How is rice cake made? What is the best way to make it?

Rice cake is very simple to make, you only need to pay a little attention to the fermentation and ratio of the cake。If you want to make rice cake, we first need to prepare the corresponding materials, half a catty of glutinous rice flour, three grams of yeast, 60 grams of sugar, which can be appropriately increased or decreased, 280 grams of water and your favorite dried fruits.

Except for our favorite dried fruit, we first mix everything together and stir it well, and this time it comes out with a sticky paste. The prepared batter is left aside to ferment, and if it is a hot summer, it can be fermented in about an hour. AbsolutelyThe fermentation temperature should not exceed 45 degrees, so as not to spoil before the fermentation is completed.

At this time, we use a spatula to stir the fermented batter and stir out the large bubbles inside。The rice cake made in this way tastes better without bubbles.

Prepare the mold in advance and brush a layer of oil in the mold to prevent the rice cake made after a while from sticking to the mold and making it difficult to get out of the mold. We pour the batter directly into the mold, which is about seven or eight minutes full. After pouring, you can slap the mold twice on the table to shake out the remaining air bubbles inside.

At this time, we can add our favorite dried fruits, such as cranberry raisins or black sesame seeds. If you prefer jam, you can also squeeze a portion of the jam into the bottom of the mold before the batter is poured, or squeeze a layer of jam on top of the rice cake after it is finished.

After all these steps are done, we put the batter into the steamer for about 15 minutes. If you have a large mold, it's a good idea to steam it a little longer to make sure the rice cake is fully cooked. Don't take it out immediately after steaming, it's best to let it simmer in it for a while, so as to ensure that the steamed rice cake will not collapse.

If you don't like sweet, you can put less sugar, and we can also use milk or vegetable juice instead of water, which is also unique. The rice cakes made by yourself are healthy and delicious, and they are also rich in nutrients, so they are very suitable for children or the elderly.

If you want to make rice cake delicious, you can find some tutorials on the Internet, according to everyone's experience to make, can improve the success rate, it is best to eat freshly, do not store for too long, and do not add too much sugar. Rice cake should be selected well, and some osmanthus or red dates and brown sugar can be added when making it, so that the taste will be very good and delicious.

Put the soaked rice into the wall breaker, add water, and add to the lowest level. Grind into rice milk and pour it in a basin. Add sugar, flour, yeast powder, and baking powder in turn.

Prepare a small bowl that can be steamed in the pot and brush it with a brush with a layer of oil so that the steamed rice cake can be taken out quickly. Stir the fermented rice paste with chopsticks and pour it into a small bowl.

Seven or eight minutes full can be, after the water is boiled, it can be steamed in the pot for 20 minutes, and it can be taken out and eaten when it is cool.

The best way to make it is to use an ordinary large stove pot to make it, first steam the rice soak liquid on the second day, then blow it with a hammer until it becomes sticky, and then sprinkle a layer of coconut flour or honey on it, so that it is delicious.

Introduction: Rice Fat Cake is a traditional pastry delicacy in China, which is made by fermenting rice. The rice cake is soft and delicious, the rice fragrance is attractive, has a unique flavor, and has high nutritional value.

To make your own rice cake at home, you must first prepare an appropriate amount of sticky rice flour, baking powder, powdered sugar, water, cooked sesame seeds, etc. The sticky rice flour mentioned here is actually the flour made of rice, you can go to the supermarket to buy ready-made, if you have tools at home, you can also grind it yourself, the finer the grinding, the more delicate the taste of the powder. Prepare a bowl and pour all the rice flour, baking powder and powdered sugar into the bowl, then stir well and set aside.

Pour a bowl of water into the bowl and stir as you pour the water. Stir the rice flour into a uniform rice milk, at this time the state should be a fine paste, without any particles, scoop it up with a spoon, it is in a linear dripping state, if there are particles, continue to stir. After stirring, cover with plastic wrap and let it go for about 10 20 minutes, and when the rice cereal is standing, you can prepare a mold, which can be used in a small bowl or a mold specially made for hair cakes.

Brush a small bowl or mold with a layer of cooking oil, then re-stir the rice cereal and spoon it into the mold. Each mold city is about 8 minutes full, if it is too full, it may overflow during the steaming process, and you can sprinkle some black sesame seeds on top according to personal taste. After boiling water in a pot and putting it in a steamer with boiling water, put the rice cereal in it and steam it over high heat for about 15 minutes.

After 15 minutes, the cake will be steamed, and then wait for it to cool a little before taking it out. In addition to sprinkling black sesame seeds on top, this rice cake can also be added with raisins, crushed peanuts or other dried fruits to add flavor according to personal taste.

First of all, you need to prepare the ingredients, and then you also need to add water and sugar to the rice noodles, stir evenly and melt in the water, then add an appropriate amount of yeast powder to it, and then add an appropriate amount of sesame seeds into the pot, and steam it over high heat for about 30 minutes.

