Eat oil cake with yellow rice flour with warm water or cold water

Yellow rice. Ingredients for making flour cake:

Ingredients: 600 grams of yellow rice noodles.

Excipients: red adzuki beans.

120 grams, 60 grams of dates (dry).

Seasoning: red sugar.

120 g of peanut oil.

80 grams. Characteristics of Yellow Rice Flour Oil Cake:

This cake is crispy on the outside and tender on the inside, soft and sticky, smooth and fragrant.

Teach you how to make yellow rice flour oil cake and how to make yellow rice flour oil cake delicious.

1.Put the yellow rice noodles in a pot.

Inside, pour in water, mix well into a wet block, steam for half an hour until cooked, take out and pour into the basin, dip your hands in cold water while hot and roll evenly, rub a little oil on the dough, and set aside.

2.Place the red adzuki beans.

Wash the red dates, put them in a pot, pour in water and boil, simmer them over low heat until they are soft and rotten, remove the jujube cores, add brown sugar, and roll them into a puree with a hand spoon to form a filling.

3.Wipe a little oil on your hands, knead a piece of dough about 50 grams, knead it round and flatten it, wrap it with jujube bean filling, knead it into a ball, and then press it into a flat circle by hand, that is, it becomes a cake blank.

4.Pour peanut oil into the pot, burn until it is hot, put in the cake blank, fry it until golden brown, remove it, and then eat.

Yellow rice flour rice cake method.

Put yellow rice noodles in the pot and slowly bring water to the pot, but don't get a lot at once. Turn it back and forth with chopsticks, like making pimple soup.

Like. Don't go to a lot of water, there should be some small lumps, some of which are dry noodles, and then steam in the pot (the pot should be puffed with a good cloth) to sprinkle a layer of live small lumps about 1 cm, and then put some favorite beans (red beans, Baijiang beans, etc., you can also put dates, but these are soaked in advance) and then sprinkle some gnocchi, so that the layer by layer is paved, cover and steam for 45-60 minutes. You can dip it in the sugar and eat it.

Note: Why can't you put too much water, because the yellow rice noodles will absorb water during the steaming process, if there is too much water when the noodles are live, they will all be piled together after steaming, too soft and not delicious.

The preparation of yellow rice flour fried cake.

Ingredients: 1000 grams of yellow rice, red bean paste.

1000 grams.

Seasoning: 15 grams of sugar osmanthus, 150 grams of peanut oil.

The characteristics of yellow rice flour fried cake: this cake is golden in color, crispy in skin, soft and chewy, delicate and sweet in filling, and should be eaten hot. The preparation of yellow rice flour fried cake.

1.Wash the yellow rice (new yellow rice should be chosen), soak it in cold water for 4 hours, grind it into a thin paste with the rice, put it into a cloth bag and hang it to drain the water, then pour it into a basin, put it in a warmer place to ferment it, the time should not be too long, and the noodles are just started.

2.Take a small piece of noodles weighing about 60 grams, knead them into a ball, put them on the left hand and press them into a round skin, put the bean paste mixed with sugar osmanthus on the round skin with the right hand, rotate the round skin to gradually wrap the filling, and then remove the noodles at the closing place, put it on a damp cloth and press it into a round cake shape, and wrap all the noodles and the filling according to this method.

3.Pour peanut oil into the pot, burn until it is 60% hot, put the fried cake into the oil in batches, fry until golden brown, and then serve.

The key to making yellow rice flour fried cake: The peanut oil in the seasoning is used to fry yellow rice fried cake, and it is advisable to prepare more than the actual amount.

Yellow rice flour, oil cake noodles and noodles are generally warmed at about 50 degrees Celsius.

If the temperature is relatively low, the water temperature of the noodles can be a little higher, use warm water of 60 degrees to 70 degrees, and do not boil the water, so that the noodles have no toughness.

The method is: put the yellow rice noodles into the basin and slowly bring water to the basin, but not a lot at once. Turn it back and forth with chopsticks, as if making gnocchi soup. Don't pour too much water, there should be some small bumps and some dry noodles.

Yellow rice flour steamed cake with cold water. If you mix noodles with hot water or boiling water, the fermented yeast will be inactivated because of the high heat, and the inactive yeast will not play the role of dough fermentation, and the steamed yellow rice cake will have a poor taste. By using cold water, you can reduce the loss of the main ingredients of the yellow rice cake and make it evenly heated.

Yellow rice flour steamed cake with cold water. If you mix noodles with hot water or boiling water, the fermented yeast will be inactivated because of the high heat, and the inactive yeast will not play the role of dough fermentation, and the steamed yellow rice cake will have a poor taste. By using cold water, you can reduce the loss of the main ingredients of the yellow rice cake and make it evenly heated.

Ingredients: 500 grams of flour.

Accessories] 300 grams of Chengsha filling, 250 grams of cooking oil, 750 grams of water.

Method] pot on the fire, add 650 grams of water to boil, then pour the flour in, twist repeatedly with a small rolling pin, remove the pot when the dough is shiny and mature and hot dough, pour it on the board and spread it out to cool, then mix in a little dry flour and knead it evenly by hand, put it in a warm place and then knead it into long strips, knead it into 20 agents, press it into a small round skin package one by one and pinch it with sand filling. Then press it into a small round cake shape, put it in the oil pan and fry it until golden brown.

Features] The skin is crispy and tender, sweet and sticky and palatable.

Note] Traditional snacks, mostly used as breakfast, have a great influence in western Sichuan. This cake is a traditional snack in Heng Jinnan, Taiyuan and other places, and can also be wrapped in assorted sugar filling, jujube bean filling, etc. The manuscript is made of Chengsha stuffing, see Chengsha buns.

Chengsha filling production steps: Hongtang is hammered into a puree with a wooden stick, added flour and lard kneaded into a filling (you can go to Xi'an Guanxiangxing to learn, it's very good, this is where you learned).