Is it OK to grind the crust of glutinous rice cakes with water?

Ingredients. Flour.

300g green beans.

300g pork.

200g excipients. Oil. Amount.

Salt. Amount. Wine. Amount.

Light soy sauce. Amount.

Xianju rice noodles. 1 small handful.

Potato. 3 pcs.

Carrot. 1 root.

Water. Amount.

Egg. 1 pc.

Bitter wheat greens. 100g

Steps. 1.Put flour in a bowl, spoon in a teaspoon of salt, and beat in an egg, salt and eggs can increase the toughness of the batter.

2.Stir in water until it becomes a barely flowing batter.

3.After the batter is mixed, stir vigorously with chopsticks in one direction to let the batter come out, then cover the lid and let it stand aside for more than 1 hour, stirring several times during the period.

4.The frying pan is hot, there can be no oil, put a spoonful of batter in the middle of the frying pan, and then use a wooden spatula to draw circles and spread them out, the technical ones can grasp the dough with their hands, and it will be fine immediately after a circle, I am afraid of being hot.

5.After the four sides of the pie are lifted, they are lifted and placed on the plate, and everything is piled together, so that some of the hard edges can be softened again, but they must not be hardened by the wind.

6.Look at my crust, it's still very soft and thin, even if you use a spatula, there will be lines, and my little guy can eat several sheets for one person.

7.Next, start to prepare the filling, according to the characteristics of the local rice noodles or dried noodles, boil the water to blanch the rice noodles and cook them for a minute or two to take them out.

8.Shred all the other ingredients.

9.Blanch all ingredients except carrots and meat and set aside.

10.After blanching, the bitter wheat vegetables should be fully squeezed dry, and too much water will definitely not work.

11.Put a little more vegetable oil in the pot, and stir-fry the shredded meat until it changes color, it is best to fry it with half-fat and half-lean meat, which is more fragrant.

12.Add the carrots and stir-fry over high heat until soft.

13.Stir-fry with the other blanched fillings.

14.Add salt and season with cooking wine.

15.Add the chopped bitter wheat vegetables and stir-fry well.

16.Finally, add an appropriate amount of light soy sauce and stir well.

17.Once the fillings are cooked, turn off the heat.

18.Take a sheet of crust and place an appropriate amount of filling on one end.

19.Roll up the crust into a tube, and the cone can be enjoyed while it is hot, and if you can't finish eating, you can cover it with a cloth and put it up, so as not to be blown by the wind, it will crack.

21.I didn't use traditional rapeseed oil, the rapeseed oil squeezed by the farmhouse has been difficult to find these years, only olive oil can be used, if the rapeseed oil is more beautiful in color and more charming.

Can glutinous rice flour be made into cakes.

Glutinous rice flour is known for its softness, toughness, and glutinousness, and can be divided into: water-milled glutinous rice flour and cooked glutinous rice flour. It can be used to make soup dumplings, foods such as Lantern Festival, and family snacks.

Since glutinous rice flour can be used to make so many things, can it be used to make cakes? In fact, glutinous rice flour can be used to make cakes. Moreover, the nutritional value of glutinous rice flour is extremely high, not only containing protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., rich in nutrition, for warm and strong food.

Moreover, glutinous rice flour also has the effect of stopping sweating, which has a certain relieving effect on spleen and stomach deficiency and cold, poor appetite, and abdominal distension and diarrhea.

Because of this, there are various ways to make cakes with glutinous rice flour. It can not only make common egg glutinous rice cakes, pumpkin glutinous rice cakes, but also can be used to make sesame pumpkin cakes, milk red bean glutinous rice cakes, etc.

What kind of flour are finger cakes made of?

Taiwanese finger cakes have been eaten by everyone, and this kind of flavor is not a general dough cake or a green onion cake that can be compared, and the taste of Taiwanese finger cakes in each region is different, and it is loved by various groups. Some netizens really want to make finger cakes at home, so what kind of wheat flour is stronger for Taiwanese finger cakes? In fact, the wheat flour used to make finger cakes does not need to be too harsh, it is just ordinary wheat flour that can be completed.

