How to make bubble cake

Ingredients: 130g rice flour, 3g dry yeast, 130g sugar, 2g baking powder, 350ml water

Method:

1. Pour the white sugar into the rice flour and mix well. Add water and mix well to form a slurry.

2. Pour the evenly mixed slurry water into the pot and cook over low heat until it becomes a paste. Stir while cooking to prevent lumps from sticking to the bottom.

3. Strain the cooked paste into a large container and let it cool until it is not hot to your hands.

4. Add dry yeast and baking powder to the filtered rice paste, mix well, cover with plastic wrap and ferment for 6 hours.

Extended information

Waner cake, also known as bubble cake, is a traditional snack in Guizhou. It is made of sticky rice. I remember when I was a child, every household would make it before the Chinese New Year. Now, I work outside and haven’t eaten for a long time. I really miss it.

Paoba is a traditional handmade snack. Bubble cakes are pastries/desserts. The main raw materials are rice flour, sugar, etc. The taste is sweet, the technology is steaming, and the difficulty of making them is intermediate. Paoba is a classic Sichuan snack with characteristics: sweet, soft and delicious.

Paoba, made from glutinous rice, tastes soft, sweet and delicious. The characteristics of bubble cake are indeed unique: first, the color is like gelatin; second, the texture is comfortable and the aftertaste is sweet; third, it is small and thin, usually only about the size of a dipping saucer, and the thickest part of the bubble in the middle is only two or three centimeters thick , The fourth is economical and practical. Therefore, it is suitable for the elderly, young children, young women and patients. Due to the above characteristics, it can occupy the market and have a good influence in the minds of Guiyang people. Danling's bubble cake is very famous. It contains oil residue and is very fragrant. 5 cents each. Microwave or steam it to eat in the morning to solve the breakfast problem.

Tips

1. If the weather is very cold, try to place it in a warmer place during fermentation, or increase the fermentation time by 2 hours; on the contrary, if the weather is hot, just Appropriately reduce the time to 1 hour, and do not place it in a place exposed to the sun.

2. When steaming, do not fill the batter too deep. You can choose a larger and shallower mold, so as to prevent the middle from being steamed. A mixed situation.

3. The steamed puff pastry should be eaten while it is hot for the best taste!