1.

Weigh rice flour and common flour, ***200.

Gram, add 250 grams of water and mix well. Take out half of the rice slurry into the milk pot and heat it with low fire. When it reaches the state as shown in the figure, it is difficult to stir it. After taking out the pot, weigh it and reduce it from 225 grams to 209 grams.

2.

Pour the gelatinized cooked rice slurry back into the other half of the raw rice slurry, mix well and let it cool. At this time, the thick state of rice slurry is very important. It is too thin and thick to make hair well, and this ratio is still ok.

3.

Add 45 grams of sugar and 3 grams of yeast, or even less, and the fermentation time will be prolonged and mixed well. I always like to put it in the microwave oven for fermentation. It takes an hour to make it twice as big as it used to be, and the lid is covered with it.

4.

First put a batch in the steamer, six cups, until seven or eight minutes are full, sprinkle with dried cranberries, and other things are ok. Let it stand for 10 minute, (equivalent to secondary fermentation, the time depends on the specific season and temperature, and the winter time is longer, so it can be put in a hot water pot for secondary fermentation through hot water) until there are bubbles on the liquid surface again, and the volume becomes larger, and then steam it for 25 minutes.

Minutes or so, you can see the cake getting bigger through the glass. I'd rather have a longer time.

5.

What it looks like when it's out of the pot.

6.

Hot can also be demoulded.

7.

Take a close-up picture.

8.

This is the rest of the rice slurry. I did another comparative experiment. I added 1 g baking powder and mixed cranberries into the rice slurry, so as to compare it with the previous batch, mix well, and steam it 5 minutes after mixing.

9.

It looks like this after it is out of the pot, and its volume has obviously expanded.