A wide white loaf
By VicentaLakin
Today, this snack is a wide-breathed tea snack, and sugar and sticky rice powder, with yeasts acting, produce a unique scent, a taste of saliva, and a more classic pastry。
Recipe Recommendations
- sticky rice flour 200 grams
- white granulated sugar 100 grams
- hot water 350 grams
- yeast 3 grams
- corn oil 5 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for A wide white loaf
1
First, 100 grams of white sugar, 350 grams of hot water, evenly mixed, so that white sugar can be completely melted。
2
When water temperatures fall below 60°C, 200 grams of sticky rice powder is added。
3
Smuggle even to no particles。
4
It's a little bit of resistance when it's done。
5
It'll get thicker when it's cold. Put your fingers in a thin layer。
6
It'll get thicker when it's cold. Put your fingers in a thin layer。
7
Into the basin, covering the film, fermenting for one or two hours, with dense little bubbles, long fermentation makes the taste more fragrance and a better mouth。
8
Prepare a mold and brush the corn oil。
9
The fermented rice paste adds 5 grams of corn oil and is evenly mixed。
10
Put the rice in the mold。
11
Cover the lid, 20 minutes。
12
A small bubble is created when the rice is still, cold water boilers are produced, and the water evaporates for 15 minutes。
13
Take out the cooler and take off。
14
A WIDE WHITE LOAF, COMPLETE O
15
It's simple, it's delicious, it doesn't stick。A wide white loaf Make Tips
1. High sugar-resistant yeast due to high sugar volumes. 2. Food is usually now available, if it is not available, and the bag is sealed and cooled, then steamed and cooled the next day。