大米加牛奶这样打成浆 做 脆脆煎米糕 Crispy Rice Pan Cake Made From Rice

反复验证的配比， 这款用大米磨制而成的细腻米浆，经过发酵而成浓郁的米浆， 再煎成金黄色的米糕，外酥内软，香气四溢。 无论是作为早餐的美好开端，还是下午茶的小享受，这款煎米糕都是一款醇厚的天然美食。

煎米糕
- 220g 大米
- 30g 糯米
- 30g 白砂糖
- 150g 牛奶
- 3g 即发干酵母
- 30~35g 中筋面粉

* 可以做8个9cm 直径大的米糕

小贴士：
* 米浆要打的细腻，有破壁机的最佳
*面粉的加入量要合适，基本在我给的范围内都没有问题
*米浆发酵后排气要充分， 这样米糕组织才会均一。
*煎制米糕全程小火煎比较稳妥。

其它米糕类好吃的：
原味蒸米糕：https://youtu.be/pjOCiQjBOHk
开花米糕：https://youtu.be/iZhGye33A2s
松糕：https://youtu.be/w7UUkCoXxVg

Well practiced recipe, begins with a smooth rice milk made from soaked rice. Through a natural fermentation process and skilled sautéing, yielding a golden-brown rice cake that's crispy on the outside, tender within, and filled with a fragrant aroma.

Whether relished as a breakfast for the day or savored as a delightful afternoon treat, this pan-fried rice cake embodies a rich, all-natural culinary experience.

Pan-Fried Rice Cake
- 220g of rice
- 30g of glutinous rice
- 30g of granulated sugar
- 150g of milk
- 3g of instant dry yeast
- 30~35g of all-purpose flour

* Yields 8 rice cakes with a diameter of 9cm each.

Pro Tips:
* Ensure a smooth rice slurry, a high-powered blender is recommended.
* The amount of flour added should be appropriate; within the range provided, there shouldn't be any issues.
* Allow complete degassing after fermenting the rice slurry to ensure uniform rice cake texture.
* Pan fry the rice cake at a low heat is recommended.