How to make a cake How to eat a cake in the Northeast?

Korean people make cakes.

Raw material recipe Korean rice cakes and some rice cakes in some big cities are made of glutinous rice, but the rice cakes are made of glutinous rice flour, and the rice cakes are made by beating glutinous rice. Auxiliary materials include bean paste, cooked bean noodles, sugar, salt, etc.

Production method To make a cake, it needs to go through four processes: washing, steaming, beating and cutting.

1.Wash the glutinous rice first, soak it in water for more than ten hours (if you are in a hurry, you can soak it in warm water, the time can be shorter), soak until you can crush the rice grains with your fingers, then take out the rice and drain the water.

2.Put the rice in the cage drawer and steam it over high heat for about half an hour, until it is soft and hard.

3.Place the steamed glutinous rice on a cutting board and turn it over with a mallet. At first, the beater should not use too much force, so as not to splash the beaten rice in all directions; The person who turns it should wet his hands with water and constantly wipe the cutting board, otherwise, the cake will stick to the cutting board and cannot be turned.

This kind of sticky cake requires that the more evenly beaten the better, and it is generally advisable to beat it until the rice grains are invisible.

4.Cut the cake into small pieces, coat it in a layer of bean paste or cooked bean noodles, etc., and eat.

For those who like sweets, they can be dipped in sugar and eaten. Those who like salty can be eaten with salt. This kind of cake is more sticky and delicious than ordinary rice cakes, and the taste is particularly fragrant.

Advantages of the new process 1Due to the use of "cold press molding", the steaming process is canceled, the factors that produce gelatinization layer are eliminated, and the appearance, color and quality of the product are improved compared with the old process.

2.The production is not affected by factors such as steaming temperature, heating time, and the technical level of workers, and the process parameters such as pressure and compression are easy to control, so the product quality is relatively stable.

3.Cancel the cake steaming process, reduce the steamer, pot turning machine, cooling and other equipment, so that the entire mechanized production equipment is greatly simplified, greatly reducing the manufacturing cost.

4.The elimination of the steam furnace reduces the heat source and improves the working environment.

Ingredients:. 2 cups glutinous rice.

2 3 cups water.

1 4 cups soybean flour.

5 tbsp sugar • Operation: 1. On a stove over medium heat, sauté the soybean flour and 2 tablespoons of sugar until fragrant.

2。Cook the glutinous rice, add 3 tablespoons of sugar, stir well, and let cool.

3。Place plastic wrap on the workbench and spread the glutinous rice on top.

4。Beat the glutinous rice cake with a rolling pin, sprinkling water as you knock until you can't see the rice grains, about 40 minutes.

5。Cut the rice cake into your favorite shape and roll it in the soybean flour.

6。Sift a small amount of soybean flour over the rice cake.

Tip: Cooking rice with coconut water instead of a portion of the water will be fragrant.

There is less sugar, so you can adjust the amount of sugar according to your preference.

Hammering glutinous rice cakes vertically with a rolling pin is most effective.

Each time you sprinkle water, the glutinous rice cake softens a little.

The area of glutinous rice cake is getting bigger and bigger, so it is recommended to fold the glutinous rice cake from the middle each time and rotate it 90 degrees before beating.

Hit to a certain point, the rice cake will stick to the rolling pin. It is recommended to soak a rolling pin in the water before beating.

When cutting rice cakes, the rice cakes are also sticky to the knife. It is recommended to rinse the knife in the water for each cut.

The beaten rice cake tastes like sticky rice, only much softer; The unbroken rice grains are relatively hard.

When the rice cake is wrapped in soybean flour, it becomes like a rice cake and has a strong rice flavor.

Replacing soybean flour with peanut flour should be much more fragrant.

Half male, half female, long, long, long, long

Raw material: glutinous rice.

Excipients: bean paste, cooked bean noodles, sugar, salt.

Steps: 1. Wash the glutinous rice, soak it in water for more than ten hours, soak it until you can crush the rice grains with your fingers, take out the rice and drain the water;

2. Put the rice in the cage drawer and steam it over high heat for about half an hour until it is soft and hard;

3. Put the steamed glutinous rice on the cutting board and tease it with a mallet. Dip your hands in water and wipe the cutting board constantly, otherwise the cake will stick to the cutting board and cannot be turned. Tanna sticky cake requires that it be beaten evenly;

4. Cut the beaten cake into appropriate small pieces, wrap it in a layer of bean paste or cooked bean noodles, etc., and eat it with sugar or salt.

Preparation materials: 100g of glutinous rice, 50g of soybean flour, appropriate amount of water.

