I'm making cakes

1

The rice is washed clean, immersed for a minimum of three to four hours, and immersed in full。

2

Put immersed rice and water in the bread-crumbs. The amount of water is just as good as that。

3

Select the pastry function。

4

Steamed rice, 45 minutes left。

5

The time countdown begins to be 45 minutes of mixing, to the point where some of the rice paste can be pulled out of thin layers with a razor。

6

Then you can add salad oil and keep mixing。

7

The mix is smooth and smooth。

8

Put a little oil on it, put on the rags, put on gloves and pull them up a few times。

9

It's like a map, and then we'll sort out the rice pack, which means we'll get the slice ready。

10

The finished chart。

11

The finished chart。

It can be fitted with moulds and frozen in the fridge to the point where it can be sliced up to the point of two years of sugar, sugar and sugar, which can taste as much as you like, sweet and salty as it pleases. 3. If the bread machine does not have the function of pastry, it can evaporate the rice, and then mix the steamed rice in the condition of adult paste with the function of a baker, it cannot be less watered and small grains of rice in the cake will not be cooked. The slices are sticky, the hand and the plate are oiled, and they're not sticky