The practice of millet pulping cake, why do rice cakes use cooked rice milk

Ingredients: 100 grams of millet, 160 grams of flour, warm water, 3 grams of yeast.

Excipients: sugar, raisins, dates.

Millet. Directions:

1. Beat 100 grams of millet into powder with a grinder, if you don't have equipment at home, you can buy finished millet powder directly.

2. Mix the polished millet flour and flour evenly.

3. Dissolve the yeast in warm water, the water temperature does not exceed 40 degrees, and let stand for 1 minute.

4. Dissolve the sugar in warm water, then slowly pour the sugar water into the mixed flour and stir well until it becomes a slightly sticky batter.

5. Put the batter in a mold that will not stick to the bottom, cover it with plastic wrap, and put it in a relatively warm place to ferment, almost double the original size, and it will be fermented.

6. Put dates and raisins on top of the fermented dough.

Hair cake. 7. Put cold water in the pot, put the dough into the steamer, steam, about 30-40 minutes to steam, you can also choose to put it in the steamer, steam at 100 degrees for about 40 minutes.

8. After steaming, simmer for another 5-10 minutes and take it out, let it dry for a while, draw a circle with a demoulding knife, and the cake can be removed from the mold.

9. Cut the cake out of the mold into pieces of moderate size and ready to eat.

Tips: The method described above uses a large mold, if you change to a small mold, the steaming time can be appropriately shortened.

Today, I changed the way to eat millet, added two eggs, and made a delicious and soft hair cake, which my family especially likes to eat. Let's tell you how to do it.

1. First of all, we prepare 200 grams to 300 grams of millet, wash it and soak it in water for 2 hours. When the time is about the same, pour out the water in the millet, beat in 2 eggs, and then pour it directly into the wall breaker, add 200 ml of pure milk, press the fruit and vegetable pieces, and squeeze it into millet pulp. Pour the squeezed millet syrup directly into the basin, add 4 grams of yeast, an appropriate amount of sugar, add more if you like to eat sweet, and then stir until the yeast melts.

2. Then we gradually pour 400 grams of flour into the rice milk, stir the dough into a batter without dry flour, the batter is particularly viscous, and then buckle the lid and put it in the sun to start fermenting.

3. After about 1 hour, the batter volume has become significantly larger, and there is rich honeycomb tissue in it, we stir it well to drain the gas inside, and then add some crushed raisins and jujube to the batter, and stir well. Take another mold, smear a layer of oil on the bottom and around the mold, which is easier to demold, and then pour in the batter, the upper part of the batter should be smoothed with a spatula, and then sprinkled with some bread sugar, which is delicious and beautiful.

4. Then put it directly into the steamer, after 20 minutes**, turn to medium heat and steam for 30 minutes after boiling over high heat. When the time is up, simmer for 3 minutes before boiling the pot to prevent the water vapor from falling on the cake.

5. Our millet flour cake is ready, it is soft and soft, nutritious and delicious, the most important thing is that it is not sticky to the teeth at all, raisins and jujubes are added to it, sweet and sour, it is really delicious, there is endless millet at home in the future, you can try this way of eating! Make sure you eat it once and you're addicted!

List of ingredients (200 grams to 300 grams of millet, 400 grams of white flour, 2 eggs, 200 ml of pure milk, appropriate amount of sugar, appropriate amount of raisins, appropriate amount of jujubes, a little bread sugar).

3. Refrigerate in a fresh-keeping bag if you can't finish eating, heat it up when you eat, and the roots are as delicious as the freshly steamed ones.

The reason why cooked rice milk is chosen to make rice cakes is to make the taste of rice cakes more delicate, and if you don't choose cooked rice milk, the taste of rice cakes may not be so good.

There are many ways to make rice cakes, as the name suggests, rice cake is "rice cake made of rice", but there is a name that may lead to misunderstanding, that is, the raw material of rice cake is called "sticky rice flour", in fact, this powder is rice ground powder.

Although rice cake seems simple, it seems to be an alternative steamed bun, but there are still some key points that need to be mastered to make it.

When making pasta such as fat cake, the fermentation process is of course the key to success or failure, and when fermenting, it can be adjusted according to room temperature, and generally speaking, in summer, the fermentation speed will be relatively fast, so you can add less yeast at this time.

In winter, the amount of yeast is slightly higher, so that the rice cake will ferment faster.

The fermentation effect of yeast is also related to the amount of sugar, and the addition of sugar can not only add sweetness to the rice cake, but also provide some energy for the initial proliferation of yeast, making the fermentation faster.

Because proper heating can make the hair more sufficient, and the rice cake made more fluffy.

