The rice cake is fluffy and soft, with the sweetness of red dates, delicate and fresh and easy to digest.
In these three days, it is hot and humid, and people will sweat without moving. But northerners still like to eat some pasta, but steamed steamed buns, flower rolls, and buns are too complicated, and it is too hard to sweat in the kitchen. So I remembered that the evaporated cake does not need to knead the dough, and does not use secondary fermentation to save time; it is simpler and better to operate than other pasta. It is understood that this rice noodle also has the effect of entering the spleen, stomach and lung meridians, which has the effect of tonifying qi, nourishing the yin and moisturizing the lungs, strengthening the spleen and stomach, and eliminating irritability and thirst.
Let's eat some rice cakes without fire, adults and children like it. This time, only 2 grams of sugar were added to the rice cake, and the purpose was to promote fermentation. The hair cake itself is not sweet, and while I decorate it with red dates, I let children who like to eat sweet can also eat the sweetness of dates.
Coarse grains are made finely, and cornmeal cakes have been steamed many times, and compared with rice cakes, the taste is different. Cornmeal is relatively speaking, it will feel rougher to eat, while rice cake has a more delicate taste. The ingredients of the cake are different, and the methods are also different. In the past, I used to make rice cakes in paper cups, and the ingredients were stirred into a batter and poured directly into the cup; this time, I wanted to use a container to steam a round Daihatsu cake, so I changed the batter to a soft dough. The effect is still good, the internal tissue is even and soft, the taste is good and not sticky, fresh and natural.
Main ingredients:
200 grams of rice flour, 100 grams of ordinary flour, 3 grams of yeast powder, 220 ml of milk, 2 grams of baking soda, 2 grams of sugar, and an appropriate amount of dates
Production process:
1. First pour 200 grams of rice flour into the basin, pour 100 grams of ordinary flour, 2 grams of sugar, 2 grams of baking soda, and stir well with rice flour;
2: Stir the yeast powder with 10 ml of milk and stir while pouring into the flour.
3: Pour a small amount of milk into the flour several times until there is no dry powder, and stir well into a wet and soft shape. Cover with plastic wrap and wake up to 2 times larger.
4: Wash the dates in advance and soak them in water before the noodles, and cut them into pieces with a knife for later.
5: Serve the dough to 2 times larger. Take a container and brush it with a thin layer of oil to facilitate mold release.
6: Remove the dough with a silicone spatula, put it in a brushed container and smooth it out.
7: Sprinkle the red dates on top and press with a spatula to make them stick firmly.
8: Place in a steamer with cool water, cover the pot and steam over medium heat for 25 minutes. Time after opening.
9: Turn off the heat and simmer for 2 minutes to remove and demould. Cut into chunks for easy consumption according to your desired shape (prismatic or rectangular). I cut it at random, three knives horizontally, three knives vertically, and I lived in unison. The finished picture is shown in the photo below.
10, I chose a few pieces in the middle to take a photo, or good.
11, today's breakfast is the use of rice cake as a staple food, fluffy and soft, with the sweetness of red dates, than cornmeal cake, delicate and good taste.
Friendly Reminder:
1. You can change the crushed dates to cranberries or raisins.
2, the dough should be as soft as possible, and the first shot should be in place.
3. The ratio of rice flour to flour is 2:1.
4, after the rice cake comes out of the pot, do not rush to remove the mold, wait until it is cool before taking off.