Rice cakes are delicious, but homemade is not easy. It is necessary to make the cake soft and not over-fermented (it will be too sour). After several failures, I was inspired by the production experience of West Point Hurricane Cake and created this recipe. The success rate has been greatly improved.
Put 70 grams of white sugar in 120 grams of water and heat it in a milk pot.
Add the syrup from the first step to 200 grams of sticky rice flour. Stir until the rice flour does not stick to the egg beater and there is no agglomeration.
Add two tablespoons of wine to brew rice, two tablespoons of wine to brew water, and 1 to 2 grams of yeast.
Put 30 grams of sugar in the protein and use an electric egg beater to send it to the wet foam. As shown.
Mix the good protein into the rice paste. It is recommended to use a cross-stitching method.
Pour into the grinding tool and sprinkle with osmanthus. Place in the warm place for 2 hours of fermentation.
Steaming. Heat for 15 to 20 minutes.
1. When adding protein, be careful not to over-mix, which will lead to defoaming. 2. Different brands of sticky rice flour, different water absorption. The amount of water can be increased or decreased according to the actual situation, the rice paste should not be too thin, too much moisture will be too wet and too sticky.