How to cook black rice cakes? How to make black rice cakes

Black rice contains protein, fat, sugar, B vitamins, vitamin E, and contains 1 3 times more inorganic salts such as manganese, zinc, and copper than rice. It also contains vitamin C, chlorophyll, anthocyanins, carotene and other components that are lacking in rice, which has high nutritional value and therapeutic health care effects. When I go to the supermarket, I often buy it and think it is delicious, so I make this black rice cake at home with my imagination.

1.Wash the black rice and soak it in water.

2.Pour the soaked black rice into a blender and blend into a rice paste.

Pour the stirred rice cereal into a bowl.

3.Put a pinch of sugar.

4.Add a little flour and yeast and mix well.

5.Add the salad oil and mix well.

6.The mixed batter is poured into the membrane to ferment.

Ferment to 2x.

7.Put on the raisins.

Bring water to a boil in a pot and steam in a pot for 20 minutes.

8.20 minutes, turn off the heat and simmer for 3 minutes.

Black rice is not sticky when stirred into rice cereal, and it is sticky when you put some flour, but not too much, too much will be hard and not soft ().

Black rice, also known as purple rice, is a kind of rice that is used both for medicine and food, and is divided into two categories: glutinous and non-glutinous. It has the effect of nourishing yin and nourishing the kidney, strengthening the spleen and warming the liver, brightening the eyes and invigorating the blood, so it is called blood tonic rice, and black rice has the best effect. Because black rice contains more dietary fiber.

Black rice cake is a new type of snack developed by Qianweimei, using high-quality black rice from Shandong as the main raw material, refined according to the handmade technology passed down from generation to generation, and the production is exquisite and hygienic; Without using any preservatives and colorings, the taste is fragrant and soft, and it is famous for dissolving in the mouth, suitable for all ages, and it is a health food that is loved by the public.

First wash the black rice and soak it in water (my black rice soaked for a day and a night), then break it with a crusher, sift it with a sieve, the finer the better. Then add a small amount of glutinous rice flour to increase the toughness. Put sugar, it is recommended to put white sugar, <>

It is relatively easy to mix. Add a small amount of water, if the powder is dry. You can only put a little hot water, because the black rice has been soaked in water, and it contains water.

Then mix well, not lumpy. Spread a piece of gauze in the steamer, and then spread the mixed black rice noodles layer by layer, do not press it, only loosely spread it. Steam in a pot, steam after the water boils, 25 to 30 minutes.

<> "The Practice of Black Rice Cakes:

Ingredients: 100g of black fiber rice (soak overnight or soak for more than 4 hours in advance), 25g of low-gluten flour, 50ml of formula milk, 2g of yeast, and a little black sesame seeds.

Method: 1. Drain the soaked black rice and put it in a food processor with formula milk to whip into rice cereal.

2. Add yeast to the rice cereal, sieve in the low-gluten flour, and stir well.

3. Cover with plastic wrap and let stand to ferment until twice the size There will be many obvious pores on the fermented rice cereal.

4. Use chopsticks to stir clockwise to check the slag rice paste to exhaust.

5. Brush the mold with oil, pour the rice paste into the mold, sprinkle it with black sesame to destroy the sleepy hemp and pour it for 5 minutes.

6. Steam in a pot with cold water for 20 minutes and simmer for 3 minutes.

Ingredients: 500 grams of black rice, 2 tablespoons of condensed milk, appropriate amount of peach kernels, appropriate amount of water.

1. First of all, prepare the required materials;

2. Soak the black rice in water the night before making it, which can make the black rice cake more soft and glutinous;

3. Wash the soaked black rice, pour it into the pressure cooker, and add water, which is about 1cm more than the black rice;

4. Cover the pot, pressurize, turn to low heat and cook for 8 minutes!

5. Turn off the heat and simmer for 3 minutes, then deflate and put out, so that the taste is better!

6. Add 2 tablespoons of condensed milk to the boiled black rice and stir well;

7. Then put the black rice into the prepared mousse mold and compact;

8. After demolding, sprinkle an appropriate amount of almonds on the black rice cake.

The preparation of black rice cake is as follows:

1. First of all, prepare the ingredients: 2 small bowls of black rice, red bean paste heart or black sesame heart (the kind of rice ball heart), a little lotus seed (peanut), white sesame seeds, tin foil.