The essentials of making home-cooked rice cakes.

Ingredient formulation. 1) Sweet rice cake: glutinous rice 40, white sugar or starch syrup.

20, water 40.

2) Radish Rice Cake: Late Indica rice.

29, water 30, white radish 40, salt pepper monosodium glutamate.

3) Fermented rice cake: 25 late indica rice, 30 water, 25 wheat flour, brown sugar or starch sugar leavening agent.

The above recipe is a percentage by mass).

Main equipment and equipment.

Crusher, forming mold, 80 mesh sieve, steamer.

Key points of the production process.

1) Cleaning with impurities.

Choose fine white glutinous rice to remove impurities such as sand and stones, and rinse it repeatedly with water.

2) Soaking. Soak the washed rice in the soaking pool with water for 12 24 hours, and wait for the rice grains to swell and the moisture content.

35 40 is fine.

3) Grinding. You can pour the soaked rice into the hopper of the crusher, and turn on the machine to grind the wet rice into wet rice flour.

4) Knead the powder. The purpose of kneading flour is to make the viscosity of the rice flour uniform and at the same time sieve to remove the lumps.

to ensure that the texture of the formed rice cake is uniform.

5) Ingredients. The excipients are added to the rice flour and mixed well before the compression moulding is formed, and the recipe can be adapted to local tastes. When sweet rice cakes require colored products, brown sugar can be used as a sweetener.

6) Steaming. The fermented rice cake is processed by fermenting for 30 minutes before steaming. Put the molded rice cake on the steamer and steam for 25 minutes.

The rice noodles sold in the supermarket have no effect after putting baking powder for a day, and after the rice cakes are steamed, they are dead. Why is that? Guys, please help, I've tried many times and the results are the same.

Junmai noodles can't be made.

You can add a third of the white flour, and you can add some baking powder.

The reason is that the stickiness of rice noodles is too high.

Add some white flour and baking powder to form the keel.

Function. Rice cake is called muffin cake in two ways, it is more troublesome to make, one-tenth of the rice milk should be boiled and matured, cooled, and then the rest of the rice milk is added to the cake seed (yeast) and cooked paste and mixed well, becoming cake milk. The fermentation time is relatively long, 6 hours in summer and more than 12 hours in winter, with the slurry surface being small honeycomb as moderate, and the fermentation transition should be neutralized by alkali.

After the sugar water is dissolved, pour it into the fermented cake slurry and stir well, pour it into the steamer, immediately put it into the pot where the water has been boiling, and steam it over a strong fire.

It is to make the taste of the rice cake more delicate.

Ingredients: 200 grams of rice flour, 50 grams of brown sugar, 20 grams of sugar, 350 grams of water, 30 grams of oil, 4 grams of high-glucose resistant yeast.

1. Mix rice flour, white sugar and brown sugar together, add 320 grams of water and stir with egg pump until you can't see the dry flour and the brown sugar is completely melted.

2. The remaining 30 grams of water and yeast are mixed evenly, the sugar content in the formula is very high, the yeast is easier to use with high sugar resistance, if there is no yeast that is usually used to make steamed bread, the yeast with low sugar resistance can not, it will not ferment.

3. Boil half a pot of boiling water, turn off the heat after boiling, heat the rice paste through the water, stir it constantly with an egg pump, add the oil and stir it together by the way, and heat it until the rice flour paste becomes thick.

4. The heated rice flour paste is not fully cooked, it can still flow, and it can be lifted into a line, and the heating makes the rice flour paste thicker.

5. Continue to stir the heated rice flour paste to dissipate heat, and you can add yeast water to the touch of warm feeling, stir evenly and cover with plastic wrap to ferment (yeast is not resistant to high temperatures, and the temperature will kill the active ingredients in the yeast if the temperature exceeds 50 degrees, and there is no way to ferment), and the heated rice flour paste should be cooled and then add yeast water, remember.

6. The rice flour paste is fermented to twice the size, there are many dense bubbles on the surface, stir it with egg pumping, drain the large bubbles, pour it into the mold prepared in advance, ferment it for the second time, and it will be good in ten minutes in summer.

7. Bring the water in the steamer to a boil, put the mold in and steam it over high heat for 30 minutes, turn off the heat and simmer for 2 minutes before taking it out.

8. Let cool a little and then cut into small pieces.

Here are the steps to make a glutinous rice cake using rice milk:

Ingredients: Glutinous rice flour: 250 grams.

Rice milk: 500 ml.

Caster sugar: 100 grams.

Sesame seeds: to taste.

Steamer or steamer.

