An autumn chrysanthemum represents a longing. A bouquet of cocoons, filled with peace. Here to wish you all a happy and healthy Chongyang Festival.
By Eva Xiaojia 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Rice 300g
Milk 200g
Parsaccharide 40g
Fresh yeast 3g
Dried osmanthus flowers in a small amount
Crushed and dried dates in a small amount
<h2>Practice steps</h2>
1: Wash the rice and soak it in water for more than 2 hours (or refrigerate overnight).
2: Drain the soaked rice and put it into the wall breaker, add milk and fine sugar, and beat into rice milk.
3: Pour about one-third of the rice milk into the milk pot and heat it slightly until it is slightly thicker.
4. Pour the heated rice syrup into the remaining unheated rice syrup and stir well.
5: Boil the fresh yeast with a small amount of water, add it to the rice milk, and stir well.
6, after mixing the rice milk is very delicate state, basically no large bubbles.
7, Kashi new product fermentation box, add water to the water tray, set 30 degrees in advance to preheat well, put the bowl containing rice milk into the net rack (the bowl is relatively high, 2 layers of fermentation plate to remove a layer of net rack, very convenient), fermentation for 1 hour to about 2 times the size.
8: Take 12 cupcake molds, brush a thin layer of oil to prevent sticking, and set aside.
9. Stir the fermented rice milk again, remove the large bubbles, and the rice milk becomes a delicate state.
10: Mix the rice milk into a framed bag.
11. Squeeze the rice milk into the mold with a mounted flower bag, about 6 minutes full.
12. Put the mold into the new product fermentation box, set the temperature to 32 degrees, and continue to ferment for 30 minutes to about 9 minutes full.
13: Put a small amount of dried osmanthus and dried dates on the surface of the fermented rice milk.
14, steam oven, water tank plus water, mold placed on the baking net, choose the steaming mode of high temperature steaming function, steaming restrictions for 15 minutes, steaming can be placed for 5 minutes and then baked.
<h2>Tips</h2>
Tips: 1, with the wall breaker can be the rice milk stirred more delicately, if it is mixed with a conventional blender, the time to soak the rice must be enough, soaked to the state that can be easily crushed by hand. 2, the beaten part of the rice milk heated and then mixed into the rice milk, can make the steamed rice cake more soft, pay attention not to heat too high temperature, rice milk will solidify. 3, rice milk fermentation to master the time, the time is too short, the fermentation is not sufficient, the time is too long, the fermented rice milk will have a sour taste, will affect the taste of the finished product. 4, steamed rice cake can be used silicone mold or other non-stick cup, rice milk poured into the mold or cup, do not have to be full, because fermentation and steaming again will expand. 6, compared to the traditional Chongyang cake made of glutinous rice flour, this Chongyang rice cake is only made of rice, it tastes soft and easier to digest; there is a hint of osmanthus fragrance, but also with a rich milk fragrance, the surface of the dried fruit can be added according to preferences, red dates, raisins, cranberries are very good, Chongyang Festival to the elders to eat, will like!
<h2>Nutritional benefits of rice</h2>
Rice can provide rich B vitamins; rice has the effect of tonifying qi, strengthening the spleen and nourishing the stomach, improving the spirit and strengthening the spirit, and the five internal organs, passing through the blood veins, hearing the ears and eyes, stopping annoyance, quenching thirst, and stopping diarrhea; rice porridge has the effect of tonifying the spleen, stomach and clearing the lungs.
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