2. Wash and soak the black rice overnight, and cook it in the rice cooker with a little sugar from white sesame seeds the next day.

3. Cut small squares of tin foil, wrap a spoonful of black rice into a red bean paste heart or black sesame heart, and then a spoonful of black rice, wrap it without sealing, and put a lotus seed on it.

4. Steam on high heat for 30 minutes or microwave for 8-10 minutes.

Black rice cakes

Black rice cake is a new type of snack developed by Qianweimei, using high-quality black rice from Shandong as the main raw material, refined according to the handmade technology passed down from generation to generation, and the production is exquisite and hygienic; Without using any preservatives and colorings, the taste is fragrant and soft, and it is famous for dissolving in the mouth, suitable for all ages, and it is a health food that is loved by the public.

Black rice is black or black-brown, rich in nutrition, high food and medicinal value, in addition to cooking porridge can also make a variety of nutritious food and wine, known as "black pearl" and "the king of rice in the world" reputation. The most representative black rice in Yangxian County, Shaanxi Province, has been "medicinal rice" since ancient times"、"Gongmi", the reputation of "Shoumi".

Black rice is a black rice processing product, belonging to indica rice or japonica rice, is a kind of characteristic varieties formed by long-term cultivation of gramineous rice, black rice grain appearance oblong, rice husk gray-brown, grain type indica, japonica two, black rice is non-glutinous rice.

Hello, the recipe for black rice cake is as follows.

Materials. Egg.

3 white sugars, 45 grams, corn oil, 10 grams, pure milk, 100 grams, black rice flour, 100 grams, glutinous rice flour, 20 grams, lemon juice, 5 drops.

Steamed black rice cake (delicious but not hot, 100% successful for novices) steps.

Step 1space

Ingredients] The glutinous rice flour is bought in the supermarket, and the black rice flour is repeatedly beaten several times by myself with a wall breaker and a flour beater, and then sifted, and it tastes very delicate! (If you are troublesome, you can also go to the supermarket to buy ready-made black rice noodles) [Attach a method of making your own powder] 1. Pour the black rice grains into hot water of about 50 ° and soak them for an hour, and you can use your thumb and index finger to break the rice grains in two sections. 2. After drying, the black rice is powdered with a food processor, and it is relatively fine after repeated sifting, and finally sieved again for later use (I soaked the rice to dry and stay, Tips: The rice soaked and then ground has a strong fragrance, such as the glutinous rice flour of the finished product, and the water grinding process is particularly fragrant.

Step 2space

Mix 100g pure milk and 10g corn oil and stir thoroughly.

Step 3space

Slurry】 Sift 100 grams of black rice flour and 20 grams of glutinous rice flour into the oil and milk mixture just made, stir left and right, do not draw circles, avoid tendons, and stir into a slurry.

Step 4space

Mix the pulp】 Beat three eggs, separate the egg whites, put the egg yolks into the batter just now, and stir them in the word z, fully integrate them and set aside, and then beat the egg whites!

Step 5space

Egg white beating method: the tool is an electric whisk] 1. The egg whites must be beaten into a waterless and oil-free bowl, and a few drops of fresh lemons must be squeezed into it (can be replaced by white vinegar, mainly to remove the fishy, I myself prefer the taste of lemons Grams of sugar are added twice in the process of beating, until the hook is scooped up, and the egg whites are even good 3. At this time, you can boil water, put more water, and avoid dry pots 4. Finished product mixing: Use a silicone spatula to scoop a spoonful of egg whites and put them into the mixed slurry, stir evenly, and then pour back the plate containing the egg whites, Continue to stir evenly (remember that it is stirring, not stirring, mainly to avoid defoaming).

Step 6space

Step 7space

Cooking method] 1. After the protein slurry mixture is mixed evenly, pour in the 6-inch cake embryo mold, shake it slightly, mainly to shake off the air in the slurry, and steam it in the pot after the water boils, in order to avoid the water entering the steaming process, I covered a saucer, and then covered the pot lid (there is no cake embryo mold, you can use a bowl to smear a little oil, or you can use plastic wrap to seal it, but I think the dish lid is more hygienic and safe) 2. Steam for 30 minutes over medium heat, stuff for 10 minutes, take it out and cut it.

