How to eat tapioca flour and what can you do with tapioca flour?

Preparation of tapioca flour pearls.

Ingredients: tapioca flour, water, black flakes of sugar.

Method: 1. Boil the water and sugar, and quickly pour the tapioca starch.

Stir inside. 2. Knead into a ball, preferably without dry powder.

3. Divide it into small pieces.

4. Cover the other with a bowl to prevent air drying, and then rub it round.

5. When it is done, it can be drunk in homemade milk tea or milk.

Tapioca flour taro balls.

practice. Ingredients: purple sweet potato, tapioca flour, water, sugar.

Method: 1. Clean up the purple potatoes and steam them in a steamer.

2. Add an appropriate amount of sugar.

3. After mixing evenly, add tapioca flour in batches.

4. Purple potatoes have little water, so you can add some water.

5. Knead into a non-sticky dough.

6. Knead into thin strips, then cut and knead into a ball.

7. Put it frozen after finishing work.

8. Take it out when cooking, and use cold water to ensure a smooth taste.

Preparation of crystal purple sweet potato.

Ingredients: tapioca flour, 2 purple sweet potatoes, sugar, honey, boiling water.

Method: 1. Pour the tapioca flour into the basin, add an appropriate amount of sugar, and stir well.

2. Then pour boiling water and stir into a flocculent and knead into a smooth dough.

3. Use plastic wrap.

Cover and let stand for 10 minutes.

4. Crush the purple sweet potato puree at this time.

5. You can use any tool, just puree the purple sweet potato.

6. Add honey and stir well to increase sweetness.

7. If you don't like it too sweet, you don't want to add it.

8. Take out the awakened dough and knead it a few more times.

9. Then put it on the cutting board and roll it out with a rolling pin to a thickness of one centimeter.

10. The thinner the rolling, the better the transparency and the more crystal it looks.

11. Put it on the steamer over high heat, then turn to medium-low heat and steam for 10-15 minutes.

12. Turn off the heat and simmer for 2 minutes before taking it out, and it will be more delicious to refrigerate for about an hour after it cools.

Preparation of sesame mochi buns.

Ingredients: tapioca flour, glutinous rice flour.

Wheat flour, milk powder, milk, olive oil, eggs, black sesame seeds, a pinch of salt.

Method: 1. Pour the milk and egg mixture together and stir well.

2. Add high-gluten wheat flour, milk powder, glutinous rice flour, salt and tapioca flour (tapioca flour is easy to clump, add last), stir well.

3. Add olive oil and black sesame seeds and stir well.

4. Spoon the batter onto a baking sheet lined with oiled paper.

5. Preheat the oven at 200 degrees for 10 minutes, put it in a baking tray, and bake the middle and upper layers for 10 minutes.

Tapioca starch can be used to make many delicacies, such as tapioca cake, tapioca cake, taro balls, tapioca pudding, mille-feuille cake, crystal dumplings, etc., which are both beautiful and delicious.

Crystal steamed dumplings: 1. Ingredients: 120 grams of tapioca starch, 20 grams of corn starch, 40 grams of potato starch, corn oil, boiling water, pork, leeks, green onions, ginger, light soy sauce, Sichuan pepper, salt, sesame oil, oyster sauce, five-spice powder;

2. Soak the peppercorns in water in advance, wash the leeks, soak them in salted water for ten minutes, and the dumplings and leeks that come out of this way are still green, and then dry the water, wash the pork, chop it into meat foam and put it in the basin, wash the green onion and ginger and cut it into minced pieces.

3. Add salt, light soy sauce, oyster sauce, five-spice powder, adjust the filling with pepper water, add it several times, stir in one direction, stir until the meat filling is strong, marinate for ten minutes, cut the dried leeks into small sections, add a little sesame oil and mix it, then add it to the marinated meat filling, stir evenly, and the filling is adjusted.

4. Add 20 grams of corn starch, 120 grams of tapioca starch, 40 grams of potato starch to the basin, then add 2 grams of salt and an appropriate amount of corn oil, stir well, mix with boiling water, stir while pouring, stir into a flocculent, and knead into a smooth dough.

5. Put the dough directly on the board, knead it into long strips, cut it into uniform small agents with a knife, cover the small agents with plastic wrap to prevent dry skin, and roll out the dough into a round dough with a rolling pin, a little thinner, so that it is transparent and beautiful.

6.After rolling, wrap the filling, wrap it into your favorite shape, brush a layer of oil in the steaming tray, and steam it in a pot of boiling water for about 20 minutes, the dumpling skin becomes transparent and cooked, crystal clear, beautiful and delicious.

