How to make rice crackers that don t stick to your teeth, and make rice crackers that are too sticky

Ingredients: 250g of rice (preferably hard).

45g granulated sugar

1 teaspoon yeast.

Baking soda 1 2 teaspoons.

Scalding water 55g

Water: Appropriate amount.

Method: 1. Wash the rice, soak the hard rice in water for more than 2 hours, and the soft rice can be soaked for 1 hour or not at all. Control the drying and grind it into very fine rice noodles.

2. Take 1 3 quantities of rice noodles and mix them with sugar, flush them into 55g of scalding water above 90 degrees, stir them quickly, and let them cool to about 30 degrees.

3. Mix the batter with the rest of the rice flour and yeast, add an appropriate amount of water and mix it into a fresh cheese-like consistency, and compact. Wrap in thick cotton and ferment at room temperature. Degree of fermentation: Fermentation in summer until you can see more large cracks on the surface, and more small cracks in winter.

4. Melt the baking soda powder with a little water, pour it into the fermented slurry and mix well.

5. Heat the frying pan with a little oil over medium heat, until the water will bubble and evaporate when a small amount of cold water is dropped, wipe off the dripping water, put a small dish of warm water in the pan, scoop the prepared slurry into it with a spoon, cover, steam on one side, wait for the steam to escape, and the bottom of the cake will be golden brown. Serve hot.

2. Medium and low heat branding, so that the water will bubble and evaporate moderately when a small amount of cold water is dropped, rather than evaporating and drying all at once. If the fire is big, it is easy to scorch, so you should pay attention to this.

3. The choice of rice: the finished product made of hard rice is the softest, the rice cooked into rice is softer, and the rice crackers made are sticky.

4. This amount of sugar is relatively sweet, I think it is more delicious if it is sweeter. Those who are afraid of sweetness can be reduced to 15g, which is the degree to which you can taste sweetness when you taste it carefully.

Summary. Hello, for you. You can't just put glutinous rice flour in it, you should add some flour, the cake is fragrant and soft and glutinous, and it is not sticky to your teeth, plus a little bean paste filling, it is really delicious, when making glutinous rice cakes, don't just add glutinous rice flour, add more of it, sweet and soft glutinous and non-sticky teeth, especially delicious!

Hello, for you. You can't just put glutinous rice flour in it, you should add some flour from Qiaozhen, the cake is fragrant and soft and glutinous, and the orange is not burned to eliminate the sticky teeth, plus a little bean paste filling, it is really delicious, when making glutinous rice cakes, don't just add glutinous rice flour, add more of it, sweet and soft glutinous non-sticky teeth, especially delicious!

Hello, for you. A lot of stickiness is due to the fact that the rice flour is not fermented thoroughly, and no flour is added. You can soak the rice overnight, then beat it into rice milk, and finally add flour and potato and yeast powder to make it fully fermented, and the last step is to put it in the pot and fry it to eat.

In this way, the rice hair cake is crispy on the outside and tender on the inside, and it is quite fluffy and not sticky. God covers the beard.

The one I made is a cake made of rice grinding, and it will be hard with flour, so is there any other way not to stick to your teeth?

Hello, for you. Mix in some other grains, such as bean flour, cornmeal, etc.

Rice cakes have a long history and are one of the traditional snack foods with Chinese characteristics. Rice cakes are steamed from sticky rice or rice flour, which is easy to process, shelf-stable, and has a variety of ways to eat, so it is very popular with people.

There are many ways to make rice cakes, and people in each region adjust the ingredients according to their preferences and habits.

The most common of these is rice flour (sticky rice flour and glutinous rice flour).

Ingredients: sticky rice flour (rice flour), glutinous rice flour, sugar, osmanthus (this can be left out).

Production: 1Sticky rice flour and glutinous rice flour are slowly added with water, kneaded into granules, and a handful can be pinched into a ball without loosening, and it will not be loose when poured into the basin;

2.After the rice flour is sifted, add sugar and osmanthus, stir well, and brush the mold with a layer of oil (easy to demold);

3.Pour the stirred rice noodles into the mold, do not press, use the method of gently knocking, fill it and scrape it flat with a spatula, and then put some raisins, red dates, and dates on top of the rice cake (this depends on your preference, there is no problem if you don't put it);

4.Steam on high heat for 20 minutes.

Tip: Rice cakes must be steamed all at once.

Another method is to make rice by beating it into rice milk.

Ingredients: rice, glutinous rice, sugar, yeast.

1.Soak the rice and glutinous rice in water a day in advance;

2.Drain and dry the rice and glutinous rice;

3.Pour the dried rice into a food processor and add water to beat it into rice milk (beat it several times, the taste will be more delicate);

3.dissolve the yeast with warm water (never use boiling water, otherwise the yeast will be scalded to death);

4.Pour the yeast water into the rice milk and stir well;

5.Let the rice milk in yeast water sit for 20 to 30 minutes;

6.Brush the mold with a layer of oil and pour the rice milk into the mold;

7.Steam for 20 minutes.

Some places also add flour, tapioca flour, milk, etc. to rice flour or rice milk to increase the taste, and we can add it according to our preferences and eating habits.

If the rice cake is sticky, you can appropriately adjust the ratio of glutinous rice flour to rice flour, minimize the amount of glutinous rice flour, increase the amount of rice flour (the viscosity of rice is much less than that of glutinous rice), or add tapioca flour, flour, etc. to the rice flour to reduce the stickiness of glutinous rice.