Here's how to make rice cakes that are fluffy and delicious:

1.Mix the sticky rice flour and flour with water and stir into a homogeneous rice milk.

2.Pour 200ml of rice milk into a small pot and heat it over low heat, stirring while heating until the rice milk becomes thicker. Remember, be sure to stir constantly, otherwise the rice milk at the bottom of the pot will be cooked.

3.Then mix the stirred rice milk and the remaining rice milk before and stir it well, into a rice paste that is not thin or thick, then add sugar and yeast and stir evenly, put it in a warm place to ferment, the temperature in July is more suitable, it is very good to put it outdoors, about two hours of fermentation, when the rice paste ferments to twice the size of it.

4.Use the mold to pack it out, the mold is full for seven or eight minutes, and then let it stand for 10 minutes for secondary fermentation, and you can start steaming when you see it getting bigger again, and it will be good to steam for about 25 minutes after the water is boiled. The steamed rice cakes are fluffy and delicious.

History of Rice Cakes:

Rice cake has a long history and is one of the traditional snacks with Chinese characteristics. Rice cake is steamed with sticky rice or rice flour, which is easy to process, resistant to storage, and has various ways to eat. In the Han Dynasty, rice cakes were called "rice cakes" and "bait".

Yang Xiong of the Han Dynasty already had the title of "cake" in the book "Dialects", which was popular during the Wei, Jin, Southern and Northern Dynasties.

The black rice cake is fluffy and delicious:Ingredients: 100 grams of black rice, 180 pieces of milk, 70 grams of flour.

Excipients: 30 grams of sugar, 2 grams of yeast powder.

Steps: 1. Weigh the black rice and clean it.

2. Add milk and soak for about 20 minutes.

3. Put the black rice milk in a food processor and break it into a rice paste.

4. Weigh flour and sugar yeast.

5. Add the flour and sugar yeast to the rice cereal and stir well.

6. Pour into the mold.

7. Cover the mold with a fresh-keeping mold, steam the pot on cold water, and steam for about 30 minutes.

8. The finished product is as follows.

Ingredients: 150g black rice, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of sugar.

<> "The Practice of Black Rice Cakes:

1. Wash and soak the black rice for 12 hours.

2. Put the soaked black rice in a food processor.

3. Add an appropriate amount of oil and eggs to the blender.

4. Beat into a delicate paste.

5. Add sugar to the egg whites in an oil-free and waterless container in three times and beat until they are hard to foam.

6. Put the egg whites into the black rice cereal in 3 times and mix evenly.

7. Finally, it becomes a relatively thick and uniform light gray batter.

8. Pour it into a 6-inch mold and shake it vigorously, put it in a pot and steam it for 30 minutes.

9. Finished products. <>

Hello 1Put the black rice noodles in a basin, put a little baking powder, (sold in the supermarket), add the baking powder according to the amount of rice noodles you want to make, stir well, and then add water and noodles together. (Among them, it is best to use cold water not directly from the faucet, but warm water with some hot water).

2.The time of placement should be determined according to the temperature of the place where you put it, you can take a look at the tips behind the baking powder, generally I put it next to the heater, and place it all morning, so that the noodles and baking powder can be fully absorbed.

3.When the time is up, you start kneading the dough into a dough as thick as an eggplant, and then kneading it into a dough the size of an egg, and then forming a circle one by one.

4.After everything is done, put it for a while, then you can put two-thirds of the cold water in the steamer, put it in the steaming drawer and put it in the black rice ball, turn the fire on, after the heat is boiled, adjust to medium heat, steam for 12 minutes or 15 minutes, turn off the fire, simmer for two minutes, and you can get out of the pot and eat. Pay attention to o(> oDon't burn your mouth!

1. Soak the black rice in water first; 2. Put it in a pot and steam it over high heat for about 20 minutes; 3. Take it out. Take a small bowl, grease the bowl, mix the steamed black rice with sugar and salad oil, put it in a small bowl with a spoon, compact, and then put it in the pot and steam for four or five minutes; 4. After cooling, put it upside down and put it on a plate. Eat with honey or jam or yogurt.