100 grams of tapioca flour to make a cake, the taste of the special Q bomb, much better than pure flour, and the method is particularly simple, stir and stir, and then steam on the pot on it, as long as a fermentation, do not worry about over-hair, the taste is sour, and with the addition of tapioca flour, the taste is special Q bomb, let's take a look at its practice, if you like it, you may wish to do it together.

Home-style improved version of the hair cake ——

Ingredients: 100 grams of tapioca flour, 230 grams of plain flour, 310 grams of boiling water, 90 grams of brown sugar, 3 grams of yeast powder.

The steps are as follows:

1. Put the prepared brown sugar into a larger basin, pour boiling water, stir with a manual whisk until the brown sugar melts, if there is sediment, it is best to sieve it again, and the finished product will look better.

2. Add tapioca flour while hot, stir well again, add tapioca starch while hot, it can be mixed more easily, and cool to 50 degrees naturally.

3. Add the prepared flour again, stir again until there is no dry powder, at this time the batter is already warm, and then you can add yeast, the yeast can not be added too early, otherwise it is easy to scald the yeast to death, resulting in no hair, and the temperature should not exceed 35

4. Fully stir evenly, you can stir for a while, be sure to dissolve the yeast, the yeast is not dissolved, it will affect the fermentation later, and finally the state of mixing, no dry powder, very smooth and delicate.

5. It is best to cover it with a lid to prevent it from drying and hardening on the surface until it is fermented to double the original size.

6. Now the temperature is 35 degrees, and it will ferment in 20 minutes, and then stir it with chopsticks to discharge the large bubbles in the batter, and mix it to the size when it is not fermented.

7. Prepare another plate, pour some oil, wipe it evenly with a brush to prevent sticking, pour the batter into it, drop it a few times, shake out the big bubbles, and no longer need to ferment.

8. Put cold water into the steamer, cover it with a lid to prevent water vapor from dripping, start the timing from steaming, steam for 25 minutes, poke it with chopsticks, and it will be cooked without adhesions.

9. Take it out and let it cool a little, it is easy to demold, buckle it upside down on the board, cut it into the desired shape, match it with milk and yogurt, and use it to make afternoon tea, or breakfast is very good!

You can make crystal dumplings.

Ingredients: 100g of tapioca starch, 80g of boiling water, 100g of black sesame powder, 50g of white sugar, 60g of lard, 40g of honey.

Appropriate amount of excipients and dried osmanthus.

1. Make the black sesame filling first, and prepare the required ingredients. 100 grams of black sesame powder, 50 grams of white sugar, 60 grams of lard. Approximate ratio 2:1:1.

2. Melt the lard into a liquid.

3. Add sugar and mix well.

4. Pour in black sesame powder and 40g of honey and mix well. Honey is added to add the fragrance, or it can be left out. Stir well and refrigerate for easy shaping.

5. Divide the black sesame seeds that have been refrigerated for about 20 minutes into equal amounts and knead them into small round balls, about 10 grams each.

6. Prepare the ingredients required for crystal dumplings. 100 grams of tapioca starch, 80 grams of water.

7. Put cold water in a pot and boil until the small cannon is rising, then turn off the heat.

8. Pour the boiling water into the tapioca starch in a circular way to avoid the boiling water being concentrated at the fixed point. Stir into tapioca dough with chopsticks in a circular motion.

9. If the cassava dough is sticky, you can add some tapioca starch as hand flour, knead the dough into a smooth dough, cover with plastic wrap and let it stand for 20 minutes.

10. Then if you want to make dumpling skin, knead it into strips and cut it into equal small portions, each weighing slightly more than the filling, about 11 grams.

11. Roll out into a round skin and wrap it in the sesame filling. Note that the skin should be rolled out as thin as possible, so that the cooked rice balls will be more transparent.

12. Roll into rice balls.

13. Wrap them all in turn.

14. After the water in the pot boils, put in the wrapped glutinous rice balls and bring to a boil over high heat.

15. Add some cold water and bring to a boil again, until the glutinous rice balls are completely floating, remove the lid and cook over medium heat for about 8 minutes.

16. At this time, the glutinous rice balls have not become transparent, then turn off the heat and cover the pot and simmer in the pot for about 8 minutes until it is completely transparent.

17. Sprinkle an appropriate amount of osmanthus after it is served.

Ingredients: 100g of potato flour, 100g of wheat cabbage

Method 1Soak the potato flour for two hours.

2.Shiitake mushroom soaking.

3.Cut the wheat cabbage into sections.

4.After the water boils, add the sweet potato flour and shiitake mushrooms and cook for five minutes.

5.Add the carrot slices and shredded tofu.

6.Add the lettuce and braised pork.

Tapioca flour can be made into pastries, can be made into mochi buns, and can also be made into pancakes, steamed dumplings, taro balls and other snacks. Here's how to make ultra-low-calorie delicious bread with tapioca flour.

