How do you keep the glutinous rice cake soft and glutinous? How to make glutinous rice dumplings swe

If you want to keep glutinous rice cake soft and glutinous, you must pay attention to the ratio of glutinous rice to sticky rice flour, which is about 4:1

It depends on how you match the water and the flour, and you want less flour and more water.

Hunan's approach.

It is wrapped in glutinous rice cakes with large bay leaves that are a specialty of this product.

1. Steamed into rice with glutinous rice, 2. Beat the glutinous rice into a sticky shape with a stone tool.

3. Pick the leaves of a large leaf plant that is a local specialty from the mountain, the size of the palm of both hands.

4. Wash the leaves, wrap the sticky glutinous rice into the size of a single palm, and make it into glutinous rice.

5. Place it in a cool place, which can be stored for about 15 days to 30 days. May be related to the special role of the leaves.

6. When eating, soak the rice in water for a while, then bury it in the ash fire and take it out for 10 minutes.

At this time, the leaves on the outside are torn off, and the glutinous rice cake is fluffy and fragrant.

It is related to the fragrance of the leaves.

Xiangxi. Here's how.

Glutinous rice is washed and steamed.

Yellow beeswax is added to the tea oil, heated and melted, and applied to the surface of tabletops, door panels, mortars, mallets and other utensils.

Glutinous rice cake practice [1].

Put the glutinous rice in a stone mortar and pound it vigorously with a large T-shaped wooden mallet.

Glutinous rice is very sticky, and it is generally two strong men who come and "beat" one after the other. In the winter, I have to sweat bare-chested.

After the glutinous rice is mashed into a puree, take it out and put it on the table, take advantage of the heat to pull out a fist-sized rice ball, flatten it into a cake, and then press it with a door panel weight, and wait for the glutinous rice to cool and then take shape.

Glutinous rice can be stored for a long time, if it is placed in a large water tank, soaked in water, and the water is changed regularly, it can be eaten until June or July.

The baked glutinous rice dumplings can stick to the sugar, or the sugar can be poured into the glutinous rice cakes, and the heat will dissolve the sugar into sugar water, at this time, the glutinous rice cakes are extremely sweet and fragrant. Sugar is common white sugar, and if you have home-made brown sugar flakes, that's even better. You can also wrap the glutinous rice cake in tofu milk (called moldy tofu in Xiangxi.

If there is kitchen equipment, the glutinous rice can also be fried and cooked in oil, cut into pieces and cooked in sweet wine, each with its own flavor.

Sichuan--Sichuan Liangqiba has good color and fragrance, glutinous soft and sweet, cool entrance, refreshing people's spleen.

Sichuan glutinous rice dumplings are generally the Mid-Autumn Festival. The remaining excess glutinous rice dumplings can be saved for later to be boiled with eggs or mash grains, which is sweeter.

Production method: 1. Wash the glutinous rice, soak it in warm water for two or three hours, control the water and put it into the rice retort, steam it with a strong fire, and then put the cooked rice into the rocky reef nest.

Shape the mushrooms into glutinous rice dumplings and cover them with a hot handkerchief.

2. Mix sesame powder, honey osmanthus, sugar, and edible peach red pigment to make sesame sugar. Then fry the soybeans and grind them into flour for later use.

3. After the glutinous rice is placed on the board to cool, it is divided into two halves, half of which is placed on the board sprinkled with soybean flour, spread out and flattened into slices, and the "washed sand" is evenly smeared.

Divide the other half of the glutinous rice into slices of about the same size and thickness, cover it, sprinkle the sesame candy on the noodles, and cut it into pieces.

Yunnan. The glutinous rice is slightly larger, with a diameter of about 20cm, which can be arbitrarily cut into small pieces, heated with charcoal fire, and then dipped in honey or put the honey into the glutinous cake, or brown sugar and white sugar can be used instead of honey, ps: To eat faster, the honey will change from solid to liquid, and the glutinous rice will change from hot to hard.

