How to make sticky cakes delicious, how to make sticky cakes delicious

Home-cooked practice of sticking cakes:

Ingredients: red dates, glutinous rice, etc.

1. Prepare 1 and a half catties of red dates, clean the red dates, scald them with hot water, and then remove the dates for later use. br>2. Prepare 2 catties of glutinous rice flour or rhubarb rice flour. br>3. Pour the jujube into the glutinous rice flour, first stir the jujube and glutinous rice flour by hand, then add hot water in small quantities many times, grasp and mix with your hands while adding water, and stir until the glutinous rice flour becomes moist granular, no dry powder but not sticky to your hands, and you can pinch it together to form a clump, don't add too much water to prevent it from collapsing when steaming.

br>4. Pinch the red jujube glutinous rice flour into the shape of a nest head with a narrow top and a wide bottom and a smooth surface, and then buckle a round hole at the bottom, so that it is easy to steam. br>5. Put the finished jujube rice cake into the steamer, leave a slight interval, cover the pot and steam for 20 minutes. br>6. Open it after steaming, let it cool slightly, and then take it off.

Fried rice cakes. Ingredients: Sliced rice cakes, carrots, sausages, plum cabbage and meat sauce (spicy).

Method: 1. Blanch the sliced rice cake with boiling water to make it soft, remove it and set aside.

2. Steam the sausage through water and then slice it, put the cut carrots and sausages into the pot and fry for a short time.

3. Put in the rice cake slices and stir-fry quickly, if it is not fast, it will stick to the pan, add a spoonful of hot sauce (sweet noodle sauce is the best) and a little salt, monosodium glutamate, stir-fry well and then get out of the pot.

Korean-style spicy fried rice cake].

Ingredients: Onion.

Garlic. Carrot.

Korean Todo brand garlic hot sauce.

Korean spicy cabbage.

Korean rice cake sugar with a pinch of salt.

Production method: 1. Soak the rice cake in water in advance, so that it will be more glutinous when cooked.

2. Cut the onion, garlic and carrot and set aside.

3. Put oil in the pot and stir-fry the onion, garlic and carrot until fragrant.

4. Add the rice cake and stir-fry slightly.

5. Add a bowl of water (subject to rice cakes).

6. Put a large spoonful of Korean hot sauce, add a little sugar, and stir-fry constantly.

7. When the soup is slightly thickened, add the Korean spicy cabbage.

A pinch of salt. Collect the soup.

Assorted rice cake soup.

Ingredients: Rice cake slices.

Stock. Wakame.

A pinch of sauerkraut of all kinds.

Cabbage. Coriander. Garlic. Salt.

White mushrooms (these are the ingredients I use, but you can also pair them with some of your favorite vegetables that are suitable for making soups according to your liking).

Method:1Mince the garlic.

Sour pickles cut into small cubes.

Chop the cabbage.

Dice the mushrooms.

After soaking the wakame, cut into small dots.

Chop the parsley and set aside.

2.Add a little oil to the pot and heat it, pour in the minced garlic and stir-fry until fragrant, add sour pickles and stir-fry until fragrant, and then continue to add white mushrooms to stir-fry until fragrant.

3.Add the prepared stock to the boil (add the stock according to the number of people, and if there is no stock, you can substitute chicken essence or soup treasure, etc.).

4.Put the rice cake slices into the boiling soup, then add the wakame, bring to a boil, and cook for about 3 minutes until the rice cake is cooked through.

5.Add an appropriate amount of salt, taste the taste before adding salt, serve, and sprinkle coriander in a bowl.

Cut the rice cake into thin slices, put oil in a pan, and heat the chopped green onion. This is especially delicious beyond the rice cake slices.

The sticky cake is delicious and simple to stir-fry with Yuque Korean hot sauce, and the specific method is as follows:

Tools Ingredients: 300 grams of rice cake, 15 grams of Korean hot sauce, half a bowl of water, appropriate amount of cooking oil, and a pot.

1. Cut the rice cake into small pieces with a knife.

2. Put an appropriate amount of water in the pot and boil.

3. Hold the rice cake upside down and continue to boil until the rice cake is soft enough to bend slightly.

4. Prepare a bowl of cold water, take out the rice cake and put it in the cold water bowl, and cut your rice cake into half a finger length.

5. Put an appropriate amount of cooking oil in the pot and add the Korean hot sauce.

6. Stir-fry until fragrant.

7. Pour in half a bowl of water in the big vertical skin, mix well, boil, turn to medium-low heat.

8. Add the rice cake and stir-fry.

9. Stir-fry until the juice is only 1 3 left.

White sugar rice cake: glutinous rice kilogram Indica rice kilogram White granulated sugar kilogram 1 kilogram Sugar white fat kilogram Coated peanut rice kilogram A little red date Kilogram of walnut kernel Kilogram of melon seed kernel 2 tofu coating.

