Water tower cake, wine-stuffed rice cake, super detailed method

Cooking Instructions

1. Make sweet sake 3 days in advance.
   For the specific method, please refer to my previous osmanthus glutinous rice wine, just don't put osmanthus, don't filter and squeeze the juice after it's done, the wine residue here is used with the juice, and the other practices are exactly the same.

   

2. When the sake is ready, you can make the old pulp.
   The old pulp needs to be made 1~2 days in advance. Mix 25 grams of rice flour with water, 12 grams of wine juice and 13 grams of water, then cover and let it ferment in a warm place for a day, so that the rice milk will rise to the highest point and will not rise or fall. At this time, it can also be used to make rice cakes, but the activity is not strong and the fermentation rate is relatively slow, so I fed it once first.

   

3. The method of feeding the old pulp: add the same weight of new pulp as the old pulp (here mix well with 25 grams of sticky rice flour and about 25 grams of water, and feed it with freshly ground rice milk when making rice cakes in the future), stir well and ferment in a warm place, when the rice milk rises and then falls, it can be used.
   The old pulp that has been renewed once can obviously feel much more vigorous. Originally, the old pulp should also be made with freshly ground rice milk, but we make it at home, and too little rice is not easy to grind, so I use sticky rice flour here instead, and the taste will be slightly different, but it is acceptable.
   The commercial volume is large, and the first old pulp is also refined

   

4. After making the old pulp, add the same amount of freshly ground new rice milk as the old pulp every time you make rice cakes in the future, so that after raising it several times, the yeast in the old pulp will be very active. If the old pulp is not in a hurry to be used and stored in the refrigerator, it should be fed every three days at most (⚠️ after many tests, it was found that if it is only the old pulp, it can be fed once a week.) However, if you make rice cakes, you should feed the old pulp that has not been fed for more than 3 days, and the rice milk that is not freshly ground can be mixed with sticky rice flour or japonica rice flour with the same amount of water).
   This is the old pulp that I have been fed more than ten times, and it is very vigorous. I forgot to put it in the refrigerator that day, and it only took a few hours for it to swell up and open the lid that was inflated.

   

5. Rice cake is made in earnest.
   The pearl rice is washed several times, then soaked in water overnight (in summer, when the temperature is high, it should be refrigerated to avoid spoilage), and soaked until it can be twisted by hand

   

6. After soaking the rice, wash it twice, then add about 910 grams of rice and water together (set aside 30 grams of water for the first time, and add it slowly as appropriate), put it in a blender, and then put in sake brewing (dregs and juice together), and whip it together to form a delicate rice milk.
   If you can't beat it carefully, you can hit it twice more.
   After beating the rice milk, twist it by hand and check it, and there can be no coarse particles.
   
   (⚠️ Remember to set aside a little bit of beaten rice milk for feeding the old milk)

   

7. Freshly beaten rice milk

   

8. Mix the old pulp well, then take 50 grams and put it into the new rice milk, and mix well

   

9. Scrape the rice milk on the edge of the basin with a spatula and place it in a warm place to allow the rice milk to rise to twice the height and large bubbles begin to appear on the surface.
   At the moment the temperature here is about 28 degrees Celsius, and it takes about five hours to sit on the balcony with the sun on.
   Please refer to the state of the rice milk for details.

   

10. Add sugar to the cooked rice milk and stir well until the sugar melts.

    

11. The rice milk on the edge of the pot is scraped clean with a spatula, and then placed in a warm place for a second fermentation until it is twice as high. I usually take 1~2 hours.

    

12. Add baking soda to the rice milk and stir thoroughly.
    At this time, you can add fruit and vegetable powder as needed and mix well to make different flavors

    

13. I added purple sweet potato powder here, and mango powder and pumpkin powder to the other serving

    

14. Add baking soda and stir well to the state of the rice milk.
    After two fermentations, the rice milk will thicken, scoop up the rice milk and draw a pattern into the pot, and the pattern should be clearly maintained for a period of time. If the rice milk melts into the pot quickly, it is too thin

    

15. Scrape the edge of the pot with a spatula and ferment the rice milk for the third time.
    The rice milk is fermented again in a warm place to about 1.5 times the height, and it takes about 20~30 minutes here.
    ⚠️ Note that the rice milk that has been made this time should not be stirred again, and poured directly into the mold or plate and steamed in the pot.
    Note here that the last fermented rice milk should be light and creamy. If there are a lot of big bubbles in it, it's overblown. In case it gets too much, you can stir the rice milk again and ferment it again to the correct state.

    

16. The mold is oiled, and the mold can be bought with silicone doughnut rice cake molds, or you can use wide plates with flat bottoms, all of which must be oiled.
    The dried fruit for the doughnut garnish should be placed in the mold first

    

17. The rice milk is packed into a piping bag and then squeezed into a mold. Heat until steaming, then turn to medium heat, steam the doughnut mold for 20 minutes, turn off the heat and wait for 3 minutes to open the lid and take it out, let it cool and remove the mold.

    

18. The surface of the flat plate can be sprinkled with different decorative ingredients, then put it in the steamer, burn it on high heat until steaming, then turn to medium heat, steam for about 25 minutes, then turn off the heat, simmer for 3 minutes, open the lid and take it out, let it cool and then demold and cut into pieces.
    It will be sticky when it is just out of the pot, so be careful to wait until it cools before cutting
    the rice cake to be delicious, and it will have a Q bomb taste when it is cold

    

19. Osmanthus flavored

    

20. Very soft and waxy Q bomb

    

21. Fruity and fruity

    

22. Sectional tissue, with large pores, soft

    

23. Donut-shaped

    

24. Donuts are preferred by little ones