How should the rice milk be fermented when making fat cakes?

How should the rice milk be fermented when making fat cakes? Fat cake is a kind of traditional food that we all often see, many people especially like to eat fat cake, because the hair cake is not only fragrant and delicious to eat, and the hair cake is rich in a lot of nutrients that are good for our human body, especially the taste of the hair cake is soft and glutinous, especially suitable for middle-aged and elderly people and children to eat, therefore, we can basically find shops that make and sell hair cakes in the streets and alleys, and some people will even eat the hair cake as breakfast.

The production process of hair cake is actually relatively simple, and in the market, there are more raw materials for making hair cakes, such as some people will use pumpkin to make hair cakes, and some people will add some corn or red dates and brown sugar to make hair cakes, these are all OK, hair paste must be made of rice milk before making, and preparing rice milk is also a very important step in making hair cakes, first of all, we can mix the appropriate amount of cornmeal, millet flour and flour evenly, and then add some sugar and dry yeast, and then add an appropriate amount of water to adjust the degree of dough dough, preferably more viscous, and you can use chopsticks to pick up a little bit. Then the batter is left to rise for about two or three hours, and after the volume expands, you can put red dates, brown sugar, pumpkin, corn and other accessories into the batter, and finally put the prepared batter in the mold and steam it for about 20 minutes. The resulting cake is very delicious.

Although the cake is especially suitable for the elderly and children to eat, but after all, it is a kind of pasta and a kind of sweet, so you must not eat more, especially for some people who suffer from diabetes and other diseases, it is best to eat less cake to avoid negative impact on the body, and ordinary people should try not to eat too much when eating cake to avoid indigestion.

Sift the rice flour and pour it into a bowl, add yeast sugar and warm water in turn, stir and mix evenly by hand, there are no particles, so that the rice is particularly thin. You cover the plastic wrap like this, and you ferment the juice in a warm place, and the volume increases significantly, and there are many fine little bubbles on the surface. Use chopsticks to stir the card, make the eating volume smaller, put it in the paper cup mold for about 8 minutes, and ferment twice until 9 distribution.

Making a cake is actually very simple, the key step is fermentation, first soak the rice for 6 hours in advance, then beat it into rice milk, add a little yeast powder and sugar to the rice milk, and then let it stand for 3 hours, after the rice milk is fermented, you can steam it in the pot, remember that the rice milk can not be too thin, otherwise the fermentation will not be complete.

First, add dry yeast to the rice flour, then put it at a suitable temperature for 1 hour, and when the rice cereal is fluffy, the fermentation is complete.

Summary. Hello, dear to me, I am your little new teacher. If we make rice cakes at home, then the rice milk needs to be fermented for at least 2 3 days, but here we need to pay attention to the fact that in the process of making rice cakes, the fermentation of rice milk also needs to go through various processes, not only 2 3 days after the successful fermentation can be directly made into rice cakes, 2 3 days after the fermentation is completed, you also need to add yeast components to the rice milk, and the general yeast components are added to it, and wait until about 6 hours to 8 hours. We can successfully find that you are fully fermented, and then we can put the rice milk into the pot to make rice cakes.

How long does it take to ferment rice cakes with old pulp? What is the temperature? What should I do if I do it for the first time and don't have old pulp?

Hello, dear to me, I am your little new teacher. If we make rice cakes at home, then the rice milk needs to be fermented for at least 2 3 days, but here we need to pay attention to the fact that in the process of making rice cakes, the fermentation of rice milk also needs to go through various processes, not only 2 3 days after the successful fermentation can be directly made into rice cakes, 2 3 days after the fermentation is completed, you also need to add yeast components to the rice milk, and the general yeast components are added to it, and wait until about 6 hours to 8 hours. We can successfully find that you are fully fermented, and then we can put the rice milk into the pot to make rice cakes.

To make rice cakes, how to ferment them without old pulp.

Pay attention to the fermentation temperature of the rice milk, and after the rice milk is stirred, you need to add some appropriate amount of white sugar to it, and the fermentation temperature is best controlled between 25 degrees and 30 degrees.

