White loaf
By VicentaLakin
The white cake, also known as Lun-Chi, is the traditional pastry of the Guangdong Pearl River Delta population. When it began in Ming Dynasty, a trader named Liang, who allegedly lost his hand while steaming the cake, causing the powder to fall, was popular, and everyone thought that the new pastry was smooth, colour-colored white, sweet mouths, bullety teeth and mouths. The eater called it "Landbread" and later called it "Whitebread". Most Hong Kong or tea houses in Guangdong are supplied with white cake, and anyone who has tasted [white cake] will be attracted to the taste of this seemingly ignominy, smooth and sweet pastry。
Recipe Recommendations
- qingshui 150 grams
- white granulated sugar 50 grams
- sticky rice flour 150 grams
- yeast 3 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for White loaf
1
A mixture of white sugar and sticky rice powder。
2
Dissolve the yeast with 150 grams of open water。
3
Pour yeast water into step 1, and mix to the mixture fully integrated into a non-particle state, and then fall into a 7-inch solid bottom mold (any solid bottom mould can be any)。
4
Cover it, put it in the oven, ferment it with yogurt for five hours. A couple of hot drinks in the oven to increase humidity。
5
It's fermented and good rice cake。
6
Cold water enters the pot, steams for 30 minutes after boiling water, and then gills for 5 to 10 minutes after the fire go out, and the buttons are removed。White loaf Make Tips
Fermentation can be carried out in an fermentation basket in an oven, in a baker, or even in yogurt like yogurt。