1. First of all, we need to prepare 1 bowl of flour and 2 bags of milk, then pour 40 grams of tapioca starch into the bowl, and stir well with 80 ml of milk for later use. Next, pour 200 grams of sticky rice noodles, 100 grams of flour, 40 grams of sugar, 4 grams of yeast, 2 grams of baking soda into a large bowl, stir well, and then gradually pour in 200 ml of pure milk, in order to increase the flavor of milk, we can also add 2 spoons of milk powder, or condensed milk. Then stir the batter until there is no dry flour, then pour the tapioca starch water just now, and continue to stir well, the consistency is similar to that of sour yogurt, and it will form a sheet when picked up with chopsticks.

2. Put the batter on the lid and put it in a sunny and warm place to start fermenting, about 1 hour, the volume of the batter becomes significantly larger, and there is a rich honeycomb tissue inside, we will stir the batter with chopsticks, drain the gas inside, stir as much as possible, and the internal structure of the pasta will be more delicate. 3. Prepare a few molds, smear a thin layer of oil on the bottom of the mold, which is better to demold, and then put the batter into the grinding tool, nine points full, sprinkle black sesame seeds on the upper part of the batter, delicious and good-looking, put a wolfberry and then decorate it, after the batter is all loaded, put hot water on the pot, and steam over high heat for 15 minutes. 4. When the time is up, simmer for 3 minutes and then open the pot, and then pick it out, this should be demolded while it is hot, our steamed rice cake is ready, simple and delicious, with a strong milk fragrance, and I also secretly added tapioca starch to it, and the rice cake is extra strong to eat, and it must not stick to the teeth.

When making rice cakes, you should use sticky rice flour and glutinous rice flour to mix, if you want not to stick to your teeth, you should adjust the proportion well, glutinous rice flour is relatively less to put a little more sticky rice flour.

Use a pound of flour, mix it with mashed potatoes, add salt, five-spice powder, and then put a little oil to knead, knead until the dough and mashed potatoes are completely soft and stick together. Beat two eggs into the empty basin, break up the eggs, put five-spice powder, edible salt, a spoonful of light soy sauce, stir the chicken powder, add the soaked shredded potatoes, add a few spoons of cooked oil, cut green onions, then add sesame oil and stir well, add a small amount of refined salt, chicken essence, an appropriate amount of sugar to taste, add egg juice, mashed potatoes to a small amount of flour and stir evenly, and then shape into potato cakes, put them in the oil pan and fry, pay attention to the color of the potato cakes, fry until golden brown on both sides, that is, Yuan Xinke can also add a small amount of flour to stir into a thicker batter.

<> shredded potatoes, add an appropriate amount of flour, salt monosodium glutamate, an egg, an appropriate amount of water, and a little Xi, spread into a flatbread, cut it, and fry it golden brown on both sides. Shredded potatoes rinse with water, drain the water, add an egg, a little less water starch, flour, salt, monosodium glutamate mix evenly, the pot burns oil, the oil is hot and poured out, add the mixed shredded potatoes and fry until golden on both sides, the fire is not too big otherwise it is easy to fry, thank you put the freshly kneaded round mashed potatoes into the electric baking pan, press gently until flat, cover the pot, and after a few minutes, the browned soil is missing and the bean cake is ready.

Pour the dried pumpkin into a pot, stir it with a spoon into a puree, add sugar, lard, noodles, and glutinous rice flour to mix the dough and form a dough with moderate hardness and softness. It is then mixed with glutinous rice flour and sugar to make a round cake, and the golden color of the fried rice looks very attractive. Depending on your preference, you can add bean paste to make it even sweeter and more delicious.

Today I will share the pumpkin pie recipe that a novice can learn. Mash the pumpkin with a spoon and add the white sugar in turn (sweetness according to your taste); Appropriate amount of glutinous rice flour (preferably non-sticky); Take a teaspoon of cooking oil, knead into a dough and set aside. Pumpkin pie, put a little in it, baking powder!

It's simple and distinctive! The nutritional value is high!

If you want to make glutinous rice cakes, crispy on the outside and tender on the inside, and not stained with teeth, in fact, it is very simple to carry with Sun Roll, first of all, you should use 150 grams of glutinous rice flour and 50 grams of flour to smile, that is, a ratio of 1:3, so that the noodles are more meaty.

We can add eggs and water to the glutinous rice flour, and then steam it in the pot for about 20 minutes, and the glutinous rice cakes that come out of this way are more delicious.

If you don't like milk, you can replace it with water, stick white sesame seeds on both sides of the cake, remember to press it with your hands, so that the white sesame seeds are more firm and not easy to fall.

<> rice cake does this without sticking to your teeth:

1.Wash the rice and soak it overnight, then put it in a food processor and beat it into rice milk.

2.Take a large bowl and pour in some rice milk.

3.Heat the rice milk in a large bowl in the microwave for about 30 seconds, and pour it together with the rice milk in a small bowl and stir.

After cooling, heat the sugar and yeast and stir well to carry out the first fermentation.

5.After cooling, heat the sugar and yeast and stir well to carry out the first fermentation.

6.Pour in the remaining rice milk, stir well, and proceed to a second fermentation.

7.Put the fermented rice milk into the mold and steam it for 15 minutes.

Demoulding and plating, delicious and non-staining.

FYI.

If you want to stick your teeth when making rice cakes, it's actually very simple. We first soak the prepared glutinous rice in water for one night, and then grind it into flour with a wall breaker, add an appropriate amount of cornstarch and cornstarch to the ground flour, and stir it together with warm water so that it will not stick. Isn't it easy?