Ingredients: 200g rice flour (sticky rice flour), 200g purified water, 38g white sugar, 2.5g yeast and 6g goat milk powder.
Accessories: dried cranberries and red dates.
Steps:
1, prepare the required ingredients.
2. Weigh the sticky rice noodles and pour them into the basin.
3. Add a spoonful of goat milk powder and stir evenly with a scraper.
4. Pour in the weighed white sugar.
5. Then mix with a scraper.
6. Pour the yeast powder into the bowl, add a little warm pure water, stir it and let the yeast dissolve in the water.
7. Pour the yeast water into the sticky rice flour.
8. The manual whisk is stirred until there is no dry powder, and the batter is neither too thin nor too thick. When the whisk is lifted, the batter is naturally flowing.
9. Cover with plastic wrap and seal, and ferment at room temperature, about 1 hour. The fermented batter has small bubbles, so stir it a little.
10. Chop dried cranberries or red dates.
1 1, put in a silica gel container.
12, pour rice paste, about 8-9 minutes, and sprinkle some dried cranberries on the surface.
13, put it into the pot, add enough water to the pot, put the silicone cup into the steamer, press the up key, select the hot pot function, cover it, steam for 35 minutes on medium heat, then turn off the heat and simmer for 5 minutes.