Whether the mixed batter is mixed evenly, unevenness will make the glutinous rice balls not formed and will become hard. The uniform batter needs to be mixed with a whisk, and the evenly mixed batter is steamed; 2. Flip the steamed batter with a rolling pin. Repeated flipping can make the glutinous rice balls become elastic, that is, they will not become hard; 3. Use disposable gloves to wrap glutinous rice balls, because in the case of more moisture, the glutinous rice balls can be kept hydrated, so that they will not be easy to dry out and become hard; 4. The storage method needs to seal and store the glutinous rice balls, or you can put them in the refrigerator, improper storage will cause the glutinous rice balls to become hard;

Glutinous rice ballsAfter steaming, all collapsed, and because the dough was not in place, the glutinous rice was steamed, and all collapsedIt is necessary to go through two to three new places to make glutinous glutines.

If the proofing time is not enough, then the glutinous glutinous made is soft to tread.

The first proofing is when glutinous rice is used to make batter, and the punishment at this time is to make glutinous rice cakes.

It is more uniform, the taste is softer, and the glutinous rice cake needs to be proofed again after it is formed, and the proofing can make the activity of the yeast fully volatilized.

Glutinous rice balls are also called champion rice balls, traditional names, glutinous rice balls are made of glutinous rice as the main material, supplemented by other condiments.

There are many reasons why the glutinous rice balls collapse as soon as they are steamed, and the most common reason is that the noodles are not in place, and the yeast in the glutinous rice cakes is poorly cultivated.

After fermentation, it is necessary to make long strips and need to be proofed twice, if there is no second proofing, it is directly steamed on the steamer, then it will collapse later, and usually most of the failures to make glutinous rice cakes are the reason.

Steps: <>

Step 1: Put the glutinous rice in a bowl, add water to wash it, and then continue to soak the washed glutinous rice in clean water for two hours or overnight, and soak it until it is broken with a gentle pinch by hand.

Step 2: Take out the soaked glutinous rice, spread it evenly on the cage cloth, steam it in the pot for about 35 minutes, and steam the glutinous rice; Then pour the steamed rice into a large bowl, wear disposable gloves, and knead and grasp and kick it fully according to your preference. If it is too dry, you can add a little warm water in an appropriate amount, and if it is too sticky, add a little clear oil, knead it fully for about 10 minutes, and knead the glutinous rice into a delicate state; Finally, wrap in plastic wrap and set aside.

Step 3: Prepare a small handful of black and white sesame seeds in a small bowl, add water and wash well; Then pour it into the pan and stir-fry over low heat until the sesame seeds are beating in the pan; After letting cool slightly, put the sesame seeds in a plastic bag and roll them out with a rolling pin and set aside.

Step 4: Pour the rolled black sesame seeds into a bowl, then add an appropriate amount of white sugar and brown sugar according to your favorite sweetness, and stir well.

Step 5: Pull a piece of kneaded glutinous rice into a cake in the palm of your hand, then wrap it with sesame filling, and knead it directly.

Step 6: Preheat the pan or electric baking pan and brush the oil, then put the wrapped cake into the pan and thin it with a spoon; Fry until the bottom surface is yellow, then turn over, and continue to fry until both sides are slightly yellow, then remove from the pan and put on a plate.

The method of making glutinous rice dumplings sweet and soft is as follows.

The practice of glutinous rice glutinous rice dumplings.

Materials

Glutinous rice, warm water, cooking oil, black and white sesame seeds, brown sugar, white sugar.

Steps

Put the glutinous rice in a bowl, add water to wash it, and then continue to soak the washed glutinous rice in clean water for 2 pieces.

For hours or nights, soak until you crush it with a gentle pinch of your hands;

Take out the soaked glutinous rice, spread it evenly on the cage cloth, steam it in the pot for about 35 minutes, and steam the glutinous rice;

Then pour the steamed rice into a large bowl, wear disposable gloves, and knead and grasp and kick it fully according to your preference.

