Rice is soaked for 2-3 hours in advance, drained
(Yeast + 5g sugar, soaked in warm water) Use a cooking machine to add 125ml of water, beat into a paste
It is best to use a sieve to pass the paste. There may be some small particles to filter.
Take a small bowl, put about 50ml of rice paste, steam in the pot (after steaming, put it in steam for about 1 minute) so that it won't be hard.
In the process of steaming, take a small container and pour the raw rice paste into half. Then scrape the steamed rice paste into one of the raw rice paste and mix well. (You need some patience and mix it to no. Granules) the other half of the rice paste is ready for use
I used a spoon to press it and mix it up.
Pour in the yeast solution and mix well
Cover with plastic wrap, put in the oven, ferment function 35 degrees, while putting the bowl of hot water, ferment for about 1 hour
There will be a lot of bubbles in the fermentation.
Pour the fermented rice paste into the other half of the rice paste and mix well, then continue to ferment for about 40 minutes. After the fermentation, the original amount will be doubled.
The mold is brushed with a layer of edible oil to facilitate demolding
Steam on the pot for 15 minutes, cover it with tin foil or other things when steaming, avoiding water.
Soft and soft, very delicious, the taste of childhood is coming again.