Cranberry Rice Cake
1.
Prepare the ingredients;
2.
Pour the rice into the mixing cup of the wall breaker, and cover the cup lid and the feeding port lid;
3.
Turn on the power and select the shaved ice function to start whipping;
4.
The variable speed knob gradually turns to 10 during the whipping process;
5.
The wall breaking machine is whipping, look, it breaks instantly;
6.
After a shaved ice process is over, the rice is basically broken into small particles. At this time, select the manual mode, press the pulse switch, and continue to beat until the rice is completely turned into rice noodles;
7.
Pour out and sieve
8.
Pour dry yeast powder into milk and stir evenly;
9.
Pour into the rice noodles, add sugar, and start stirring;
10.
After stirring evenly, as shown in the figure;
11.
Pour into a silicone mold, sprinkle an appropriate amount of cooked black sesame on the surface, and put a dried cranberry in the middle;
12.
Put it in the oven and select the fermentation function for fermentation;
13.
Ferment to double the size, put it in a steamer and steam for 20 minutes, then turn off the heat and simmer for 3-5 minutes;
14.
The finished product, a scent of rice comes out, the fragrant and delicious taste can be seen!
Tips:
1. I use a silicone mold, which is easy to demold. If it is another mold, apply a layer of oil on the inner wall and bottom, and then pour the rice paste, otherwise it will not be easy to demold after steaming;
2. If it is for a young baby, it is not necessary to put sugar, the milk is replaced with formula milk, sesame and dried cranberry, depending on the child’s acceptance.
3. After the rice has been whipped and sieved, the extra grains will continue to be put into the wall breaker to be powdered, and the operation will be repeated several times.