The batter of Taiwan's finger cake is synthesized by stirring wheat flour into flocculents, and wheat flour can be made of ordinary wheat flour.

Main ingredients: 250 grams of whole wheat flour Condiments: 50 grams of cooking oil, 3 grams of salt.

1.Put the wheat flour into the utensil, add boiling water, mix while adding, mix well and weigh into a small snowflake shape;

2.Then add cold water and knead until it is clumped, sprinkle wheat flour on the cutting board, and mix the dough again until the surface is smooth and clean;

3.Wrap it in plastic wrap and let it stand for 30 minutes;

4.Roll out the batter into large square flakes, brush with a thin layer of oil and sprinkle with salt;

5.Stretch the dough into a strip like a folding fan;

6.Roll up the strips, swirl them into a circle, let the batter sit for 10 minutes, and then press flat;

7.Bake a hot frying pan over low heat, put the cake in and fry it over low heat (in addition, continue to beat the extruded cake surface);

8.After frying one side until golden brown, fry the other side, while the other side of the first one is fried;

9.The second one is fried together, and it can be eaten after frying.

How to make finger cakes: 1000 grams of wheat flour, 10-15 grams of salt, 10-20 grams of soaked multi-source, 10 grams of five-spice powder, 50 grams of green onions, 25 grams of animal oil or yellow cream, 400 grams of boiling water, 150 grams of cold water.

Processing technology: 500 grams of wheat flour and soaked multi-source cold mix evenly. Add salt to boiling water to melt, then pour in another 500 grams of wheat flour.

Then mix the two kinds of wheat flour together, add cold water and knead it into a batter, make alcohol for 20-50 minutes, after reducing the temperature, pull the development strips, roll out the dough skin, brush the animal oil on the rolling dough and sprinkle the five-spice powder and green onion segments, and then stack them together, twist them twice, roll them into a cake shape after standing still for 10 minutes, cut a knife in the middle after cooking, and shake them loose.

How to make breakfast cakes with flour and glutinous rice flour:

Ingredients: 170 grams of flour, 150 grams of glutinous rice flour, 3 grams of yeast, 55 grams of sugar, 200 ml of warm water, 2 spoons of black sesame seeds, appropriate amount of cooking oil, 1 piece of plastic wrap.

Steps: 1. Pour 150 grams of flour and 150 grams of glutinous rice flour into a bowl, add 3 grams of yeast and 5 grams of sugar, mix the dough with 200 ml of warm water, first dissolve the yeast, and then stir while pouring in.

2. Stir until there is no dry flour, then knead into a very smooth dough, cover with a layer of plastic wrap, seal and let rise for about half an hour.

3. Next, let's adjust the sugar filling, pour 50 grams of sugar, 2 spoons of black sesame seeds, 2 spoons of flour into the bowl, stir evenly and set aside.

4. Put the proofed dough on the cutting board and knead it, exhaust it, and then directly roll it into long strips and form a dough of uniform size.

5. We knead the dough with our hands, press it flat, knead it into a dough with a thin edge in the middle, then put in the filling, and then pinch it tightly with the method of wrapping buns, and then reunite it with our hands.

6. Then stick a layer of black sesame seeds on the prepared raw embryo, decorate it vaguely, cover with a layer of plastic wrap and seal it to rise for about 15 minutes.

7. When the time is up, proofing can be filled with gas.

8. When the oil temperature is 4 to heat, we put the finished cake base face down in the pot.

9. Boil until the bottom surface is slightly yellow, and turn it over for about half a minute.

10. Boil until the other side is slightly yellow, we turn it over again, the whole process is about 3-4 minutes, and the whole process is golden brown on both sides.

