How is water tower cake made? Preparation and recipe of water tower cake

Homebrewing: Completed two days in advance, omitted process.

The sake is beaten into a paste with a beater.

Sugar-tolerant yeast; 3-5 grams, melt with 30 grams of warm water.

Put sugar, brewed paste and yeast water into the rice flour evenly, add 200 grams of water gradually, and stir into a rice paste while adding.

Fermentation: The temperature is 40-50 degrees, the container is covered with a towel, stirred every 30 minutes, three times, the volume is increased to more than 2 times, and there are a large number of pores to indicate that the fermentation is completed. When the last time is done, do not stir.

Pour into the mold, taking care that the mold should be brushed with vegetable oil.

Steamed. Heat cold water on medium-high heat for 25-30 minutes, then simmer for another 5 minutes. After cooling, cut into cubes.

1. Self-brewing. 2. Beat the liquor into a paste with a beater. 3. 3-5 grams of sugar-tolerant yeast, melt with 30 grams of warm water.

4 .Put sugar, brewed paste and yeast water into the rice flour evenly, add 200 grams of water gradually, and stir into a rice paste while adding. 5. Fermentation:

The temperature is 40-50 degrees, the container is covered with a towel, stirred every 30 minutes, three times, the volume is increased to more than 2 times, and there are a large number of pores indicating that the fermentation is completed. When the last time is done, do not stir. 6. Pour into the mold, pay attention to the mold to brush with vegetable oil.

7. Steam, cold water, medium-high heat for 25-30 minutes, then simmer for 5 minutes. After cooling, cut into cubes.

To prepare the liquor, use a beater to break it into a paste, put the white sugar yeast water into the rice flour, stir and ferment, pour it into the mold to brush the oil, and steam it on the fire.

Preparation and recipe of water tower cake

Recipe: 500 grams of Koshihikari rice, 80 grams of sake, 50 grams of fermented rice milk, 100 grams of sugar, baking soda, cooked black sesame seeds.

1. The old pulp needs to be made 1 2 days in advance. Mix 25 grams of rice flour with water, 12 grams of wine juice and 13 grams of water, then cover and let it ferment in a warm place for a day, so that the rice milk will rise to the highest point and will not rise or fall. At this time, it can also be used to make rice cakes, but the activity is not strong, and it needs to be fed several times.

2. Add the same weight of new pulp as the old pulp (mix well with 25 grams of sticky rice flour and about 25 grams of water here, and feed it with freshly ground rice milk when making rice cakes in the future), stir well and ferment in a warm place, when the rice milk rises and then falls, it can be used.

3. Wash the pearl rice several times, then soak it in water overnight, and soak it until it can be twisted by hand. After soaking the rice twice, then put the rice and water together for a total of about 910 grams, put it in a blender, and then add the sake brewing, and whip it together to make a delicate rice milk for 1 minute at high speed. Mix the old pulp first, then take 50 grams and put it into the new rice milk, and mix well.

4. Place it in a warm place and let the rice milk ferment to twice the height and large bubbles begin to appear on the surface. The temperature was about 28 degrees Celsius for about 5 hours. Add sugar to the cooked rice milk and stir well until the sugar melts.

The rice milk on the side of the pot is scraped clean with a spatula, and then fermented in a warm place for a second time to twice the height, which generally takes 1 to 2 hours. The rice milk is fermented for the third time.

5. After the fire is bubbling to gas, turn to medium heat, steam for about 25 minutes, then turn off the heat, simmer for 3 minutes, open the lid and take it out, let it cool and then remove the mold and cut into pieces.

1. Production step 1, ingredients: 300 grams of rice, 50 grams of white sugar, 3 grams of high-sugar resistant yeast, 300 grams of wine, appropriate amount of water, dried cranberries, raisins 2, wash the rice, soak it for one night in advance, you can also directly use rice flour, wash the soaked rice, put it in the food processor, pour in the appropriate amount of water, the water is not too much, and the rice is almost the same, and it is beaten into rice cereal. 3. Pour the beaten rice milk into a small basin, and beat the liquor into a paste with a food processor, I make it at home, you can buy sweet sake koji, and pour the liquor paste into the rice milk.

4. Add the yeast with warm water, then add sugar, add sugar according to your own taste, stir into a paste, and if you have an oven, you can put it in the oven to ferment, or you can put it in a pot of warm water to ferment, the temperature must be between 40 and 50 degrees. 5. Rice cereal should be fermented three times, stirred every 30 minutes, and finally fermented to twice the original size, there are a large number of pores to indicate that the fermentation is good, after the last fermentation, do not stir again, wash the raisins and cranberries, dry the water and chop them into pieces.

First prepare the starch, but also prepare the corn oil, and then put them in a bowl at this time, stir and stir, then put them in the mold, then put them in the oven, and they will be out of the pan in half an hour.

1.Prepare the sake brew in advance, or you can buy it;

2.Beat the wine into a paste;

3.Stir the wine paste, yeast powder, sugar, and rice flour together;

4.Sealed fermentation for about 40 minutes;

5.After fermentation, pour it into the mold, brush the mold with a layer of vegetable oil in advance, steam it in the pot for about half an hour, let it cool, cut it into pieces and eat.

After soaking the rice, put it in a food processor to make a paste, pour in the wine, yeast water and an appropriate amount of sugar, stir evenly and ferment until the batter expands twice as much; Then put it in a steamer and steam it before serving.

Summary. Hello dear! Materials.

1. Old pulp: 100 grams of rice flour, 100 grams of water, 100 grams of koji, 1 gram of yeast (can also be replaced by 20 grams of wine) 2. New pulp: 300 grams of Northeast rice flour, 180 grams of water, 45 grams of sugar, 80 grams of wine, 190 grams of cooked rice cereal.

How to make the old pulp of water tower cake.

Good. Hello dear! Materials.

1. Old pulp: 100 grams of rice flour, 100 grams of water, 100 grams of koji, 1 gram of yeast (can also be replaced by 20 grams of wine) 2. New pulp: 300 grams of rice flour in Northeast Doutan, 180 grams of water, 45 grams of sugar, 80 grams of wine, 190 grams of cooked rice or 190 grams of paste.

1. First of all, make old rice milk as shown in the picture (note: sticky rice flour ratio 1: water Northeast rice flour ratio 1:

1 water), mix well for fermentation twice as large 2, this time Zheng Hou put the Northeast rice flour according to 1: water mix evenly and soak it for later use 3, the pot in the sail contains 190 grams of sedan song rice paste for later use.

5. Cover the wet gauze and put it in the incubator to ferment for 2 hours6. Fermented rice cereal + 45 grams of sugar wall breaker stir the viscous rice milk, and make a warm second fermentation for 1 hour 7. Put it into the wall breaker again + a grain of rice The edible alkali stirring type is delicate and thick paste 8, the mold is brushed with oil, the bottom is dried fruit, the batter is loaded into the mold for 9 minutes, put it at room temperature for 15 minutes, the pot is on cold water, and the water is steamed for 15 minutes when the water is boiled. Steam the large mold for 20 minutes.