I have an indescribable love for fermented grains, with a sweet and slightly sour taste and mellow taste. Whether it is eaten directly, it is used to cook fermented grains and eggs, or it is used to make steamed bread and cakes. Fermented wine, also called rice wine, is fermented with glutinous rice and distiller's yeast, which has the function of promoting blood circulation and warming stomach.
I believe that most of my friends will fall in love with this delicious food if they have eaten the rice cake made of wine. The soft glutinous Q-bomb, rice flavor and wine aroma flavor are blended together, which is sweet but not greasy and very delicious. I tried to cook it at home more than once, but I wasted a few pounds of rice anyway. After several failures, I finally got some tips.
In fact, the principle is the same as that of making steamed bread. If you want rice cake to ferment without sticking teeth, you must put it in place. Before making it with rice, many friends said that there was no high-speed blender, or you couldn't master the amount of water. Today, I will share with you a super-simple zero-failure method, which is made directly from four ingredients: rice flour, fermented rice, sugar and baking powder. I believe you can also make soft and delicious fermented rice cakes in a few simple steps!
Fermented rice cake
Main ingredients: 200 grams of rice flour, 300 grams of fermented grains, 20 grams of sugar and 2 grams of yeast powder.
Specific practices
1, prepare rice flour, fermented grains, white sugar and yeast powder. Rice flour is also called sticky rice flour, and I bought freshly ground rice flour from the food market.
2. Pour the white sugar and yeast powder into the wine and stir evenly. Pour the rice flour and stir it into a delicate rice paste. The stirred rice paste is the state of yogurt.
3, covered with plastic wrap fermentation 1 hour, rice paste fermentation takes longer than steamed bread fermentation, and now it is the hottest day. I have sent it for an hour, and the surface of the rice paste has big bubbles, which is a bit like the state of bean curd residue. From the side of the glass bowl, there is a uniform nest bee shape inside.
4, the fermented rice paste is stirred and exhausted, and the batter returns to the original yogurt shape, but it is obviously fluffy than before.
5. Brush the mold with a layer of cooking oil, pour the rice paste, and it will be 80% full. The surface can be sprinkled with black sesame seeds. Secondary fermentation 10 min.
6. Boil water in the pot, put the water on the pot, steam for 20 minutes on high fire, and turn off the fire for two minutes.
Soft glutinous and sweet fermented rice cake is ready! One bite is super satisfying, and I have cooked a pot that is not enough for my family. I will continue to cook it tomorrow!
Tips
1, the first fermentation in place, there must be dense bubbles on the surface, after the first fermentation must be exhausted.
2. Secondary fermentation cannot be saved, which directly determines the success or failure of rice cake.
3, steaming on a big fire, to ensure that the lid does not drip, if the water vapor drips on the rice paste, the rice cake made is absolutely sticky, and the surface will be scalded.
4, there is no mold, you can use a bowl, and the bowl is also brushed with a layer of oil to facilitate demoulding.