1. Soak the glutinous rice overnight and steam with water for 20 minutes.

2. Mash the glutinous rice with a rolling pin while it is hot.

3. Pound until you reach the crack-free shirt particles.

4. Scoop up a piece of glutinous rice dough with a spoon and put it in the soybean flour.

5. Use a fork to wrap the glutinous rice dough evenly in soybean flour. Eat with sugar or honey.

6. You can also dip condensed milk.

Northeast Da Cake is a traditional Chinese snack that is usually made from sticky rice flour or glutinous rice flour. The most basic way to do it is to mix the powder and water well, then pour it into a steamer and steam it with the appropriate condiments or seasonings.

If you want to taste the most authentic Northeast cake, you also need to pay attention to some details, such as:

1.Eat hot: Northeast cakes are the most delicious when they are just out of the pot and have a soft texture, so it is best to eat them hot.

2.Served with fried dough sticks: Northeast cake can be eaten with fried dough sticks, which not only tastes better, but also has a more comprehensive breakfast nutrition.

3.Dipping condiments: Seasonings are also an indispensable step in eating Northeast cakes. You can choose rich condiments such as soybean sauce and chili sauce, or use light-flavored seasonings such as soy sauce and sesame paste to enhance the flavor.

In short, the Northeast Finger Bury Cake is a very distinctive snack, and you need to pay attention to the details when eating, with condiments, in order to experience its royal deliciousness.

Material. Ingredients: 2 cups glutinous rice, 2 3 cups water, 1 4 cups soybean flour, 5 tablespoons sugar.

Method. 1.On a stove over medium heat, sauté the soybean flour and 2 tablespoons of sugar until fragrant.

2.Cook the glutinous rice, add 3 tablespoons of sugar and stir well, spread and cool.

3.Place plastic wrap on the workbench and spread the glutinous rice on top.

4.Beat the glutinous rice cake with a rolling pin, and sprinkle water while knocking out the slump until the rice grains are no longer visible, about 40 minutes.

5.Cut the rice cake into your favorite shape and roll it in the soybean flour.

6。Sift a small amount of soybean flour on top of the rice cakes.

200 grams. 12 bamboo skewers.

Oil chili paste. Beef powder, white sesame vinegar, refined garlic.

The 1 capsule manufacturing method. 1 6 dozen cake sticks, bamboo skewers.

2 6 vinegar, beef powder, garlic, chili paste, white sesame seeds.

3 6 String the cake strips with bamboo skewers.

4 6Put the ingredients of 2 in a bowl to mix the sweet and sour taste.

5 6 Heat the oil in a pot, and then put the cake and fry it.

6 6 dozen cakes after frying for 3 minutes, brush 4 ingredients, remove from the pan. Finish.

You can fry or fry it! I think it's all good! Serve it with your favorite dipping sauce, sugar or something!! ~

Cake is made by pounding glutinous rice after it is cooked. When eating, cut into pieces, dipped in bean noodles, sugar or honey, etc., it tastes delicious and fragrant. Therefore, the Korean people have always regarded the cake as a high-quality delicacy, and they have to make it every New Year's festival or wedding day and when receiving VIPs.

Process: Steaming.

Ingredients for making cakes:

4500 grams of glutinous rice, 500 grams of soybeans, 500 grams of red beans, 200 grams of sugar.

Introduction of Cake Beating:

Jilin Korean style snacks, a cake made of boiled glutinous rice with a wooden mallet, sticky. Cake beating is an early snack of the Korean Spring Festival. On the evening of Chinese New Year's Eve, families are busy making rice cakes, and on the morning of the Spring Festival, men, women and children dress in new clothes, and the whole family gathers together to eat the newly beaten rice cakes, hoping for a good harvest in the new year.

Nowadays, it has become a local flavor that can be eaten in all seasons.

Characteristics of beating cakes:

Glutinous and sticky, fragrant and rich. Because it is made with a wooden mallet, the cake is tough and strong, and it is wrapped in soybean flour, which has a unique flavor.

How to make:1Wash the red beans, put them in a pot and boil them with water until they are soft and rotten, control the moisture, add sugar, and then put them in a pot and stir-fry them over low heat to crush them into bean paste powder.

2.Wash the soybeans with water, fry them in a pot over low heat to bring out the fragrance, take them out, grind and sift them into a fine powder.

3.Soak glutinous rice in clean water for about 10 hours, take out the purified water, put it in a steamer covered with a damp cloth, put it in after the pot is preheated, cover the pot tightly, steam it for about 20 minutes with a strong fire, take it out, put it on a wooden trough or a flat stone slab, beat it into a ball with a wooden mallet, and then beat it into a sticky cake, and then cut the cake into a long strip shape, and wrap the outer layer with a layer of cooked soybean flour or bean paste powder.

Essentials of making cakes:

1.Glutinous rice is steamed, instead of boiled, in order to make the rice glutinous and strong;

2.When hammering, the force should be applied evenly, it is best to beat it evenly in the wooden trough first, then take it out and beat it into slices, and then cut it into strips;

3.It is advisable to make and eat freshly.