Cantonese white sugar cake, with simple ingredients and a mellow taste, is refreshing and non sticky, and has a unique aroma.
2024-04-21 21:09:55 1102
Today, this snack is a Cantonese tea Dim sum. Under the influence of yeast, white sugar and sticky Rice noodles will produce a unique flavor. The taste is mellow and refreshing. It is a classic cake.
Details of ingredients
Technique
Steps to make Cantonese white sugar cake, with simple ingredients and a mellow taste, is refreshing and non sticky, and has a unique aroma.
- 1. First, add 100 grams of white sugar and 350 grams of hot water, mix well, and let the white sugar completely melt.
- 2. When the water temperature drops below 60 ℃, add 200g sticky Rice noodles.
- 3. Stir evenly until there are no particles.
- 4. Separate the Rice noodles water from a pot of boiling water, and keep stirring until it is slightly thick. Lift the egg beater and drop it in a filiform form before leaving the fire. Don't boil it too thick. Just stir it with a little resistance.
- 5. When it cools down later, it will become thicker. Just put your fingers in the rice paste and it will hang a thin layer.
- 6. When it cools down later, it will become thicker. Just put your fingers in the rice paste and it will hang a thin layer.
- 7. Pour into a bowl, cover with cling film, and ferment for 1-2 hours until there are dense small bubbles. Prolonged fermentation will make the taste more mellow and refreshing.
- 8. Prepare a mold and brush it with a layer of corn oil for later use.
- 9. Add 5 grams of corn oil to the fermented rice paste and stir evenly.
- 10. Pour the rice paste into the mold.
- 11. Cover and let stand for 20 minutes.
- After the rice paste is left to stand, it will produce a layer of small bubbles. Put cold water on the pot and steam for 15 minutes after the water boils.
- 13. Remove and cool before demolding.
- 14. Cantonese style white sugar cake, complete O (æ _ æ) O
- 15. The material is simple, the taste is mellow and fragrant, refreshing and not sticky to the teeth.