A wide white loaf
By VicentaLakin
Guangdong white sugar cakes were first created in Guangdong, Guangdong, and are now traditional specialty pastries in Guangdong, Hong Kong and elsewhere. It's sweet, it's soft, it looks simple, it's complicated: It grinds rice and ferments it with rice cakes and fertilizes it with white sugar。
Recipe Recommendations
- sticky rice flour 230g
- water 160ml
- white sugar 40g
- Angel yeast 3g
- sweetening
- steamed
- an hour
- simple
Steps for A wide white loaf
1
It's good to have platinum powder, too。
2
230 grams of sticky rice powder with 160 ml of hot water。
3
Add 40 grams of sugar, and if you like sweeter, you can add more sugar。
4
Add 3 grams of Angie yeast。
5
When the bandages were evenly mixed, the water covered the fermentation for an hour。
6
As the figure shows, a lot of bubbles are fermented。
7
A little bit of oil on the plate and three spoons of rice into the plate。
8
We'll be out in about 10 minutes. The thicker is gonna take a long time。
9
When they're fertilized, they cut out the cold, and they have their own cinnamon juice on their own, which they don't buy。
10
And make some small glasses。
11
Guangdong's white cake is ready。