If it is too dry, you can add a little warm water in an appropriate amount, and if it is too sticky, add a little clear oil, knead it fully for about 10 minutes, and knead the glutinous rice into a delicate state; Finally, wrap in plastic wrap and set aside.

Prepare a small handful of black and white sesame seeds in a small bowl, add water and wash them; Pour into the pan and stir-fry over low heat until the sesame seeds are beating in the pan;

After letting cool slightly, put the sesame seeds in a plastic bag and roll them out with a rolling pin and set aside.

Pour the rolled black sesame seeds into a bowl, then add an appropriate amount of white sugar and brown sugar according to your favorite sweetness, and stir well;

Take a piece of kneaded glutinous rice into a cake in the palm of your hand, then wrap it with sesame filling, and knead it directly;

Preheat the pan or electric baking pan and brush with oil, then put the wrapped cake into the pan and thin it with a spoon;

Fry until the bottom surface is yellow, then turn over, and continue to fry until both sides are slightly yellow, then remove from the pan and serve.

Tips for making it

During the frying process, both sides do not need to be fried to be particularly yellow, otherwise it will be too hard and affect the taste;

No matter how delicious the glutinous rice glutinous rice is, try not to be greedy, just eat it in moderation;

The glutinous rice glutinous rice cake made out of it, a bite into the sweet glutinous and fragrant, glutinous fragrance mixed with a strong sesame fragrance, it seems that you never get tired of eating, if you put a little more brown sugar, you can still flow your heart!

The most normal simple way to make glutinous rice cakes. Of course, for the steps, there are only four basic steps. One:

Soak the glutinous rice for seven to eight hours; Second: put the glutinous rice on the steamer and steam for 25 minutes; Third: put the steamed glutinous rice in the kitchen machine for 10 minutes, and if there is no kitchen machine, you can use a rolling pin instead of beating the glutinous rice cakes; Fourth:

There is a possibility that the glutinous rice cakes made by the kitchen machine may be a little flawed, after all, they are not made by hand, so you need to take out the beaten glutinous rice cakes and beat them by hand for a few more minutes before eating. So next, the author will share with you five different glutinous delicacies.

Raw materials for the preparation of "Brown Sugar Glutinous Rice Cake": 80 grams of soybean flour, 200 grams of cold cooked glutinous rice cakes, and two tablespoons of brown sugar.

Step 1: Cut the cooked glutinous rice into long sections for later use; First, pour soybean flour into a frying pan, stir-fry over medium heat for five minutes, remove and set aside;

Step 2: Prepare a little more oil in the pot, cut the glutinous rice into long strips, fry them in 60% oil temperature for 4-5 minutes, remove the oil control and put on the plate;

Step 3: Sprinkle some soybean flour on the glutinous rice dumplings, then prepare 50ml of warm water in the pot, add two spoons of brown sugar, boil into a slightly viscous syrup, pour it on the glutinous rice dumplings and serve.

"Wormwood glutinous ba" preparation ingredients: half a kilogram of wormwood, 500 grams of glutinous rice flour, 50 grams of all-purpose flour.

Step 1: First, wash and chop the wormwood, and put it in a juicer to squeeze it into a grass puree;

Step 2: Prepare a large basin, pour wormwood puree, glutinous rice flour, and all-purpose flour evenly and knead until it becomes a ball;

Step 3: Steam in the steamer for 30 minutes before serving. If you like to eat mugwort glutinous rice dumplings with fillings, you can properly prepare some fillings that you like to eat, and the steamed bun technique is the same as that of making dumplings.

White sugar oil glutinous ba".

Prepare the ingredients: 6-8 pieces of cooked glutinous cakes, 80 grams of sugar.

Step 1: Add a small amount of oil to the pan, put the glutinous rice on the pan and fry it over medium heat for 3-5 minutes, then take it out and put it on a plate;

Step 2: Sprinkle with sugar and serve. The process of making glutinous rice dumplings has been described above, so I will not repeat the explanation here.

