Rice cuisine cake
By VicentaLakin
In the summer, rice will stop cooking, make cakes, sweet and soft, and eat.
Recipe Recommendations
- rice 200g
- Osmanthus wine 200g
- white granulated sugar 20g
- yeast 4g
- dried Osmanthus appropriate amount
- sweet fragrance
- steamed
- an hour
- ordinary
Steps for Rice cuisine cake
1
prepare 200 g of rice for an early night of water bathing。
2
when the noodles are made, wash them twice with fresh water, do not use hand-stamps, wash them and then dry the water, and then add 200 g of gravy wine, which can be evened with chopsticks。
3
The blended rice and wine brewers are placed in the mixer, they are grinded into paste and then added white sugar and dry yeast, which are then evened with chopsticks。
4
When the rice is mixed, it is covered and the face is twice as big, and the weather man is about 40 minutes away。
5
When the rice is ready, the air in the rice is pumped out with chopsticks, so that normal rice cuisine is more subtle。
6
Prepare a round mold, or a deeper bowl, with tin paper on it, and then pour the face into the tin paper, and then put it in the steam pan, with a lid on the pan for about 10 minutes, and then spread some dry cinnamon on the surface of the rice paste, without which some raisins can be put in, then fire and steam for 30 minutes. When it is steamed, it is put in a disc that prevents the rice from pouring into water and affecting its formation。
7
When the rice cinnamon cake is evaporated, it's a little cold, and then it's cut into small pieces, and it's a little oily when it's cut, otherwise the rice cinnamon cakes are sticky and uncut。
8
It's finished