Prepare ingredients:

200g of rice, milk 1 00g, egg1piece, 50g of flour, 30g of sugar and 3g of yeast.

Step 1: Prepare 200 grams of rice, pour it into a basin and soak it overnight until it is broken with a twist of your fingers.

Step 2: Drain the soaked rice, put it into high-speed blender, add100g milk, then add 30g sugar, and then beat it with high-speed blender at medium speed to make it as delicate as possible.

Step 3: Pour the beaten rice slurry into a basin, add 50g flour and stir well, then add 1 egg, stir until the eggs and rice slurry are completely blended, and finally add 3g yeast, cover with plastic wrap and ferment in a warm place for about 2h.

Step 4: ferment until the volume is twice as large as the original one, and there are pores on the surface. Stir with chopsticks in circles to discharge the gas produced by yeast reproduction.

Step 5:? Brush the bottom of the pan with oil. When it is slightly hot, use a spoon to hold a spoonful of rice paste, slowly pour it into the pan, and slowly fry it with a small fire. Many bubbles will be generated on the surface when frying, which is the key to the softness of the rice cake.

Step 6: after baking to the bottom surface, turn over and bake the other side, and bake both sides golden yellow, and you can hold them out.

The soft gluten of the prepared rice cake will not be broken. If you break it, you can see that there are even pores inside. Only when the yeast is fermented in place can the made rice cake be soft and tough. The homemade rice cake is rich in rice flavor and soft gluten.