桂花米糕 | 如何做出蓬松柔软又Q弹的桂花米糕？按这个比例做，比外面卖的桂花米糕还好吃！

孩子特别喜欢吃的米糕，自己在家就能做，还能和小孩一起做！这个比例甜度适中，非常适合全家人一起享用~桂花米糕有淡淡的米酒香（没有酒，是发酵味），还有桂花的香气，一口软糯香甜，真的巨巨巨巨好吃！

【食材】
粘米粉 150g
普通面粉 20g
酵母粉 2g
白糖 50g
温水 180ml

所有食材混合搅拌均匀，室温静置发酵至2倍大，可以用刻度尺确认是否有2倍高，这是松软关键哦~然后搅拌排气，恢复至面糊糊状态，分装到杯子蛋糕模具中，8分满就可以了，第二次静置发酵约半小时。最后水滚开了以后上锅蒸30分钟，大功告成！

趁热吃非常好吃，放凉了以后依然Q弹~吃不完可以放冰箱冷藏保存，下次要吃之前重新再蒸热一下就可以了哦~

The rice cakes that children especially like to eat can be made by yourself at home, and you can even make them with your children! This proportion of sweetness is moderate, which is very suitable for the whole family to enjoy together~ Osmanthus rice cake has a faint aroma of rice wine (no wine, just fermentation flavor), as well as the aroma of osmanthus. It is soft, glutinous and sweet in one bite. It is really huge and delicious!

【Ingredients】
Rice flour 150g
plain flour 20g
Yeast powder 2g
Sugar 50g
Warm water 180ml

Mix all the ingredients evenly, let it stand at room temperature and ferment until it doubles in size. You can use a scale to confirm whether it is twice as high. This is the key to softness. Then stir to exhaust, return to the batter state, and put it into cup cake molds. , 80% full is enough, let it ferment for about half an hour for the second time. Finally, when the water boils, put it in the pot and steam it for 30 minutes, and you're done!

It's very delicious when eaten while it's hot. It's still chewy after it's cooled down. If you can't finish it, you can store it in the refrigerator and re-steam it before eating next time.

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