If you want to steam glutinous rice dumplings in a non-stick pan, we can brush a thin layer of oil on the bottom of the steamer, or prepare an appropriate amount of zongzi leaves to spread on the bottom of the steamer, so that you can also add some fragrance of zongzi leaves to the glutinous rice dumplings. In addition, when we steam the glutinous rice dumplings, we must spread them flat in the pot with the osmotic state and keep a certain distance between them.

How to steam glutinous rice cakes in a non-stick pan.

Many people may have encountered the problem of glutinous rice cakes sticking together with the steamer when steaming glutinous rice dumplings, so that the pot will become difficult to clean. If we don't want the steamed glutinous rice dumplings to stick to the pan, we can brush a thin layer of oil on the bottom of the steamer, so that the glutinous rice dumplings will not stick to the pan.

If we don't want the glutinous rice to be stained with oil, we can also prepare an appropriate amount of zongzi leaves used to wrap zongzi, and then spread these zongzi leaves on the bottom of the steamer, which can not only make the glutinous rice stick to the pan, but also add some fragrance of zongzi leaves to the glutinous rice.

In addition to this, we must also be careful not to stack them on top of each other when steaming the glutinous rice dumplings, so that the glutinous rice cakes will stick together after steaming and are difficult to separate, it is best to spread the glutinous rice cakes in a pot and keep them at a certain distance.

Summary. Production Steps:1

Pour the glutinous rice flour into a large bowl, lightly add a little salt and sugar and mix well. 2.Slowly pour in the hot water and stir with chopsticks as you pour until a homogeneous dough is formed.

3.Knead the dough into long strips, divide it into small pieces of a certain size, and roll it into a round ball. 4.

Press down on the middle of the ball with your fingers, add an appropriate amount of red bean paste filling, and then roll it back into a ball. 5.Take a small bowl of sesame seeds, roll the kneaded round ball in the sesame seeds, and let the sesame seeds adhere evenly to the glutinous rice mochi.

6.Put the glutinous rice mochi in the steamer and steam over medium heat for 10-15 minutes until the glutinous rice mochi is soft and elastic. 7.

Take out the glutinous rice mochi, put it in a bowl, and sprinkle with an appropriate amount of sugar.

Hello! We'll be happy to help you! If you want to be glutinous and glutinous, you need to pay attention to the following points:

1.The ratio of glutinous rice flour Qingqiao and water should be appropriate, otherwise the glutinous rice mochi will be too hard or too soft. 2.

The kneaded glutinous rice dough should be filled in time, otherwise it will become hard. 3.The steaming time of glutinous rice mochi should also be mastered, if the time is too short, the glutinous rice flour will not be ripe, and if the time is too long, the glutinous rice mochi will be too dry.

We will provide you with how to make it.

Ingredients: 200 grams of glutinous rice flour, 240 ml of hot water red bean paste filling, sesame seeds, sugar.

Production steps Lao Ye: 1Pour the glutinous rice flour into a large bowl, add a little salt and sugar and mix well.

2.Slowly pour in the hot water and stir with chopsticks as you pour until a homogeneous dough is formed. 3.

Knead the dough into long strips, divide it into small pieces of a certain size, and roll it into a round ball. 4.Press down on the middle of the ball with your fingers, add an appropriate amount of red bean paste filling, and then roll it back into a ball.

5.Take a small bowl of sesame seeds, roll the kneaded round balls in the sesame seeds, and let the sesame seeds evenly adhere to the glutinous rice mochi. 6.

Put the glutinous rice mochi in the steamer and steam over medium heat for 10-15 minutes until the glutinous rice mochi is soft and elastic. 7.Take out the glutinous rice mochi, put it in a bowl, and sprinkle with an appropriate amount of sugar.

The soft and glutinous taste of glutinous rice mochi mainly depends on the processing of glutinous rice flour and the ingredients of the people, the taste of glutinous rice mochi is very unsharp and wrong, I wish you a happy meal, I hope mine will help you! Do you have any other questions?