Rice cake recipe and recipe

The main ingredient of rice cake is rice. We know that rice is one of the most common staple foods for Chinese people. It has very good nutritional effects. The rice cake made from it has a slightly sweet taste and is very soft and glutinous. It has a good effect on regulating the stomach. When making rice cake, it is also necessary to ferment it and use egg whites to beat it. This can ensure that the rice cake is very soft and glutinous and tastes very sweet.

Rice cake recipe and recipe

Ingredients: 1000g rice flour

Accessories: 50g glutinous rice flour, 400g warm water Steps 1. Prepare rice flour 2. Put glutinous rice flour together 3. Stir with warm water 4. When you squeeze it, it can form a ball.

How to ferment rice cake

230 grams of rice powder, 50 grams of boiling water, 80 grams of room temperature water, 3 grams of yeast, 20 grams of white sugar, and appropriate amount of green and red silk for garnish. 1. Grind the rice into powder and sieve it. Take 50 grams of powder and scald it with 50 grams of boiling water to make a boiled seed. Mix it with the remaining rice powder, 80 grams of water, 3 grams of yeast and 20 grams of white sugar to make a fine rice paste without particles. 2. Put it into the inner barrel and ferment it until it is twice as large. Add some green and red silk on the surface. Steam it for 36 minutes, use a bamboo skewer to test it is cooked, and then take it out and it will be fluffy. 3. When the rice cake is fermented, yeast and other fungi reproduce too quickly, causing the starch, sugar, protein and other substances in the rice to be decomposed into substances with extremely small molecular weight under the action of enzymes. 4. If you want to make rice cake with very little or no sour taste, after grinding the rice slurry, leave it at room temperature for only 15 minutes, then put it in a refrigerator at 8°C for 1 and a half hours, and then leave it at room temperature for another 20-30 minutes. 5. The low-temperature fermentation method can not only inhibit the excessive growth of yeast, but also prevent the nutrients in the rice from being consumed excessively, and the fragrance of the rice can still be retained.