What is the process of making bubble cake? What can I do so that I don t get cloth?

Bubble rice cake is a type of rice cake. Traditionally, rice is used as the main raw material and is made through steps such as soaking, grinding, fermentation, and steaming. It is usually small and flat, soft, sweet, and delicious.

It is a special snack in Chongqing, Guizhou, Sichuan and other places. It is best to eat the rice cakes made now while they are hot. It is delicate and dense, sweet and sour.

Can be eaten as breakfast and snack. Easy to learn, if you love rice cakes, you must collect it!

<> traditional method takes a long time. By refining the recipe and processing steps based on the traditional method, I can quickly make soft, sweet, and delicious rice cakes in a short period of time. Beat the rice:

Drain the rice and put it in the beater. Add 260g of water to the egg setter, beat until fine, about 3 minutes. The purpose of adding glutinous rice flour and low-gluten flour to the recipe is to increase the concentration of rice cereal and improve the taste of rice cakes.

The steamer cloth is separated to avoid sticking.

Drain the water and place in a small pot. Add brewing water, purified water, rock sugar, cold rice and lard and stir at a speed of 10 for 2 minutes. Soak the steamer cloth in water, especially the thick steamer cloth must be soaked thoroughly.

When the steamer is gasped, twist the water, do not have to grasp it as hard as screwing clothes, let it maintain a certain humidity, and it is advisable not to drip water, steam. Relatively easy to come out. After steaming, simmer slightly before removing the lid.

Separate the noodles from the steamer cloth as soon as possible to avoid sticking.

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To clean the rice, soak it for 24 hours, then add water and sugar, stir well, and add rice milk. Then it is milled for fermentation, and then put in the soda ash of baking powder crisp, white sugar, stir evenly, and steam in the pot. Be sure to brush a layer of oil on the steaming cloth.

Grind the rice soaked for 4 hours into rice milk, put it in a container for fermentation, and on the second day, you can make the bubble cake, pour it into the mold, and then put it in a steamer and steam it for about 20 minutes. Before steaming, you can properly apply a layer of clear oil, or you can put the bubble cake on the lid.

Add starch and high-gluten flour in the process of making. Then add some water to bring the noodles to a boil, wait until they are completely boiled, and then stir vigorously. Forming a circular shape.

Generally, the ratio of yeast powder to flour is 2:1, and after it is rounded, a layer of sugar and lard is sprinkled on the surface.

Wash 10kg of rice soaked for 24 hours, remove 1kg of boiled rice, and add water and sugar.

1 catty, stir evenly, add a small amount of water in the paper machine, put it into the rice milk, remember the fine as well, the rice milk milling cover plate good fermentation temperature 20 The following fermentation temperature is 20 The following fermentation is 38 hours, 24 hours a day, after the rice milk ferments, remove three catties of rice milk, add baking powder, soda, one gram of edible soda ash, 600 grams of white sugar, stir evenly, remember not to mix too much, otherwise the bubbles will lose their ductility, and then steam, brush a layer of oil on the steaming cloth, and steam for 15 minutes with fierce fire.

Keep in mind that this is also 15 minutes after the vapor gradually deteriorates. Bubble Ba, eastern Sichuan.

Called more. There are some areas called mung bean cake.

There are some areas called white bee cakes. Similar! After washing with 5 catties of Guichao No. 2 white rice, add 12 catties of water and soak for 24 hours until the white rice is completely rising.

Drain the water the next day, then put 3 catties of water and 8 taels, 500 grams of cold rice and stir well. Put the stone grinding disc into dry and thin suitable rice milk (grind a small amount of rice milk). Followed by 3 pounds of old yeast before (or on the first day).

Rice milk is poured into freshly crushed rice milk and mixed, and fermented at a temperature of 12 to 15 hours in winter. Fermentation at summer temperature for 6 hours. Rice milk is thoroughly foamed with polyurethane.

After that, add 8 grams of soda and 300 grams of salt, stir well, and let rise for 15 minutes.

Afterwards clean and dry Aspergillus flavus.

Use a ladle to scoop into the rice milk (you can also clean the cloth and place it in the wooden ring Aspergillus flavus). Steam over high heat for 30 minutes, then pour out, refrigerate and serve. Every time the rice milk fermented a few kilograms, I didn't eat it.

