How to make glutinous rice flour yourself, how to make glutinous rice flour

Glutinous rice flour should be used dry glutinous rice, no need to soak, just put it into the wall breaker to beat, and the glutinous rice flour will be successful after a while!

Raw material selection: high-quality glutinous rice is selected as raw material.

Soaking: First, the glutinous rice is lifted into the soaking bucket by a lift and soaked in clean water or tap water. Soaking includes recoiling.

Water from the bottom up, the glutinous rice impurities, bran flakes and other suspended solids discharged, while soaking can make the glutinous rice particles expand, promote the particles loose, soft, in order to facilitate the next process of crushing. Under normal circumstances, soaking for 2-3 hours can be done, and if the temperature is warm and cold, the time can be adjusted appropriately. If fermentation occurs in summer due to the soaking time being too long, you can change the water regularly to prevent deterioration.

In production, it can be twisted by hand, if it can be twisted into powder, it means that the soaking time has reached the requirements. Do not use hot water for soaking, amylopectin itself is easily soluble in water, and amylose is also soluble in hot water to avoid unnecessary loss. At the same time, the water temperature exceeds 58 and the starch will begin to gelatinize.

Crushing: Emery grinding can be used for crushing, which is superior to the traditional stone mill, with high output, fine fineness, and one-time grinding and pulping basically meet the requirements, which is conducive to industrial continuous production. When crushing, clean water should be continuously added to ensure that the slurry solid is about 20%.

The slurry is required to pass through a 60-mesh sieve, and the material on the sieve can be repeatedly milled and crushed. raw glutinous rice when grinding; Beware of metal foreign matter entrainment into the grinding, so as to avoid damage to the grinding disc groove, shorten the service life, and affect the fineness.

Filtration: Rice starch granules are finer than ordinary starch granules, and after being crushed with water, the particle size is very small, so it is not easy to precipitate. Choose a plate and frame filter press with large charging capacity, such as BAJZ type or XMZ type, the filter press has a large charging volume, up to more than cubic meters, and can press more than 500 kg of raw material glutinous rice each time.

Drying: The glutinous rice slurry is dehydrated by press filtration to form a filter cake, which must then be dried before it can be preserved. Using air flow dryer, glutinous rice flour particles are suspended in the hot air flow during the drying process, and once the wet powder is dissolved, heat transfer and water evaporation are immediately generated, and the drying time is only about 1 second, and the thermal efficiency is also high, generally up to more than 40%.

It requires the moisture content of the material to be about 40%. If the moisture is too high, the material will easily adhere to the pipe wall, causing coking.

Before the water mill glutinous rice flour filter cake airflow dryer, it is first to be chopped into 5 cm pieces. The auger is used for feeding, and the auger is preferably a double helix, which can avoid clogging. The wet powder rises along the spiral and enters the fan inlet duct of the airflow dryer, where the hot air meets in the dryer, dries instantly, and finally falls from the cyclone.

At this time, the moisture of the water-milled glutinous rice flour has met the requirements, but it has to go through an 80-mesh sieve, and the sieved powder is the finished product of the water-milled glutinous rice flour, which can be stored after packaging.

1. Use warm water 2, stir with chopsticks first, and then knead the dough, if it has been very thin, continue to put in the glutinous rice flour until it can live into the dough. The reason for using warm boiled water is because the glutinous rice flour is not sticky, and you need to use warm water to cook the glutinous rice flour a little, so that it is sticky. Therefore, when you eat pastries made of glutinous rice flour, you always feel very sticky to your teeth, also because the glutinous rice flour will be sticky when heated.

3. The glutinous rice flour and dough have no stickiness or elasticity. You can only use hot water when you are mixing, or cook a dough of noodles first, and then add the rest of the dough to knead well, so that it will be a little sticky. But no matter what, the feeling of the dough is completely different from that of the flour and out.

Kiss, I hope it can help you [friendly army].

The practice of making glutinous rice flour.

