What kind of powder is white hair cake made of, and is it difficult to make?

Nowadays, there are many types of hair cakes, such as pumpkin hair cakes, corn flour cakes, brown sugar hair cakes, etc., but my favorite among all the hair cakes is the white hair cake, which is rice hair cake. Although it is simple but sweet and delicious, the fragrance is soft, so let's take a look at the subject's question.

The white type of cake generally refers to the rice cake, and as the name suggests, it is a rice cake. Other cakes are made of white flour, cornmeal, etc., and rice cakes are made of sticky rice flour or rice flour, indica rice flour, and sticky rice flour is also in rice.

Indica milled powder, and glutinous rice flour are two different things. The material of rice cake is the most concise of all the hair cakes, let's share the method, the rice flour cake is fragrant and sweet, very delicious!

Rice Hair Cake].Ingredients: 300 grams of rice flour, 330 milliliters of water, 50 grams of sugar, 3 to 4 grams of yeast powder.

1. First of all, let's prepare semi-cooked pulp (the taste and elasticity will be better), there are three main ways:

Take a small basin and add rice flour and water and stir into rice milk, then boil a pot of boiling water to heat the basin containing rice milk through water, stir constantly until the rice milk becomes a little thick semi-cooked pulp, add sugar and stir until dissolved;

If you feel troublesome, you can take one-third of the rice milk and heat it in the microwave oven for 1 minute to make mature pulp, then mix it with the remaining raw rice milk, and then add sugar and stir until dissolved;

Finally, there is a way, which is to add 200 ml of cold water to rice flour to make pulp, and then dissolve the sugar with about 130 ml of boiling water, and then directly flush the hot sweet boiled water directly into the rice milk made of cold water, and you can also get semi-cooked pulp.

2. The temperature of the half-cooked pulp is reduced to the same level as the human body temperature, and then the yeast powder is added to stir, do not call yeast when the rice milk is hot, the high temperature will kill the yeast, and the cake will not be able to be made;

3. After stirring evenly, cover with a wet cloth or plastic wrap for the first fermentation, the specific time depends on the ambient temperature, the volume of the rice milk will become larger, and there will be some bubbles on the surface, after stirring the exhaust, pour the rice milk into the steaming mold brushed with a little oil (for good demoulding), and let it stand for about 10 minutes for the second proofing;

4. Don't pour full in the mold, leave room for the rice cake to rise, about full on it, no need to stir and exhaust after the second proofing, boil the water in the steamer and put it directly into the high heat to steam for about 15 to 20 minutes, mainly depending on the depth of the mold, wait for three or five minutes after steaming and then open the cover, especially in winter, otherwise the drastic temperature difference will have a little impact on the rice cake.

The above is the sharing of the white rice cake this time, the rice cake made by this method is refreshing, non-sticky, sticky and palatable, and children also like to eat it, and it has the fragrance of rice.

Usually the white cake is made by grinding rice into flour, which is a more troublesome process, first the rice is soaked overnight, and then ground into flour and fermented to make a fat cake.

It's not difficult to make, it's to use white flour, prepare fresh ingredients, clean the ingredients, and then make it look like a hair cake, and then put the hair cake in the oven and bake it for about 5 minutes, so that the food is ready, very delicious, and quite nutritious.

It is still more difficult to make, because the white hair cake is usually made by grinding rice into flour and then fermenting, so the process is more troublesome.

Fat cake is a more traditional pastry, the material is simple, the selectivity is large, the strength of pure wheat flour is used, the corn flour is rough, the pumpkin is more fragrant, and the millet and japonica rice noodles are made and have a unique flavor.

Ingredients for hair cakes.

200g flour and 3g yeast

Water 200ml cranberries in pinches.

How to make 15 g of white sugar fat cake.

Step 1: Pour the flour, yeast powder and sugar into a bowl and mix well.

Step 2: Slowly add warm water at about 40 degrees Celsius and stir in one direction constantly.

Step 3: Until the batter is stirred into a batter, it will flow non-stop with chopsticks, and the lines will disappear quickly.

