Water tower cake is a traditional food in Ningbo. How to make it?

Pulverizer, steamer, electronic scale, stainless steel barrel (plastic is also acceptable), fermentation box (without air conditioning), packaging box (sold on a treasure). 1. I choose northeast long-grain fragrant rice and northeast rice fragrant or pearl rice. The higher the transparency of this rice, the better. Rice should not be bald. It tastes soft and elastic, and tastes sweet and rich. The most unique thing is that it mixes a little charming wine fragrance, rice fragrance and slightly sour taste.

Fermentation is the most important? I put the batter in water at about 40 degrees, fermented it for three times, each time for 30 minutes, and stirred it once, but the last time I didn't stir it. Should I pour it into the mold? I don't have a mold at home, so just pour it into the basin? Remember to apply oil to soften gluten. Because it is made of fermented grains and rice, it smells fragrant, slightly sweet and full of fragrance. It is a delicious food for all ages and is deeply loved by everyone. Water tower cakes can be made into different flavors, all of which are delicious. Although the raw materials of water tower cake are very simple, there are not many people making water tower cake in Ningbo now. Cooking water tower cakes pays great attention to temperature, so it can't be done when it is cold, so it is usually done from the end of May to the end of September every year, and the hot year will not exceed the middle of 10 at the latest.

White sugar, fermented paste and yeast water are all put into rice flour, and 150g water is gradually added, and stirred into rice paste while adding. When the temperature is 40-50 degrees, cover the container with a towel and stir it once every 30 minutes and three times, and the volume will increase to more than 2 times. A large number of pores indicate the completion of fermentation. Don't stir after the last time. When the temperature is 40-50 degrees, cover the container with a towel and stir it once every 30 minutes and three times, and the volume will increase to more than 2 times. A large number of pores indicate the completion of fermentation. Don't stir after the last time.

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This kind of pastry snack originated in Ningbo, but behind its seemingly simple taste, it contains extremely complicated production technology and can only be made by hand. It can be said that I was lucky enough to eat the old Ningbo water tower cake made by my grandmother, which is one of my childhood memories. Guizhou bubble? Of course, there are Jingchu-style hair cakes in Hubei, a land of plenty, and rice cakes in Xiantao, Jingzhou, Huanggang, Wuhan.