Why is my steamed rice cake so thin and sticky, but it still can t get up?

When steaming rice cakes, you should use yeast and water to match well, too much water will be thin, too little yeast will not foam and it will stick. Generally speaking, put 2 yeast or 1 small packet of baking powder in one pound of rice.

Yeast and rice fermentation is better, pure natural, ferment with 1 tael of rice for two days), and then add about 1 pound of rice and fermented rice to beat, too thick can add more water, wait for one to two hours (hot days), it will foam on its own, then you can steam.

1. The batter is too thin The rice cake steamed out of the rice cake is more sticky, which may be due to too much water and too thin batter when mixing the noodles, and the ratio of rice flour to ordinary flour is generally recommended to be 3:5. The state of rice milk should be thick and fluid, and it should flow slowly in a straight line from top to bottom, and it is most appropriate to continue the line.

2. The fire is too small or the water is not turned on The fire is too small and the water is not boiled and steamed in the basket will also cause the rice cake to be too sticky, so the steamed rice cake must be boiled in an underwater pot.

3. Steaming time is not enough Steaming time should be sufficient, and do not open the lid during the period, otherwise the inside of the rice cake is prone to hard cores, and the rice cakes that have not yet been steamed will also be sticky.

Stir the flour evenly with the fermentation powder and ferment it for 40 minutes before steaming. Then the cake will be steamed.

1. Glutinous rice flour can not be added excessively, and the ratio of sticky rice flour to glutinous rice flour is best two to one.

2. The dough is too thin.

3. If the fire is too small or the water is not boiled, it will be steamed in the basket.

4. The degree of fermentation is not enough.

5. Before basketing, a clean towel should be used to cover things only with things, even if it is dispersed, it can also avoid distilled water dripping.

Are you mixing too much water? If there is more water, it will be thinner. It may not be able to be posted.

That's because there is too much water, and the amount of yeast in the live noodles is not enough, and the time for hair is short

I think you are caused by excessive water consumption, and the rice cake can only be raised by using a certain amount of water at a certain temperature.

That's because you have a lot of steamed rice cake water, and you can get it up when you put it in a hot place.

I don't mind this evaporation paste, or don't use water and noodles, use milk and eggs and noodles, so that the noodles can be sent out, and the cake can not stick, and what's wrong with the other one? Well, after opening, after the molding is done, put it in the pot, and then put it in the pot for the second time, and then it will not wilt.

The water and noodles are not well blended, or the yeast is not put in the right amount.

The ratio of rice, noodles, water and yeast is wrong, so there is usually no problem.

Your hair cake is more difficult to make than steamed buns, and if the number of times is not in place, her hair cake will not be steamed well.

Because he didn't have it, it didn't steam well, and it didn't taste good.

Auxiliary: Rice, water, yeast powder, broken rice machine Steamer.

First of all, we soaked in rice for one night.

Crushing in my rice breaker.

Add our yeast powder in a certain proportion.

Then cover it with a cloth and wake up for half an hour.

Steam one by one on our steamer.

There are various reasons why the steamed cake is sticky. If the batter of the cake is too thin, it is likely to be sticky when it is steamed. If glutinous rice flour occupies too much weight, it may also cause the cake to be too sticky.

If the heat is too low when evaporating the cake, the steamed cake will also be very sticky.

It is best to cover the cake with a clean towel before steaming, so as to avoid the dripping of distilled water. In addition, if the cake is not fermented well, it may become sticky.

When evaporating the cake, pay attention to the fact that the batter must be thick. Evaporated cakes can be used in batter or mixed into a soft dough. It is worth noting that if you use batter, it is best to thicken it, so that the steamed cake tastes better.

Compared with batter and dough, fermented soft dough is better to make hair cakes, so that steamed hair cakes are not easy to become sticky. 4. When evaporating the cake, it is best to put cold water into the pot. When evaporating the cake, it is recommended to steam the cake thoroughly, so that the cake will taste better when steamed.

Don't eat the steamed cake right away, at this time, the cake has a sticky feeling, if you put the cake for a while and then eat it, the taste will be better.

In addition, it is not recommended to eat too much at one time, otherwise it is easy to cause physical discomfort.