Step 4: Take a container that can be steamed at high temperature, do not use a porcelain bowl that is too thick, and coat the four walls with cooking oil to prevent sticking. You can use a cake mold.

Step 5: Pour the stirred batter into a greased container.

Step 6: Dig the surface and sprinkle the cranberry mold, or wolfberry, red dates, black sesame seeds, and cooked red beans.

Step 7: Wrap the plastic wrap and put it in a warm place to ferment for about an hour.

Step 8 has a lot of bubbles on the surface after fermentation, and the ground is very sufficient.

Step 9Put hot water in the steamer and steam for 30 minutes.

Step 10: Remove from the pan.

Step 11: I didn't notice that my husband scooped it like this with a spoon Step 12: The internal tissue is very fluffy.

Step 13: This is the pumpkin cake that I made before.

Cooking techniques for fat cakes.

The cake looks simple and convenient, but it must not collapse and stick to the teeth, and the amount of water and heat must be mastered. The moisture can be adjusted appropriately according to the water absorption of the flour, and the batter is just right as shown in **, if the moisture is less, it will dry out after cooling. When steaming, it must be steamed through high heat, otherwise it will stick to the teeth and affect the taste.

The white hair cake Lu Li is generally made of glutinous rice flour, and the method of making a tease is also very simple, get started, first put the glutinous rice flour into the bowl in the morning, add water and stir it to make a dough, add your favorite ingredients, put it in the pot and steam it into pieces, it is very delicious, sweet and delicious.

Both low-gluten and plain flour can be used for cakes, both of which have their own characteristics. The raw materials of the cake can be glutinous rice flour, cornmeal, ordinary flour, black rice flour, etc., and then add a lot of various ingredients, which can be added appropriately according to your taste. There are many online methods, and the taste of different flour ratios is different.

Low-gluten flour has weak gluten, white color, low protein content, less wheat bran content, easy to form a ball by hand, and the cake made of low-gluten flour has a softer and fluffy taste, which is suitable for people with bad teeth.

Ordinary flour is actually all-purpose flour, with a protein content of about it, and it is the most versatile, and most pasta can be made with it. Hair cakes made with ordinary flour will be more Q-elastic and more moist and glutinous.

Instructions for hair cakes

Cakes made from wheat flour, multigrain flour, etc., can be counted as coarse grains, but cakes made with corn, millet, and other materials belong to multigrain cakes. In addition, hair cakes made from white flour, rice, and other materials belong to fine grain cakes, so hair cakes are not necessarily coarse grains.

Fat cake is a dessert, the main ingredients are flour, salt, vegetable oil, active dry yeast flour, the taste of the cake is sweet, generally eaten as breakfast, the taste is similar to bread and steamed bread.

The color of the finished cake is white like jade, the hole is fine like a needle, the smell is fresh and fragrant, the food is sweet but not greasy, glutinous but not sticky. Its biggest feature is that it is fermented by adding an appropriate amount of glutinous rice wine in the production process of Chaoyin, which is rich in nutrition and is especially suitable for the elderly and children.

The above content reference: Encyclopedia - Fat Cake.

1. The white hair cake made of pure rice flour will be tight and elastic, and the fat cake made of flour will be easier to ferment, and the finished product will be fluffier and more delicious.

2. To make white hair cake, you can decorate some sesame seeds and honey rulers on the dates, and add some dried fruits to the batter, which will look a lot better and taste a lot richer.

3. The white hair cake made of pure rice flour is hard and elastic, if you mix some flour into it, it will be more sleepy and easy to ferment, and the finished product will be more soft and soft, and the taste will be better.

4. Adding a little lard can make the cake taste more fragrant, but it is not advisable to add more, and it will be greasy if you add more.

5. The amount of water must be controlled, if the batter is too thin, the cake is likely to fail.

6. If the rice cake tastes sticky, it is generally caused by incomplete fermentation or too much water.

7. When evaporating the cake, the water must be boiled before the pot, and the cake must be put into the pot before the water is boiled.

8. When making the batter, it must be stirred evenly, and the slurry water should be smooth as silk, if there are many gnocchi noodles in the slurry and the particles are not stirred, it may lead to uneven distribution of bubbles inside the finished product.