Rice cake is a famous food with special flavor in Fujian. The main materials are rice flour and flour, and the auxiliary materials are white sugar, baking powder, yeast, warm water and salad oil, which belong to Fujian cuisine.

Practice 1

Production steps:

1, rice flour with appropriate amount of white sugar and cold water to make a thin paste, and the ratio of powder to water is1:2.

2. Heat it in water, and keep stirring during it until the rice paste appears granular. (Don't heat it too dry, it will not swell easily during fermentation, and the taste will be dry and tight.)

3. Stir a little yeast powder with warm water. When the temperature of the rice paste drops to a level that is not hot, mix the yeast water thoroughly, pour it into a container and seal it for fermentation. It will take about five hours if the weather is hot. When the volume of the rice paste becomes larger and there are many fish blisters on the surface, it is basically ok.

4. Sprinkle cooked sesame seeds on the surface, put boiling water on the pot and steam for 25-30 minutes.

Practice 2

Details of ingredients:

Appropriate amount of rice flour, flour, baking powder, yeast, warm water and sugar.

Production step

1.

Mix rice flour and flour with baking powder and white sugar at the ratio of1:1,and put them in a bread machine.

2.

Dissolve yeast in warm water, pour it into (1), and make dough.

3.

Take out the dough and shape it.

4.

Grease the bottom of a pot, add the dough, and then put it in the oven to start the fermentation stall.

5.

Ferment to twice the size.

6.

Put boiling water on the pot and steam for 30 minutes.

7.

After steaming, take it out immediately and demould it upside down.