Rice cakes are sweet memories of childhood. I remember it was also winter. A master walked up and down the street with a burden on his back, selling pieces of soft and steaming cakes. Dad likes it best. As long as someone shouts to sell, he will definitely stop to buy some ... In recent years, he has a bad stomach and rarely eats pasta. Only this cake is soft and fragrant. The following small series will share with you the practice of sharing rice cakes, so that you can learn a "rice cake" with simple materials, simple production and high success rate in 5 minutes.

First, prepare ingredients: 200 grams of sticky rice flour, 70 grams of sugar, 340 grams of clean water, 30 grams of edible oil and 4 grams of dried yeast. When the ingredients are ready, put 30 grams of water into a clean container.

Add 4g of "dry yeast" and stir well with an egg beater until the yeast melts.

Put 200 grams of sticky rice flour and 70 grams of sugar into a container, add 320 grams of clear water, and stir evenly with an egg beater until there are no particles. Then add 30g edible oil.

Stir well with an egg beater until the oil is completely mixed into slurry. Take a container, add water to boil, heat the slurry with waterproof heating and keep stirring.

Continue heating and stirring until the slurry thickens, as shown in the figure. Note that the slurry can still flow, but it is not completely cooked.

When the slurry is cooled to about 35 degrees Celsius, add boiled yeast water. When adding yeast water, the temperature of the slurry should not be too high, otherwise the yeast will die.

Stir well, wrap with plastic wrap or cover, and ferment in a warm place.

When the temperature is 25~28℃ and the fermentation lasts for about 45 minutes, you will see many large bubbles in the slurry. At this time, stir with an egg beater to eliminate large bubbles. Then wrap it with plastic wrap or cover it and continue the "second round" for about 45 minutes.

Pour the batter into a small bowl and let it fill in about 9 minutes. Steam in a steamer 15-20 minutes, depending on the size of the container. Take it out after steaming and cool it at room temperature.

After cooling, it can be demoulded by hand. The actual color of the cake is whiter than that in the step diagram. Because the background is white, the color of the finished product is yellow.

After demoulding, it is broken, the holes are uniform, the taste is q-elastic, and the rice fragrance is overflowing.

Electric egg beater

Household electric egg beater mixer, used for mixing flour and beating eggs. With it, cooking is time-saving and convenient, and it is a necessary gadget for housewives.

Stainless steel steamer

Multifunctional pot, not only can make soup and stew meat, but also has exquisite appearance and unique design, which is very convenient and practical.