Hair cake is a kind of pastry food that we often eat in our daily life, hair cake is a very delicious and fluffy kind of cake, very popular with the current people, especially by children and the elderly, the production method of hair cake is simple, the production of ingredients is also easy to obtain, I believe that many people will make their own hair cake at home when they have time, but many times we will always have some problems with the hair cake we make at home, such as the hair cake we steam out and the outside is not the same will always be a little sticky, So what is the reason for this? Today we are going to talk about how we make delicious and non-sticky hair cakes at home. <>

When we make hair cakes at home, the ingredients we use can be batter or soft dough. In fact, it is best for us to use fermented soft dough to make fermented hair cakes, so that the steamed hair cakes are not easy to stick, and the appearance of the finished product will be very beautiful and have a honeycomb effect. But if we use batter to evaporate the cake, then the batter we make must be thick enough, the water content has a great impact on the taste and overall quality of the cake, and the batter we make must be thick to the extent that it is difficult to pour out, otherwise the cake we steam out will be sticky, especially the middle part of the cake will be particularly sticky.

Secondly, we must control the heat when we steam and cook the cake, we need to use high heat to steam the cake thoroughly, the lack of heat will cause the cake to be sticky, and the steaming will be sticky. Normally, we need to steam the cake for about 30 minutes on high heat, but we also need to look at the thickness and mold of the cake we make at home, as well as the heat to determine the time we need to steam the cake. We can't rush to take off the freshly steamed cake because it is still in a very sticky state at this time, and we need to wait for the cake to cool down a little before we can easily remove it.

Then there is that we do not eat the steamed fat cake immediately, the hair cake eaten immediately after the pot will have a little sticky feeling, we had better put the hair cake for about half a day before eating, at this time the effect of eating the hair cake is the best. <>

It may be that the heat is not enough, and the fire must be ensured when the cake is evaporated; It may also be because the evaporation time of the cake is not particularly long; It may also be because the ratio of water to flour is completely wrong in the process of mixing dough.

Maybe you add a lot of water to the cake, so it will be sticky when steamed. It is also possible that the heat is not enough, and the steaming time is relatively short, which will cause the cake to be a little sticky.

It may be because the batter is too thin, or it may be that it has been too long, the batter is not vented, or it may be that the heat is not enough, which will cause the cake to stick.

The rice cake is sticky when steamed, probably because the ratio of glutinous rice flour to rice flour is wrong. Excessive addition of glutinous rice flour will cause the rice cake to become too sticky. The ratio of glutinous rice flour to rice flour is best one to two, if too much glutinous rice flour is added, it will affect the taste of the cake.

The steamed rice cake is too sticky, which may be because the heat is too small during the steaming process, or the steamed cake is steamed before the water is boiled, so the steamed cake will also be sticky.

The steamed rice cake is very sticky, or it may be because the batter is too thin when mixing the noodles, so the steamed cake is also sticky.

Another reason why the rice cake is more sticky when steamed is because the degree of the cake is not enough, and the cake must develop to a certain degree to be steamed out to be soft and glutinous.

When evaporating the cake, you can use the batter to steam, so that the steamed cake is softer. If you use batter to evaporate the cake, the prepared batter should have a thick consistency so that the steamed cake will be delicious, otherwise the steamed cake will be sticky with a thinner dough. It is best to make fat cakes with fermented soft dough, so that the steamed fat cakes are not easy to become sticky.

When evaporating the cake, you must use high heat to steam the cake thoroughly, the steamed cake will definitely be sticky, and the lack of fire will also cause the cake to be sticky, how long to steam depends on the thickness of the cake, generally need to be steamed over high heat for about 30 minutes before the cake can be steamed.

Summary. There could be the following reasons: 1The dough is too thin 2If the heat is too small or the water is not boiled, steam it on the basket 3The degree of fermentation is not enough.

There could be the following reasons: 1The dough is too thin 2If the heat is too small or the water is not boiled, steam it on the basket 3The degree of fermentation is not enough.

Be sure to steam the cake over high heat The difference between cold water into the pot and boiling water into the pot when evaporating the cake is not very big, but you must use high heat to steam the cake thoroughly, the steamed cake will definitely be sticky, and the lack of fire will also cause the cake to be sticky. How long does it take to steam thoroughly, depending on the thickness of the cake, the size of the mold and the firepower of each family, it usually takes about 30 minutes to steam on high heat. Don't be in a hurry to take off the freshly steamed hair cake, because the hair cake is still very sticky at this time, and you can easily remove it after the hair cake digging code has cooled down slightly.

