Rice-hairs
By VicentaLakin
Last night, there was a big snowstorm, a white world. Rice paste is a sweet memory of childhood, and it's also winter, when a master walks down the street and picks up the burden and sells a piece of white and soft, hot, haircake. Dad likes to eat it, he's gonna stop buying a few pieces... and he's had a bad stomach and he doesn't eat noodles for years. Hubbard's pastries are made of rice powder, and now all of them in the supermarkets are made of northern flour paste, which never tastes like rice paste, sweetness, and snore. The rice paste is similar to Sichuan's baking cake, Guangdong's white cake is done by many great gods on the Internet. Naho's pastries can't be done once. They've been dried up before
Recipe Recommendations
- sticky rice flour appropriate amount
- yeast appropriate amount
- sugar appropriate amount
- flour appropriate amount
- sweetening
- steamed
- ten minutes
- simple
Steps for Rice-hairs
1
Sweet rice cream
2
First, get the rice powder, sugar, yeast and flour
3
And then the rice powder is made of water, and it's mixed in two
4
Take one of them and put a little fire on the pan until it's bright and dense, and the paste can't stay out of the pot
5
Here's the thing: mix the ripe rice into the raw rice that was left, then put it into flour and sugar, mix it up, cool it, put it on yeasts, mix it up, and you can put some more bubbles and powder on it
6
I fermented it in the warm. I fermented it in a microwave
7
When it's ready, go to a thinner plate and brush the oil, spread the sesame, cover the film, put two holes in it, and then prepare for steam
8
Cold water heats up to 15-20 minutes, turns the fire for a minute
9
Don't rush it out after the fire's down. It'll take three minutes before it collapses
10
After a little cold, the hairloaf is easily disillusioned
11
The steamed rice cakes have fine air holes, they're delicious, and if you want to be sour, you might want to ferment it, eat it up, taste it up, smell it upRice-hairs Make Tips
① Flour and baking powder provide structure; flour is essential and should be about one-quarter of the rice flour, though you can add a little more as needed.
② The consistency of the rice batter is crucial; if it's too thin, it won't steam properly, so be careful not to end up with a mushy mess~
③ Ferment until the batter doubles in size. Over-proofing will make it sour, while under-proofing will prevent it from rising during steaming.
④ It is recommended to cover the plate with plastic wrap before steaming to prevent steam droplets from falling in and prematurely cooking the rice flour into a paste.
⑤ Finally, let it rest for a few minutes after steaming; otherwise, the sudden change in pressure when uncovering will cause the cake to collapse, just like with steamed buns or mantou~