Rice cake
Weight ratio of water to rice: from 1:1 to 0.9, then decrease by 0.8, 0.75 gradually to 0.65 in the formula. Personally, I think that the taste is the best at this time. The more water, the wetter the rice cake, the larger the sticky honeycomb. The taste is soft and elastic when the proportion is just right. You can cut small pieces and eat them with chopsticks or hold large pieces of food! Ha ha ha.
Step 1 . 300g ordinary rice is beaten into rice flour by the grinding cup of the cooking machine in several times, and then the large particles are screened out through the filter screen. The large particles screened out are collected and continue to be ground. The finer the rice flour, the better the taste.
Step 2 . Pour the weighed yeast and water into the bowl and stir well, then add a spoonful of sugar to help ferment. The sweetness of Fagao comes from nuts, such as dates, raisins or Hawthorn Seeds. It is better to eat less sugar.
Step 3 . Mix the rice noodles with yeast water, cover it with high-temperature fresh-keeping film, and ferment in a wet and warm place, such as setting the oven at 35 degrees or boiling with steamer water.
Step 4 . When there are small bubbles on the rice paste, pour the paste into the greased pizza plate or burning bowl for convenient steaming. Sprinkle the paste with dried fruits such as raisins and Hawthorn Seeds, and cover the pizza plate with high-temperature fresh-keeping film for the second fermentation. Steam for 20 minutes and then stew for 5 minutes. Do not remove the plastic wrap when steaming, so as to avoid steam falling on the surface of rice cake. Of course, you can also cover it with a plate.
Step 5 . After cooling out of the pot, cut it into pieces and eat it. Seal and refrigerate the excess, and then microwave it when eating.
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