Don't eat the steamed hair cake immediately after the hair cake is out of the pot, don't eat it immediately after the spring cake, at this time the hair cake will still have a hungry and sticky feeling, if you put the hair cake for about half a day and then eat, you will find that the cold hair cake will not be sticky at all, and the bee chop limbs disturb the nest is also more obvious.

Summary. It is very likely that the dough is too thin, add an appropriate amount of water when mixing the noodles, and the heat is too small or the water is steamed before boiling, and the fermentation time is too short, which may cause the rice cake to be very sticky.

It is very likely that the dough is too thin, add an appropriate amount of water when mixing the noodles, and the heat is too small or the water is steamed before boiling, and the fermentation time is too short, which may cause the rice cake to be very sticky.

It may also be that your rice cake is not yet cooked, and it is impossible for a normal rice cake to stick, and it will be very fragrant and crispy. If it's not undercooked, then it may be that when you mix the noodles, you put too much glutinous rice flour, try to control the ratio to one to one. In addition, the fermentation time must be long, and you cannot use dough that has not been fermented in order to rush it.

If it is steamed with glutinous rice or glutinous rice mixed with glutinous rice, it is sticky.

If the rice cake steamed with rice flour is sticky, the main reason is that it is not fully fermented, so it will be sticky.

The rice cake is sticky when steamed, firstly, because the fire is too small and the water is not boiled and steamed in the basket will also cause the rice cake to be too sticky, so the steamed rice cake must be boiled in an underwater pot; Second, it may be due to the fact that there is too much water and the batter is too thin when mixing the noodles, and the ratio of rice flour to ordinary flour is generally recommended to be 3:5;The third is that the steaming time is not enough, under normal circumstances, the rice cake water can be steamed on high heat for 20-25 minutes after boiling.

Why are rice cakes sticky when steamed? Because, because there is sugar in the rice cake, and he broke him, it is sticky, and if you add glutinous rice flour and more obsessed with it, it must be the year, so the rice cake is sticky when steamed.

The rice cake is sticky when steamed because there are still glutinous rice ingredients in it, so it is a little sticky, like cooked glutinous rice.

The rice cake is sticky when steamed, which may be caused by putting too much water in the dough and the batter is too thin;

It is also possible that the fire is too small, or the water is not boiled on the steamer, which can also cause the rice cake to be sticky when steaming, and the time to steam the rice cake should be sufficient, otherwise it may also cause the rice cake to stick;

Generally, rice cakes are made of rice, but there is also a habit of using glutinous rice, which itself is very sticky, so this kind of rice cake is relatively sticky when steamed.

The rice cake is sticky when steamed, that is because the rice cake is made of rice and glutinous rice, and the glutinous rice itself is very sticky, and the stickiness is very good after steaming, and the taste is also very good. The ratio of rice flour to ordinary flour is generally recommended that the freshly steamed rice cake should not be in a hurry to get out of the pot, and Nianhu recommends that it has a certain consistency, so that the steamed rice cake is just right.

Because rice cakes contain a lot of starch and sugar, the starch and sugar combine to form a sticky substance after steaming.

The stickiness of the rice cake may be due to the fact that too much water is put in the dough and the batter is too thin. Steaming time is not enough. The steaming time should be sufficient, and do not open the lid during the period, otherwise the inside of the rice cake is prone to hard cores, and the rice cake that has not yet been steamed will also be sticky.

If the heat is too low and the water is not boiled, steaming will also cause the rice cake to be too sticky, so be sure to boil the rice cake in an underwater pot.

Because the rice cake is steamed with glutinous rice flour and cornmeal, plus a certain amount of moisture, it will stick when steamed.

The rice cake is sticky when steamed, because he misunderstood that he was using glutinous rice, and this connection is only fully waved out after steaming or cooking.

This is made with the molecular structure of glutinous rice, because glutinous rice is steamed out of its components. Naturally, it will be sticky and glutinous, and relatively speaking, most of the rice noodles that are not made of glutinous rice will also have a certain stickiness. It's just that you're not as old as glutinous rice.