Brown sugar rice cake: glutinous rice kilogram Indica rice kilogram Brown sugar kilogram Red dates a little.

Method 1Soak rice: After mixing glutinous rice and indica rice, soak it in cold water for about 2 3 days, change the water frequently when soaking, and rinse it with water when taking it out.

2.Grinding: The soaked rice is finely ground with water, the finer the better, and then pressed into the cloth bag after grinding, and the excess water is pressed away.

3.Mix flour: Add water to the granulated sugar and brown sugar in the raw materials in advance and boil them into a pulp (about 1 kg of water), cool them, pour them into the wet rice balls and mix well to form a paste.

4.Steamed cake: prepare the steamer, soak the steaming cloth in water and dry it, and line it in the cage grid, such as making white sugar rice cakes, first cut the fruit into dices, and then line the tofu coat on the cage cloth, pour half of the pasty rice flour first, take the chopped fruit and sugar white fat diced and spread it on top of the rice flour paste, then pour in the other half of the rice flour paste, and put a few red dates on the cake noodles.

The powder paste is poured into the cage grid with a thickness of about 8 cm, the fire is stronger when steaming, so that the water remains at the boiling point for about 2 hours, and the water in the pot is prevented from boiling dry halfway, and the amount of water must be adjusted.

After the white sugar rice cake is steamed, it should be covered with a layer of tofu coating on the cake surface, pressed and attached firmly by hand, and then weighed and sold with a knife and a scale after cooling.

18 kg of glutinous rice flour 3 kg of rice flour 21 kg of flakes of sugar about 13 kg of water 500 grams of peanut oil (coated face) 250 grams of olive kernel (sprinkled noodles) 1 kg of red dates Bamboo leaves (bottom pad) kg.

Method: First boil 21 kg of flakes of sugar and 3 kg of water into syrup for later use.

Mix the glutinous rice flour and rice flour evenly, pour in 10 kg of boiling water and stir into the pulp.

Then gradually add the syrup in the cooked pulp and stir evenly and put it in a large steamer, each steamer is about 3 4 cm thick, steam it for about 4 hours with a fierce fire, pour it on the board, rub it with a wooden mallet until it is smooth, it can be divided into cakes weighing each kilogram, put them in an iron circle with a bamboo leaf pad bottom, sweep oil on the cake surface and stick olive kernels and red dates, and steam for about 20 minutes.

1. Weigh the flour, add 3g of baking powder, and stir well (if there is none).

2. Add another 4g of yeast powder to 45g of warm water and stir until melted (below 38 degrees).

g Add red and white sugar to warm water, stir with chopsticks until the sugar is completely melted, and wait until the temperature is slightly cooler (at least below 38 degrees to avoid scalding the yeast).

4. Knock 2 eggs and flour mixture yeast water directly into the sugar water, and whip it at high speed with a stirring rod for more than ten seconds until there are no obvious particles, and stir a few more times with chopsticks.

年饼 (nián-gāo, rice cake; New Year cake), a traditional food of the Han Chinese people, is a seasonal food for the Lunar New Year. Rice cake is made of rice or glutinous rice, boiled into rice with beaten or water ground into powder and pressed into cake, in the Spring Festival, many regions of our country have to pay attention to eating rice cakes.

Rice cakes have red, yellow, white three colors, symbolizing gold and silver, rice cakes are also called "New Year Cakes", and "Year Nian Gao" homonym, meaning that the child's height is getting higher and higher year by year. Therefore, the predecessors had a poem called the rice cake: "The meaning of the rice cake is slightly deep, and the white is as white as silver-yellow gold."

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

Food culture. In the Han Dynasty, rice cakes were called "rice cakes", "bait", "glutinous cakes" and so on. In the Han Dynasty Yangxiong's "Dialects", the title of "cake" was already popular, and it was popular during the Wei, Jin, Southern and Northern Dynasties.

The ancients also had a development process from rice cake to flour cake for the production of rice cakes. The 6th-century cookbook "Shiji" contains the method of making rice cakes called "white cocoon sugar".

Cooked rice rice, and hot in the pestle and mortar, licked for the rice, must be made extremely ripe, do not let there be rice grains "that is, after the glutinous rice is steamed, while it is hot, it is scooped into rice, and then cut into the size of a peach pit, dried and fried, and rolled on the sugar to eat. During the Ming and Qing dynasties, rice cakes have developed into a perennial snack on the market, and there is a difference between northern and southern flavors. Rice cakes are delicious, sweet, mellow, and have a strong historical flavor.