Steps:1Prepare the rice milk: Soak an appropriate amount of glutinous rice in water for about 4-6 hours until the rice soaks and softens. Then add an appropriate amount of water to the soaked rice and stir it with a blender until it is even to make a delicate and fragrant rice milk.

2.Ready for fermentation: Pour the prepared rice milk into a large bowl, add caster sugar, stir well and let the sugar dissolve completely. Then cover the bowl with plastic wrap or a damp cloth and place it in a warm place to ferment for about 4-6 hours until the rice milk has fermented.

3.Ingredients: Add glutinous rice flour to the fermented rice milk and stir well to make sure that no particles are consistent with the batter.

Then pour the mixed glutinous rice milk into the steamer and steam over medium-low heat for about 30-40 minutes until the glutinous rice cake becomes fluffy and transparent.

5.Cooling and slicing: After the steamed glutinous rice cake is removed, let it cool to room temperature. Then use a knife to cut the glutinous rice cake into the desired shape and size.

Now you can enjoy the delicious glutinous rice cake! It can be enjoyed as breakfast, afternoon tea or dessert to enjoy its unique texture and sweet taste.

Glutinous rice milk is made of glutinous rice soaked in advance, and a certain proportion of water is added to the blender to beat into rice milk. It is best to filter the rice milk after beating it to make it more delicate.

2. Add the same amount of rice flour or one-third of the flour to increase the gluten, stir into a batter, not too thin, and use chopsticks to stir out traces. It's a pity that I couldn't find the ** that made glutinous rice cakes before, but I sent a ** that made rice cakes.

3. Add an appropriate amount of yeast powder to the batter, you can put in white sugar to make white sugar flavor, and you can also put brown sugar to make brown sugar flavored glutinous rice cake. Cover with plastic wrap and let rise in a warm place until twice the size.

4. Peel off the plastic wrap and shake out the bubbles. Then find some molds, I use the paper cups of cupcakes to make them, pour in the batter, and the paper cups can be one-seventh of the position. If you use ceramic or metal molds, you should brush a layer of oil to get rid of the mold.

You can sprinkle your favorite nuts, red dates or raisins on the glutinous rice batter. Put it in the steamer for a second time for 40 minutes, then steam it over high heat, simmer for three minutes, remove the lid, and the delicious and soft glutinous rice cake is ready. When eating, pour a layer of osmanthus juice to give it a unique flavor.

Rice milk cake specific method:

1. Wash the rice two or three times, then add water to soak it, put it in the refrigerator for one night and use it again the next day. It should be noted here that everyone should try to choose indica rice, not japonica rice. Because the viscosity of indica rice is lower than that of japonica rice, it is more suitable for making rice cakes.

But if there is aged rice at home, whether it is indica rice or japonica rice, it can be used to make rice cakes. The older the rice, the better it tastes, and the rice cake is a good place to go for the aged rice at home.

2. The next day, wash the rice twice, put the rice into the wall breaker, add 130 grams of water, start the fruit and vegetable juice or milkshake function, and grind the rice into a very delicate rice milk.

3. Then add sugar, silver flour and yeast. I put 40 grams of white sugar, the sweetness is moderate, and the amount of white sugar can be controlled between 30-50 grams. Adding a little plain flour can help rice cakes expand better, and in some places, the proportion of flour added to make cakes is higher, all of which are for one purpose.

4. Then stir all the ingredients well.

5. The more thick the rice milk, the fluffier the rice cake. After stirring well, cover with plastic wrap or cover a pot, let it stand, let it ferment, the current weather is about an hour.

6. Before fermentation, take out the mold and brush it with a thin layer of lard, which can also be done with olive oil or corn oil.

7. After fermentation, you can see that the volume has increased significantly, and bubbles have begun to appear on the surface.

8. Use a spoon to scoop up the fermented rice milk directly, and put it directly into the mold without stirring.

9. Put the rice milk into the mold, eight points full, note that it must not be filled here.

10. Then let it stand for about ten minutes, and the rice milk in the mold will continue to ferment until it is very full, and then it can be put on the pot.

11. Pot on cold water, steam over high heat, turn to medium fire after steaming, 20-30 minutes. The length of the mold and the depth of the mold shall be adjusted appropriately.

12. Don't take it out in a hurry after turning off the heat, let it simmer for another ten minutes before taking it out, otherwise the cake will easily collapse.

13. Dry until it is not hot, and then take it out from the mold, because the mold is brushed with oil, it is quite convenient to take it out.

14. The inside of the rice cake is honeycomb obvious, this rice cake is soft and Q elastic, delicious and non-sticky to the teeth, the rice fragrance is strong, and it is so delicious that it can't be stopped.