking soda, 50 grams of sugar and 75 grams of lard, knead it evenly and flatten it. Then roll it into paper-shell-thick pieces, spread it with paste-like lard, roll it into a tube, then rub it into strips as thick as a little finger and cut it into sections about 13 cm long. Put all the noodles into the steamer evenly and steam them with high heat. Take it out and shake it while it is hot, and it will be shredded into cakes.

3. Fried cakes

Put the wok on a strong fire, put 225g lard in it, gently stir-fry the shredded cake, and when the oil is immersed in the shredded cake, immediately remove the end of the wok from the fire, remove the white sugar and honey osmanthus, gently mix them with chopsticks, take the wok to the plate, and then remove the sesame noodles.

References:

Baidu encyclopedia-rice cake