White rice cake

After the rice was washed, the water was immersed overnight. The weight of the slurry and water is 1:1.5, and it is important to be careful that the water remains on the rice after washing, so that the water added subsequently reduces the weight of the remaining water. That's 500 grams of guaranteed rice plus water。

The well-boiled rice, together with its water and sugar, was put into the King's Wallbreaker. With a fruit and vegetable juice program, it's made of fine wheat。

I've got some rice in the bowl. The insulation heats and mixes until the temperature of the millet rises and starts to become dense and semi-pretty. Insulated water heating allows for more even heating of rice. If the rice is poured directly into the pot to heat the small fire, it is easy to form hard blocks because of varying temperatures. The heating process has to be patient, and it continues to mix until the wheat becomes dense. It can also heat up with microwaves. Be careful to heat a little bit, to observe and mix from time to time, and to avoid single-time overheating that would lead to a lump of rice。

Heated to the rice plasma is clearly thicker (the thicker state of the mill is clear and easily felt) and the blades are slow to drop. That's when you get half-cooked rice. It cools down to heat. We need semi-slurry to follow the fermentation process. The first is that the wheat, with a certain density, is more fully fermented and taller; the second is that the starch in the wheat, after half-crystal, is paste and does not sink in the fermentation process. Don't overheat the rice. If the temperature is too high, the rice slurry becomes too thick, even hard and thick。

The dry yeast is fully dissolved in 20 grams of water and becomes yeast water. Then pour the yeast into the hot rice slurry, and it is fully modulated。

It is fermented in warm places (in the summer, it is fermented directly in the room, in the oven when it's cold, or in a steam pan with hot water). The fermentation takes about two hours until the rice is twice as high (and at this point there is a huge amount of small bubble inside the rice. The timing of fermentation varies depending on the temperature and the activity of the yeast (and if you reduce sugar in the formula, you can ferment more quickly). Please judge on the merits. To avoid over-fermenting, it can cause acid。

the bottom of the fermentation cabinet is covered with sticky paper, and the fermented rice is poured into it (the fermented rice is not mixed, and pours directly). it's about 2 cm thick. it is then placed in the steam pan and then steamed in the fire for about 15 minutes (depending on the size of the steam cage). when it's dry, it's cooled and it tastes better. if there is no steam box, the rice slurry can also be evaporated into other moulds, such as a cake model, a large skin box, a pizza disk, etc., if it is large enough and the bottom is flat enough (care to be oilproof). this white rice cake has to evaporate into thin pieces, not too thick. when the slurry drops into the mold, it is evaporated and does not need to be awakened。

THE RICE CAKE CAN BE CUT INTO SMALL PIECES. QUEENS ARE SOFT