material

300 grams of rice

50 grams of overnight rice

Milk160g

White sugar (adjusted according to taste) 40g

Yeast 3g

Sesame, osmanthus, and diced fruit.

The practice of rice cake (also known as hair cake)

As for rice, I use our local rice in Sichuan. After several times, I felt that the water absorption was not very good, and the pulp ground in the later stage was not delicate enough. So I suggested that pearl rice in the northeast can be used, which will make the pulp more absorbent, more delicate and have no obvious graininess.

Wash the rice and soak it in water. Meanwhile, prepare other ingredients.

Mainly the proportion of water (milk) and rice must be appropriate, water is less than rice, and steaming is too hard; There is too much water, too soft to steam and sticky.

Generally, it is soaked for one night, about 8 to 10 hour, so that the rice can fully absorb water, and the fingers are easily crushed when the rice turns white.

Drain the soaked rice as much as possible and put it in the cooking machine with overnight rice, sugar and yeast. Then add a small amount of milk several times. If you add too much at a time, it is too thin, and there is no chance to remedy it after you start mixing. If you add half the rice for the first time, it will make the cooking machine turn and then add it slowly. (There is no overnight meal this time, and I feel that the sweet and sour taste of fermentation is slightly lacking. )

When the ground pulp can fall in such a streamlined way and be rubbed with the index finger and thumb, it will not feel particularly grainy.

It would be better to have a broken wall machine, which will be more delicate, silky and taste better.

Cover with plastic wrap and ferment in a warm place for 30 to 40 minutes.

When the rice slurry is fermented to twice the size and can smell obvious sour and sweet taste, it means that the fermentation is good.

After the fermented rice slurry is stirred evenly again, take out the appropriate mold and brush a little salad oil in the mold first, which is beneficial to demoulding. Then add about two-thirds of the rice slurry, sprinkle with sesame seeds and diced fruit you like, and steam in a steamer for 10 to 15 minutes.

As usual, don't open the lid after turning off the fire, let it stand for 5 minutes, and then open the lid after the temperature in the pot naturally drops. In that case, the rice cake won't collapse because it suddenly gets cold.

I'll just add some brown sugar flavor here. It is to add water to brown sugar to make soup, and then replace the white sugar. Everything else is the same.

skill

1: the ratio of water to rice must be appropriate, water is less than rice, and steaming is too hard; There is too much water, too soft to steam and sticky.

2. It is suggested to use northeast rice and overnight rice, so that the rice slurry is more refined, sweet and sour.