Bubble rice cake is a kind of rice cake. Traditionally, rice is made by soaking, grinding, fermentation, cooking and other steps. It is usually small and flat, soft, sweet and delicious. It is a special snack in Chongqing, Guizhou and Sichuan. The traditional method takes a long time. After improving the formula and processing steps on the basis of traditional methods, I can quickly produce soft, sweet and delicious rice cakes in a short time. Formula. 500g of rice, glutinous rice flour100g, low-gluten flour100g, instant dry yeast10g, fine sugar100g, 3g of aluminum-free double-effect baking powder and 550g of water. Steps. Soak rice. Soak rice for more than 12 hours, wash and drain for later use. Beating rice: Drain the rice, put it in an egg beater, add 260 grams of water, and beat until fine, about 3 minutes. Cooking glutinous rice flour: add150g of water and150g of rice slurry to glutinous rice flour, stir evenly, and heat it in a pressure cooker until it is completely cooked. Send dry yeast to boil: send dry yeast to boil with warm water for later use. Melting sugar: pour fine sugar into the cooked glutinous rice paste and stir it to dissolve it completely.

Stirring: pour the remaining rice slurry into the glutinous rice sugar paste, stir evenly, add the melted yeast, continue stirring, then add the sieved low-gluten flour and stir until it is completely mixed. Fermentation: at the temperature of 25℃~28℃, the rice paste surface swells to the highest level, and the volume increases by more than 1 time, and the time is 1~2 hours. Adding baking powder: evenly sprinkle aluminum-free baking powder into the fermented rice paste and stir until it is completely uniform. Fill the cup. Pour the rice paste into a ceramic cup with a small spoon, about 7 minutes full. Wake-up: the temperature is 38℃~40℃, wake-up time is 9 minutes, and time is 8 minutes ~ 10 minutes. Cooking. Add warm water to the pot and steam for about 12 minutes.

To make delicious rice cakes quickly, we should pay attention to the following aspects. Starch must be completely gelatinized. The determination method is as follows: the completely gelatinized glutinous rice paste has a translucent appearance. In the cooking process, turn the pot intermittently to prevent the bottom from burning. After the glutinous rice paste is completely gelatinized, immediately pour in fine white sugar and stir to dissolve it. The mixture of glutinous rice syrup and rice slurry can only be mixed with melted dry yeast, and the temperature should not exceed 40℃. In order to avoid yeast inactivation (death). Sift in the flour so that it can be mixed quickly and evenly. Fermentation temperature of rice paste: when the temperature is high, it can be fermented indoors; When the temperature is low, it needs to be fermented in an incubator.

Both insufficient fermentation and excessive fermentation will affect the quality of baked cakes. Because of the high water content of rice flour, aluminum-free double-effect baking powder should be added after fermentation. If it is added before fermentation, some baking powder will decompose under the action of water to produce carbon dioxide, thus reducing the expansion effect of baking powder. When cooking, warm water must be put into the pot and steamed with high fire. In this way, the temperature will rise slowly and the volume will increase evenly. At the same time, the substances in baking powder will gradually react to produce carbon dioxide gas, thus making the structure of baking powder uniform and full. Using instant dry yeast and aluminum-free baking powder in the formula can effectively shorten the production time on the premise of ensuring the quality of baking cakes. The purpose of adding glutinous rice flour and low-gluten flour to the formula is to increase the concentration of rice paste and improve the taste of rice cake.