I. Production materials: 250 grams of rice, 45 grams of sugar, 1 tsp of yeast, one-half tsp of baking soda, 55 grams of boiling water, water.

Second, the production method:

1, the rice is washed, controlled dry, ground into a very fine rice flour;

2, take one-third of the amount of rice flour mixed with sugar, rushed into the 90 degrees above the 55 grams of water, quickly stirred well, cooled to 30 degrees or so;

3, the slurry mixed with the rest of the rice flour and yeast mix, add the right amount of water mixed into a fresh cheese The bottom of the cake will be golden brown.

Three, notes:

1, room temperature fermentation time: spring and fall about 6 hours, summer about 3 hours, winter 12 to 24 hours;

2, medium-low fire branding to drip a small amount of cold water, water bubbling for the degree of moderate evaporation, not instantaneous evaporation.