11. Finished breakfast cakes.

Summary. Hello dear, If you need raw materials, you need 50g of glutinous rice flour, 40g of sticky rice flour, 25g of clear noodles, 30g of caster sugar, 170ml of milk, 30ml of condensed milk, 20ml of white oil, a little cake powder, etc. Cake flour is actually cooked glutinous rice flour, which is used as hand flour to prevent sticky hands.

Cooked glutinous rice flour is to put an appropriate amount of glutinous rice flour into a clean pot and fry until it is slightly yellowed and smells of cornstarch, and let it cool for later use.

Hello dear, If you need raw materials, you need 50g of glutinous rice flour, 40g of sticky rice flour, 25g of clear noodles, 30g of caster sugar, 170ml of milk, 30ml of condensed milk, 20ml of white oil, a little cake powder, etc. Cake flour is actually cooked and sold glutinous rice flour, which is used as hand flour to prevent sticky hands. Cooked glutinous rice flour is to put the appropriate amount of glutinous rice flour into a clean pot and fry, fry until it is slightly yellow, and it smells of cornstarch.

Method: 1. Put the raw materials in a basin and mix them evenly into a paste, add half of the white oil first, and steam for 30 minutes to steam the slag and laugh at it; 2. After letting it cool slightly, add another such as half white oil and knead it into a smooth dough for later use; 3. Divide the dough into small portions, usually about 8-10 portions. This depends on the size of your mooncake mold and the thickness of the mooncake crust you want.

Usually use 25-40 grams of crust to wrap 25 grams of filling. <>

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The method of making mooncake crust with glutinous rice flour is as follows:Ingredients: 50 grams of glutinous rice flour, 50 grams of sticky rice flour, 25 grams of low-gluten flour, 25 grams of flour, 50 grams of salad oil, 50 grams of powdered sugar, 220 grams of milk, 30 grams of Lu Lu condensed milk.

Excipients: appropriate amount of bean paste filling, appropriate amount of cooked powder, a little cocoa powder, a little matcha powder, a little red yeast rice powder.

Steps: 1. Mix and stir with sugar, milk, condensed milk and salad oil.

2. Mix all the powders, sieve them, and add them to the mixture.

3. Stir well.

4. Sieve the mixed paste twice and let it stand for 30 minutes.

5. Put it in the steamer.

6. Cover with a plate when steaming to prevent steam from flowing in. Steam for 25 minutes left.

7. After steaming, take it out and stir.

8. Throw the dough directly into the kitchen machine while it is hot and stir for 5 minutes. Rub it until smooth and elastic.

9. Take out a quarter of the dough and add the cocoa powder.

10. Knead evenly and form a cocoa dough.

11. Add matcha and red yeast powder in turn to make green dough and pink dough, and knead the remaining white dough round.

12. Put it in a plastic bag and refrigerate it for more than an hour.

13. Divide the bean paste filling into 25 grams. The rest of the skins are also divided into 25 grams.

14. Roll out a leather bag and fill it with the filling.

15. Knead round.

16. Roll the ball with cake powder, sprinkle cooked powder in the mold, and then pour out the excess. Put the ball into the mold.

17. Press down hard and push the mooncake out.

18. You can also use other colors of dough and put it on the petals of the flowers in the mold.

19. Put the dough of another color in.

20. The moon cakes pressed out are tricks, and you can play to your heart's content.

Yes, but the pancakes made with glutinous rice flour will have a softer overall texture and less crispiness. Glutinous rice pancakes are a home-cooked and delicious staple food that can be used as a breakfast or afternoon snack, and can be added with some meat filling, leek filling, etc. to add flavor.

What can glutinous rice flour be eaten

Glutinous rice balls: Made with glutinous rice flour, they are very soft and sticky. When Teochew people say that something is very soft, they always like to say that it is "softer than glutinous rice balls".

Glutinous rice baba: The main ingredients are glutinous rice and sugar. Glutinous rice mainly contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, starch, etc., which is rich in nutrients.

Pumpkin glutinous rice cake: It is a soft and glutinous small snack, the color is bright, the skin is round and rolling, the taste is soft and glutinous, sweet and smooth.