Step 1

Soak the glutinous rice in water for half a day.

Step 2

Pour out the water, put the soaked glutinous rice in a blender, and re-add a small amount of water.

Step 3

Stir into fine rice milk.

Step 4

Strain the rice milk. (Stir for a while, so that basically no rice residue can be filtered) Step 5

Take a small basin and cover it with a piece of clean gauze.

Step 6

Pour the filtered rice milk over the gauze.

Step 7

Tie the gauze and hang it up, let the water in the rice milk slowly seep out, and connect it with a basin underneath.

Step 8

After a few hours, the gauze is no longer dripping, and the glutinous rice flour is ready, and it can be used directly to make rice cakes, dim sum, pastries and so on.

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Ingredients:

Pumpkin 500g

80g of rock sugar, 200g of glutinous rice flour

Method Steps:1. Peel off the skin of the pumpkin, wash it and cut it into small pieces.

2. Put a bowl of cold water in the electric pressure cooker.

3. Put the pumpkin in a soup bowl and add a small handful of rock sugar. Place in an electric pressure cooker and steam.

4. Cover and seal, and press the porridge cooking button.

5. Wait until the valve ruler of the electric pressure cooker falls naturally and open the lid, the pumpkin is soft and rotten, and the rock sugar melts. Ling Daxian.

6. Add glutinous rice flour and form a dough. Pumpkin contains a lot of water, so you don't need to add extra water.

7. Divide the dough into small agents, first roll it into a ball, and then flatten it into a cake.

8. Heat oil in a frying pan and put in the pumpkin glutinous rice cake kang.

9. After one side of the kang is golden brown, turn over the kang until golden brown.

10. Out of the pot and on the plate, the taste is fresh and sweet, the taste is soft and glutinous, there are tendons, and it is very delicious.

1. Put a certain amount of glutinous rice flour in a basin, boil some boiling water, cool it, not too cold, put it in the glutinous rice flour, don't pour too much at once, add it slowly.

2. Stir vigorously, like rolling dough. Wait until the moisture is suitable, the powder is all fused together, and you can pick it up, but it should not be too hard, it should be soft, not thin, and you can use it.

1. You can choose to eat boiled, steamed, or fried. Frying is more particular, because glutinous rice is very sticky, more difficult to cook, and generally boiled.

Kiss, 1. Soak the glutinous rice in water for half a day, 2. Pour off the water, pour the glutinous rice into a blender, add a small amount of water, 3. Stir into a delicate rice milk.

4. Strain the rice milk and stir more.

5. Pour the filtered rice milk onto a clean gauze.

6. Let the water of the rice milk slowly seep out until it does not drip, and the glutinous rice flour will be ready after a few hours.

How to make glutinous rice pink bean cake.

Ingredients: glutinous rice flour, red bean paste, apple leaves.

Method:1First of all, we need to prepare the ingredients we need, put the red beans into the water and soak them, generally 1-2 hours to Changfeng.

Then put the red beans in a pressure cooker and boil, then use a food processor to break them completely, add your appropriate amount of caster sugar and stir well. Until the moisture in it is completely absorbed and dry.

2.Wash the leaves in clean water, remove the roots of the leaves, add a small amount of vegetable oil to boiling water, and boil for about 3 minutes.

3.Pour the glutinous rice flour into the basin, slowly pour in the water, and constantly stir the flour into the dough while adding water.

4.Then knead the dough into a dough with water. Then wrap in plastic wrap and let aside to ferment for 30 minutes.

5.Divide the dough into small, evenly sized pieces. Take one of the agents and put it in the palm of your hand, press it into a uniform dough sheet, and then add the red bean paste you just prepared.

6.Fold the dough in half and block it on top of the leaves, and if the leaves are easy to fall apart, you can fix them with a toothpick.

7.Add an appropriate amount of water to the pot, boil over high heat, put the finished red bean cake into the pot and steam it, generally steam for 10 minutes.