But you can use a bamboo steamer too, and you are more likely to get a better result with a bamboo steamer. I prefer a stainless steel steamer for hygiene reasons. You can use any kind of steamer as long as it can fit an 8”x2” round cake pan. After all, we are making a steamed cake, and it even says so in the title. I hope you do realize before this step that you need a steamer to complete this recipe. Steamer pot and tips for a successful steamed rice cake From my own experience, when I use active dry yeast if at step 4 I don’t see any foam after 5-10 minutes from the time I mix the yeast with warm water, it is 100% guaranteed that my yeast has already expired and is completely useless.īai tang gao (Chinese steamed rice cake). Same as the case with using instant yeast, your batter should have many air bubbles at the end of the resting period. Then add to the warm batter (not hot! preferably the batter is also 38 Celsius/100 Fahrenheit), and mix. Step 4: mix 20 ml warm water (38 Celsius/100 Fahrenheit) with the active dry yeast and wait until foamy (usually about 5-10 minutes).Step 2: instead of boiling 150 gram sugar with 370 ml water, use only 150 gram water with 350 ml water.But we will need to modify some of our steps above. If all you have in your pantry is active dry yeast, you can use that too. Can I use active dry yeast instead of instant yeast? If you don’t see the air bubbles, your yeast is either dead or expired, and unfortunately, there is no point to continue cooking the cake since it will 100% fail.īai tang gao (Chinese steamed rice cake), just out from the steamer. Immediately turn off the oven heat, and rest the batter for 40 minutes.Īt the end of the resting time, you should see that the batter has many air bubbles, which indicates that the yeast is doing its job and we should be getting the desired cake texture. Cover the mixing bowl with a saran wrap, then rest in the preheated oven. Add the instant yeast to the batter and whisk to mix.Also, you want to preheat the oven to 75 Celsius (170 Fahrenheit) at this point. If you want to be precise like me, you can use a thermometer and it should read 38 Celsius (100 Fahrenheit). Wait for the batter to cool until only warm to touch.Once all the sugar dissolves, pour this to the clumpy rice flour mix from step 1.
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