The key function is to increase the fermentation rate, so that the bubbles have a sweet and pure taste of Jialing acid. If you do it first, grind 2 catties of rice milk, add 5 grams of soda and ferment for 24 hours, and then put it into the old yeast rice milk. Rice is important, and a good viscometer is not suitable for soaking for too long.

White rice must completely absorb water before it can be burned, so that it can be soaked in Jialing to steam the soft palate. Sodium bicarbonate.

The function is to adjust the acid value and neutralization of fermented rice milk. The ground rice milk is not fermented thoroughly, and the steamed rice milk is hard.

Before steaming, you can choose to apply a layer of clear oil at the bottom, or you can choose to add a layer of cage cloth to the bottom of the pot when you put it on the top of the pot, steam it slowly over low heat, and let it cool for an appropriate time before leaving the pot, so as to reduce the sticky cloth.

Put water on the cage cloth in advance, cover the pot and stuff the cage cloth for a while, or pour cold water on the cage cloth in advance when putting things in, so as to avoid sticking to the cloth.

Summary. Hello dear <>

The method of Chongqing steamed cloth non-stick cloth is as follows<>

First, we use a non-stick cloth or a damp cloth to put the soaking cake into the pot with a lid about 30 cm in diameter <>

Then add an appropriate amount of water, place the lid in the pot, steam for 15-20 minutes on high heat, and then take out the <> after steaming

You can also use a damp cloth to collect the juice in the pot a little, so that the poop will not be covered and will have a more flavorful taste after steaming.

When steaming, what should I do so that it doesn't stick?

What method is used to steam cloth non-stick cloth in Chongqing.

Hello dear <>

The method of Chongqing steamed cloth non-stick cloth is as follows<>

First, we use a non-stick cloth or a damp cloth to put the soaking cake into the pot with a lid about 30 cm in diameter, <> the pot

Then add an appropriate amount of water, place the lid in the pot, steam over high heat, and take out the <> after steaming for 15-20 minutes

You can also use a damp cloth to slightly disturb the juice in the pot and collect it slightly, so as not to cover the poop and make it more flavorful after steaming.

Hello dear <>

Brush oil and water can be <>

But it is recommended to use a damp cloth, then a little other oil will do<>

These methods have been used or adhesive cloth.

It's really a headache to make commercial steamed Chongqing bubble cakes, and it's sticky cloth.

I'm going to soak the cloth thoroughly, and then the layer of oil is all over but not too much.

The damp cloth needs to be soaked thoroughly, and then the layer of oil should be brushed all over but not too much.

Or you can use stainless steel joints instead of steaming cloths. It's okay, or you can customize a stainless steel, small steam, and then brush the oil so you can try it, it's the cooking oil for stir-frying, right?

I used it too. Salad oil, colorless and odorless.

Hello pro If you want to do it from personal experience, first of all, we use oil and water to soak the steaming cloth.

I use melon seed oil.

This steaming cloth is oily, and then I can try to look at the pro-<> with or without oil

Melon seeds have a taste that is <>

Salad oil can be <>

When steaming, what should I do so that it doesn't stick?

Hello, steamed pao is a traditional Chinese snack with a soft and glutinous taste and sweet taste, which is deeply loved by people. But in the production process, it is easy to encounter a problem, and that is the adhesive cloth. To avoid this problem, here are some tips.

First of all, you need to prepare an appropriate amount of glutinous rice flour and boiling water, pour the glutinous rice flour into a bowl, slowly add boiling water, and stir it into a uniform dough with chopsticks. Be careful not to add too much water at one time, so as not to make the dough too thin and affect the taste. Next, knead the dough into long strips, cut it into small pieces, roll it into a circle with the palm of your hand, and put it in a steamer to steam.

In the process of steaming, the following points need to be noted: 1The water in the steamer should be boiled and then put into the steaming basket to avoid the steamed poop sticking to the steaming basket.

2.During the steaming process, do not open the steamer frequently, so as not to drop the temperature and affect the quality of the poop. 3.

During the steaming process, you can spread a layer of clean gauze or steamer mat on top of the steaming basket, which can prevent the poop from sticking to the steaming basket. 4.During the steaming process, you can drop a few drops of cooking oil in the steamer, which will make the poop smoother and not easy to stick together.

Finally, take out the steamed bubble cake, sprinkle with an appropriate amount of sesame seeds and powdered sugar, and serve.