1. First of all, we must choose a suitable mold for steaming rice cakes, there are direct steaming rice cakes, and there are also follow-up wooden molds.

2. Mix the glutinous rice flour and brown sugar evenly, add water and stir to make the whole look viscous.

3. Pour the mixed paste into the mold, apply olive oil on the mold before, so that it is not easy to stick, and then pour the paste with red beans or jujubes, and steam it in the pot.

4. After that, the mold is buckled, and the rice cake is basically formed, and then it is cooled, transferred to the refrigerator to freeze, and then steamed in the pot when eating, the taste is good, and the shape is perfect.

5. You can also directly steam the batter, squeeze the steamed rice cake into a wooden mold, compact, and turn it into a creative rice cake after it is turned upside down, and remember to refrigerate it after setting.

6. It is easier to sprinkle rice cakes, but you need to choose which type with small holes you need to choose. Put a cotton cloth in the mold, sprinkle a layer of glutinous rice flour (1-2cm thickness), put a layer of red beans, add an appropriate amount of sugar, sprinkle a few more layers, and steam it.

Ingredients: 100g rice, 100g flour, 15g butter, 20g coconut flour, appropriate amount of sugar, 4g yeast powder, appropriate amount of dates.

1. Wash and soak the rice for 3-5 hours.

2. Drain and use a clean towel to absorb the water.

3. Put it in a grinder and beat it into powder.

4. Go through the sieve again, so that the finer rice noodles will come out.

5. Add flour.

6. Pour in a small sachet of coconut flour.

7. Add a spoonful of sugar and an appropriate amount of baking powder.

8. Put in the butter.

9. Slowly add warm water and stir as you add.

10. It becomes a very viscous batter.

11. Smear some oil in the mold and put in the chopped dates.

12. Pour in the batter, smooth the surface, and put it in a warm place to ferment.

13. When it is twice as large, put it in a steamer and steam for 25 minutes.

14. After baking, it can be cooled upside down.

Hold on. Questions.

Hello. How to make it delicious.

Questions. <>

It's too hard to do.

You can add some milk powder.

Questions. Added.

Formulation. You try, this first step, put the rice in a big bowl, wash it with water, don't rub it with your hands, don't think that the longer the time to rub the cleaner the rice, this is not right, rub it with your hands, rub off the beneficial substances on the surface of the rice, then the nutrients will be greatly lost, after washing, add water to the big bowl, do not pass the rice, and soak for four hours.

The second step, the soaked rice, with a pinch of the hand, the rice grains are easy to break, take out the rice, put it in the food processor, then add water, over the rice, use the food processor to beat the rice into rice milk, the beaten rice milk like milk, pour it into a large bowl.

In the third step, add yeast and sugar to the rice milk, stir well, then add ordinary flour in stages, stir with chopsticks while pouring, stir into a thicker rice paste, cover with plastic wrap, put it in a warm place, and make it twice as large.

The fourth step is to make a good batter, there are a lot of bubbles in it, we use a larger spoon to stir a few times to expel the bubbles inside.

Prepare a few small bowls, brush a layer of cooking oil in the bowl with a brush to prevent sticking, pour the stirred batter into the small bowl, pour it into seven minutes full, after pouring, hold the small bowl up and shake it a few times, shake the bubbles inside, put a few dried cranberries or raisins on it, put it in the steamer, steam it for 40 minutes, simmer for another 5 minutes, and the soft and sweet rice steamed cake is ready.

Questions. Make it with sticky rice flour.

Make it with sticky rice flour.

Hello, 1Prepare a container with 50g of rice flour and 10g of sugar, add 55g of water and mix well. 2.

Prepare another container and add the same amount of 50g of rice flour and 10g of sugar, and also add 55g of water and mix well. 3.Place one of the servings in a pot with water, separated from the water.

4.The water is heating and the batter in the bowl is stirred with chopsticks. 5.

Pour this cooked batter into the raw batter from Method 2. 6.Stir to combine!

7.The yeast powder here is soaked in warm water, stirred well, then rested for 2 to 3 minutes, poured into a batter bowl and stirred well. 8.

Ferment in a warm place. Ferment until the original batter is twice the size of the original batter and the fermentation time is about 1 to 2 hours. 9.

Pour the fermented batter into your favorite mold and remember to grease it! This will be good for decoating. After the water in the pot is boiled, put in the mold with the batter for about 15 minutes, and simmer for five minutes after steaming, and then boil!

Tips Cook the batter and stir it constantly in the pan until it is sticky. When put it in the pot to steam, boil the water first, then steam the batter, steam over high heat, steam for five minutes, and then boil.