Illustration of The Steps and Methods of Making Miscellaneous Grain Rice Cakes with Fermented Baking Powder

Name: Illustration of The Steps and Methods of Making Miscellaneous Grain Rice Cakes with Fermented Baking Powder
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 150g Miscellaneous Noodles; 120g Sugar; 20g Fermented baking powder; 10g yeast; 5g Edible alkali

by Sun Qianqian fTHk4

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

With the improvement of living standards, people began to pay attention to the use of miscellaneous grains, and making miscellaneous grains into rice cakes is one of the best ways to eat miscellaneous grains. Fermented baking powder can synergize with yeast to produce gas at a uniform rate, which is very suitable for the production of miscellaneous cereals, which can make the rice cakes fluffy and taste better. "

Ingredients

Illustration of The Steps and Methods of Making Miscellaneous Grain Rice Cakes with Fermented Baking Powder

1. Weighing Weigh the raw materials such as flour, miscellaneous grains noodles, fermented baking powder, white sugar, etc. according to the formula.

Illustration of The Steps and Methods of Making Miscellaneous Grain Rice Cakes with Fermented Baking Powder recipe

2. Weigh the fermentation baking powder.

3. Mix all kinds of dry powders to mix flour, miscellaneous grains noodles, fermented baking powder and white sugar evenly.

4. Yeast activation Many people are accustomed to adding dry yeast directly to flour, so that the effect of yeast cannot be fully exerted. It is best to activate the yeast with water first.

5. Add yeast and pour the activated yeast into the mixed flour.

6. Add water, soda and water, stir to form a slightly runny batter, cover with plastic wrap and ferment for 1-2 hours (the volume is about twice the original, and there are obvious bubbles on the surface). Dissolve the weighed baking soda (or alkaline noodles) in a tablespoon of water, pour it into the batter, and stir well.

7. Pour the mixed batter into the mould covered with greased paper.

8. Cover the lid for the second fermentation, and then ferment for 1 hour to double the volume.

9. To steam, sprinkle raisins (or dried red dates, etc.) on the surface of the batter, steam it in a basket on boiling water, and steam for 35 minutes on high heat. Note: According to personal taste, it is not necessary to add raisins or dried red dates.