Before, in the baking group, some netizens put forward a problem to me
180 g sticky rice noodles
20G potato flour
A little salt
10g Matcha powder
360 grams of water
12g edible oil
20 grams of water
3G baking powder
8 g yeast
Step 1First, let's review the main ingredients.
Step 2With a low heat, first boil the sugar and Matcha powder in water.
Step 3Then pour in sticky rice flour and cassava flour.
Step 4Keep stirring with the scraper until the bottom of the slurry begins to set, then you can leave the fire.
Step 5On the other side, soak baking powder and yeast in 20 grams of warm water (extra) for 15 minutes
Step 6After mixing, you can start foaming.
Step 7This is the state of success.
Step 8When the room temperature is 35-40 degrees (the feeling of warm hands), you can use the hand held blender to make the slurry smooth.
Step 9Then add the foamed solution to the previously treated slurry.
Step 10Stir to make it mixed evenly
Step 11Cover and ferment for 1.5-2 hours.
Step 12The size of Xingfa powder is about twice of the original size, and many bubbles will be formed at the same time.
Step 13At this time, we add the raw oil and mix it gently.
Step 14This is the state when the mixing is finished.
Step 15Grease the steaming pan (8 inches) beforehand.
Step 16Transfer the slurry to the basin,
Step 17Steam for 20-22 minutes with boiling water.