1.Combine the milk, caster sugar, and corn oil together and stir until the sugar melts.

2.Bring to a simmer and stir with an egg blender while cooking.

3.Slowly pour in the flour, stirring as you pour, until the ingredients in the pan form a paste.

It can be used to make brown sugar pearls, milk mochi, taro balls, etc., which have been very popular recently, but these are all ingredients.

There are many ways to eat tapioca flour, but taro balls are the most delicious. I can't forget it once I eat it.

Tapioca starch can be used to make alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp chips, vermicelli, sauces, and chemical products such as plastic fibers, plastic films, resins, coatings, and adhesives.

Tapioca starch is odorless and suitable for products that require a finely tuned odor, such as food and cosmetics.

Bland: Tapioca starch has no taste and no aftertaste (e.g. corn), so it is more suitable than regular starch for products that require refined flavoring, such as puddings, cakes and stuffings.

Clear paste: The paste formed after tapioca starch is steamed and transparent, which is suitable for coloring with pigments. This property is also important for the sizing of tapioca starch in high-grade papers.

Tapioca flour can be made into tapioca flour steamed cake, the specific method is as follows:

Ingredients: Ingredients: 100g of tapioca flour.

Seasoning: 100g sugar, half a mango.

1. First mix the tapioca flour into a thin paste with cold water, then pour the sugar into boiling water to melt into the sugar water, and then pour the sugar water into the paste while stirring until it is a uniform and grainless paste.

2. I used some small molds and rubbed a layer of oil in the small molds.

3. Pour the paste into a small mold.

4. Put it in a pot and steam it over high heat for 10 minutes.

5. Defurnace after cooling.

6. Add mango decoration around the periphery to complete.

Tapioca flour is bitter cold and can be used for compressing, but not for chilblains.

What is tapioca flour and what can tapioca flour do.

Tapioca starch can be made simple to eat:

The pearls in bubble tea, just use tapioca starch, water, brown sugar, white sugar, brown sugar, boil 40 grams of water and 20 sugars to boil, and then weigh 50 grams of tapioca starch in advance and quickly put it into it, knead it into a ball (you can add water or powder in an appropriate amount) and then knead it into a small round ball, dip a layer of tapioca starch on the surface, and then boil it in the pot, you can pour milk tea or other ways to eat using pearls.

The fresh milk mochi that was super popular on the Internet before can be made with milk, sugar, and tapioca flour. 200 grams of milk, 15 grams of sugar, 20 grams of tapioca starch, pour into a non-stick pan and stir well, then turn on low heat and stir and cook until sticky, add the soybean flour prepared in advance, Oreo crushed, and you can eat. If you don't like this way of eating, you can also put mochi into milk tea, which becomes mochi milk tea, or put mochi into brown sugar water, add small ingredients to become mochi syrup, put in milk, and then put in various small ingredients to become mochi milk.

You can also make mala cake made of tapioca starch, low-gluten flour, milk powder, brown sugar, corn oil, yeast, baking powder, you can search for the specific recipe on the Internet, fluffy and soft and delicious.

You can also make taro balls, purple potatoes, pumpkin, taro, sweet potatoes (only one of them is needed, you can choose) plus tapioca flour and sugar, 300 grams of steamed purple potatoes mashed into a puree plus 50 grams of sugar, 150 grams of tapioca starch kneaded into a ball, taro pumpkin and other similar methods. Then knead it into long strips, cut it into small pieces, cook it and put in milk, and add the ingredients to make a bowl of delicious fresh taro fairy.

You can also make Internet celebrity snacks mochi balls, but you need an oven, the materials are tapioca starch, flour, eggs, corn oil, sesame, sugar, salt, and the specific method can be searched on the Internet.

There are also crystal dumplings, which have a lot to eat.

There are many ways to make tapioca flour, which can be made into colored taro balls, first prepare the required ingredients: 2 sweet potatoes, 2 purple potatoes, 400 grams of tapioca starch, and an appropriate amount of white sugar (according to personal taste).

The steps to make colored taro balls are:

1.Purple sweet potato, peel and cut into pieces, put it in a steamer and steam it for 25 minutes.

2.Put them on separate plates and puree, add tapioca starch and knead well (you can add an appropriate amount of water halfway).

3.Rub it until it is not sticky, then knead it into long strips, cut small strips with a knife, and sprinkle with an appropriate amount of powder on a plate.

In addition, you can also use taro to make white taro balls after steaming, put in an appropriate amount of white sugar, put them on a plate, boil them in water, add them to the taro balls, boil them until they float, and then remove them from the cold water, which can be eaten with other ingredients.