Prepare some glutinous rice flour and flour, then add warm water, stir into a smooth dough, put it in a warm place and ferment until it is about twice the size, and steam it in a pot, so that it is done.

When you make noodles at home, you need to prepare glutinous rice, and then add some water to it, put it in the pot, and then cut it into pieces and wrap it with a layer of plastic wrap after making it.

The specific method of rice hair cake is as follows:

1. Sticky rice flour is rice flour, which is made from ground rice, which can be purchased in supermarkets or online, and it is not expensive.

2. Add warm water no more than 35 degrees to a large bowl, add sugar and yeast. White sugar can be increased or decreased as appropriate, and the white sugar in the material is slightly lighter in sweetness, which I think is just right, and everyone adjusts it according to their taste.

3. Stir the yeast and sugar with chopsticks until melted.

4. Add 300 grams of sticky rice flour. Pay attention to the ratio here, the ratio of sticky rice flour to water is one to one, this ratio is easy to remember, and the softness of the cake is just right.

5. Continue to use chopsticks or egg drawers to stir the sticky rice flour until there are no granules and a thin batter, which is similar to how everyone spreads egg cakes in the morning. No matter what the degree, as long as you remember the ratio of rice noodles to water, it is not the same.

6. Then cover with plastic wrap or a plate and let the cake batter rise at room temperature. If it is cold, it is recommended to put it in the oven or take other measures to keep it warm and promote fermentation.

7. When the volume of the batter is significantly increased and the smell of wine is released, when the batter on the surface is slightly stirred with chopsticks, and countless bubbles will appear, it means that the fermentation is good. Be careful not to over-ferment here, otherwise the rice cake will be sour and the cake will not be soft and hard.

8. Brush the mold with oil, stir the fermented batter a few times, stir up the bubbles, and then pour it into the mold. 9. Continue to let the batter ferment for the second time until it is full, and then it can be steamed.

A list of ingredients

250 grams of rice, 150 ml of water, 15 ml of rice wine.

50 grams of sugar, 3 grams of yeast, 40 grams of flour, 2 grams of baking soda.

Steps:

1. Soak the rice first, wash 250 grams of rice and add water to soak it;

Here it is recommended that you soak overnight, because the time is at least more than ten hours, and the soaked rice will be broken with a light pinch, which is very good;

2. Drain off the water and pour it into a food processor, add 150ml of water, 15ml of rice wine, 50 grams of sugar, and beat it into delicate rice milk.

3. Add 3 grams of yeast and 40 grams of flour after beating into a delicate pulp, and continue to beat for a few seconds, as long as there are no dry flour particles;

4. Pour the mixed rice milk into a large bowl, cover with plastic wrap and rise to double the volume, or put it in the refrigerator to ferment overnight, and the taste made by low-temperature fermentation will be more delicate;

5. There will be large bubbles on the surface of the awakened rice milk, add 2 grams of baking soda, and stir until it is smooth and delicate;

6. Brush the small bowl with oil to prevent sticking, pour in rice milk, seven points full is enough, put it in the bowl and let it stand for ten minutes, and you can boil water in advance when it stands;

7. After the batter stands for 10 minutes, shake the small bowl to remove the large bubbles on the surface, then put it into the steamer of the steamer, steam it for 40 minutes on high heat, turn off the heat and simmer for 5 minutes to avoid collapsing and then out of the pot.

Needless to say, the sweet, delicate and soft taste, there is a little bit of Q bomb in the taste of eating, and the faint aroma of rice, it is indeed very delicious, I suggest you can give it a try!

1 Soak the rice for 3-4 hours.

2 Remove the rice and wash it, add a small amount of water, use a food processor to make a thick rice slurry, the water should be as little as possible, and the cooking machine can be rotated.

3 Add yeast to ferment until the volume expands to twice the size.

4 Pour the fermented rice milk on the soaked cage cloth or scoop it into a small bowl (sprinkle some raisins, sesame seeds, wolfberries or something, it looks good), steam on high heat for 20 minutes, let it cool and cut into pieces.

My own experience, the key is the consistency of the rice, and you can master it after doing it a few times.

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You can search for the recipe and preparation method of rice cake by yourself, but it should be noted that the starch structure of rice grain, especially glutinous rice, is very different from that of wheat flour, which is not easy to be decomposed by amylase, and the product is also very hard. In this way, the rice flour should be less and finer, and when fermenting, the dough should be fully and evenly mixed to fully absorb the water, and the yeast should be evenly distributed in the dough, so as to make a soft rice cake. As for the ratio of rice noodles, I'm afraid you have to test it a few times, too much rice is too hard, the spleen and stomach of the elderly are difficult to adapt, and the noodles are too soft and too soft, and the taste is lost.