White sugar cake is a wide-style tea-drinking snack. The sweetness of white sugar and the unique sweetness of the yeast. Nowadays, in my hometown of Guangzhou, many places where I drink tea do not have this classic pastry. I want to find the taste of my childhood when I go to the kitchen...
Mix sticky rice flour, white sugar and water
Pour the mixed slurry into the pot and stir while boiling. If it is heated to a sticky bottom, immediately stir it from the fire until it disappears. Repeat this action until the slurry is sticky
After the slurry is thick, it is cooled to about 35 degrees.
Yeast, baking powder, 15 ml of water, mix well, pour into the cooled slurry and mix well. Allow to stand for two hours. (Time depends on the temperature of the place, cold weather can ferment more, until the slurry has a lot of bubbles)
Add half a teaspoon of vegetable oil and mix well. Prepare hot water in the pot.
Steam the steamer or dish with a little oil and pour in the slurry.
Steam for 20-25 minutes.
The pieces to be cooled are to be cooled. Can be put into the refrigerator and other white sugar cakes a bit cold, the taste is more refreshing Q!
Enjoy it ^ω^
White sugar cake is mainly yeast fermentation. If the slurry is not cooled, it is not very good to add yeast. If it is cold, put hot water and slurry in the oven and ferment it faster.