When making cakes, it is necessary to put yeast in the rice cereal. Turn off the heat after the steamer is heated waterproof, then put the rice cereal on the steamer, cover and ferment for about 40-50 minutes. If the rice cereal swells significantly, it is done.

Add red dates or raisins according to personal taste, dried fruits can be garnished, and you can start steaming.

You need to choose the right flour, you can add yeast to it, add eggs, add some ingredients you like to eat, stir evenly and ferment for a period of time, and then cut it into a suitable size and put it in a pot to steam.

Yes, prepare an appropriate amount of rice, that is, ordinary rice, add water to wash twice, and then add cold water to soak the rice again. After the rice is put into the food processor, just add a little water, almost a little higher than the rice grains, remember not to put more water, the rice grains have absorbed a lot of water and become full, and adding too much water to make it will be very sticky, which is the first reason for the unsuccessful cooking. After processing, add two spoons of rice wine to the food processor, it can not only add flavor to the rice cake, but also play a role in fermentation, which is easier to make successfully, add a little flour in stages, stir until the rice milk is thicker, and adjust it according to the rice milk you have beaten.

Keep making the rice milk look twice as big as it used to be, and don't move on to the next step if it doesn't get it in place. After fermentation, apply a layer of oil to the mold, which is convenient for demolding, or you can use paper cups, small bowls, etc., to brush with oil.

Bring a pot of boiling water, put a pot of rice milk on it, and start stirring constantly.

How good is it? Stir until it is slightly thickened, but the bottom is still free of lumps and liquid.

It is important to remember that it is a bit thick.

If none of the above methods work, I recommend a few to you. For example: use 200 grams of glutinous rice flour, add 50 grams of white sugar to 200 ml of hot water to dissolve, wait for the sugar to dissolve, the water temperature drops (about 40 degrees), pour in warm white sugar water to stir the glutinous rice flour into a uniform rice milk, and then add 3 grams of yeast, be sure to stir until there are no particles.

The next step is fermentation. The fermentation time of the dough and batter used in any pasta and pastry is inseparable from the temperature as the temperature is related to the activity of the yeast. It's hot in the summer here.

Cover with a damp cloth or plastic wrap and let rise for about 1 hour. Observing the degree of fermentation, the volume of rice milk expanded significantly, and there were some small bubbles on the surface. = Then pour into the mold (brush some oil to demold) for 8 minutes, let stand for secondary fermentation (10 minutes) to 9 minutes, put it in the pot and start steaming, about 10 to 20 minutes after the water boils, this time mainly depends on the size and depth of your mold.

Alternatively, you can go to the supermarket and buy glutinous rice flour instead of soaking the rice into rice milk. After buying glutinous rice flour and Angel yeast powder, add 8 grams of yeast powder per pound of glutinous rice flour, use about 300-350 grams of warm water at 30-35 degrees, dissolve the yeast powder, slowly stir into glutinous rice flour, and homogenize into a paste. Neither thick nor thin, pour into a pot or rice cooker with a little oil, and put some of your favorite dried fruits, preserves, etc. on the paste.

Steam over dry fire (electricity) for half an hour, cook and eat.

Conclusion: The production of this thing is relatively troublesome, but practice makes perfect, it is recommended that you learn more of the above methods, and then add a few more times, the number of words will be handy, and there will be no more problems of rice milk will not ferment.

The cake must be fermented in place, the taste will be good, the yeast first melts with warm water and stands for 5 minutes, the rice milk should be stirred while adding water, do not add too much water at once, the state of rice milk can be scooped up with chopsticks is the best, be sure to stir in place and then add yeast water, cover with a damp cloth to ferment until the volume increases, there are many fine holes on the fermentation pot steam.

Add an appropriate amount of baking powder to the rice milk, then add sugar, and put it in a warm place for proofing, and the proofing time should be long, so that it can be fermented well.

Soak the rice milk in water for half an hour, then add flour and breadcrumbs and expose it to the sun.