The practice of millet rice cake is a homely practice, and the practice of rice cake is complete

Method steps.

Millet noodles are ready.

After selecting the red dates, wash them and cook them for about 10 minutes.

Mix the millet noodles with an appropriate amount of water.

Mix with jujubes.

Put pancakes on top of the large pot stove because it's too sticky.

Put the cake inside while kneading it into a round shape, so you don't have to pinch it in advance.

It's all set.

Cover the lid and boil the pot for a stick of incense for a long time.

Steamed. Precautions.

This kind of rice cake is very sticky, so you must drink water before eating, as the saying goes, "If you don't drink water, your intestines will stick to it."

After the pot is boiled, a stick of incense is burned, and when the stick of incense is extinguished, the rice cake is steamed.

Rice cake that is easy to succeed.

My sister ate rice cakes outside and said it was delicious, and asked me to do it, the first time I found a recipe to make it, the taste was OK, it didn't look good, it collapsed, it should be a fermentation over-the-top, and it was very troublesome and difficult to stir with a gelatinization method, and the second time there was no gelatinization, easy to succeed and operate, and it was also very Q bomb.

Ingredients: 400 grams of rice.

Water about 200 grams.

Yeast 4 grams.

70 grams of caster sugar.

The making method of rice cake that is easy to succeed.

The rice bubble for more than half an hour, because it is a wall breaker to play more delicately, if it is not a wall breaker, the rice bubble for more than 2 hours. Put all the ingredients into the wall breaker and mix into a fine rice milk.

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The rice milk is fermented once, and the height rises to twice the height, and I used about 35 minutes at night when the room temperature is more than 30 degrees Celsius in summer. It is necessary to observe at any time, for fear that the fermentation will be overdone and it will collapse in the middle of steaming.

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After fermentation, we must try to defoam as much as possible, otherwise the tissue pores will be larger.

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After defoaming, brush the paper cup with oil, so that it is easy to demold, pour the paper cup six minutes full, and put some black sesame seeds or raisins and cranberries for 20 minutes to eight minutes full for the second fermentation. Boil the paper cup, 20 minutes, simmer for 3 minutes, and the white Q bomb rice cake is out of the pot.

Tip 1Fermentation is very important, observe it at any time, and do not overdo it at once, otherwise it will collapse.

2.Defoaming is very important, otherwise the tissue pores are large and not delicate enough.

Radish rice cake: late indica rice 29, water 30, white radish 40, salt chili monosodium glutamate.

Fermented rice cakes: late indica rice 25, water 30, water wheat flour 25, brown sugar or caramel raising agent.

Production process: impurities removal and cleaning.

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

Soaking the washed rice in the soaking pool and adding water to soak for 12 24 hours, until the rice grains swell, the moisture content is 35% 40%.

Grinding 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.

The purpose of kneading the flour is to make the viscosity of the rice flour uniform, and at the same time sieving to remove the clumps to ensure the uniform texture of the formed rice cake.

The ingredients are mixed in the rice flour before the mould is formed, and the recipe can be adapted to the local taste. When sweet rice cakes require colored products, brown sugar can be used as a sweetener.

The processing of steamed fermented rice cakes is to ferment for 30 minutes before steaming. Put the molded rice cake on the steamer and steam for 25 minutes.

Nutritional value of rice cakes.

Glutinous rice, also called Jiangmi. Because of its fragrant and sticky taste, it is often used to make flavorful snacks, such as rice cakes, lantern festivals, zongzi, etc. Glutinous rice is waxy white, opaque or translucent.

It has low water absorption and swelling, large post-viscosity, smooth taste, and is difficult to digest and absorb. Glutinous rice is Ganping, which can warm the spleen and stomach and nourish the middle qi. It has a certain relieving effect on spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea, so the ancient saying "glutinous rice porridge is a wonderful product for warming and nourishing stomach qi".

Glutinous rice has an astringent effect, and has a good therapeutic effect on frequent urination and night sweats. Glutinous rice is suitable for patients with hyperhidrosis, blood deficiency, spleen deficiency, body weakness, night sweats, tuberculosis, neurasthenia and other diseases. In addition, glutinous rice is suitable for boiling into thin porridge, which is not only nutritious, beneficial and nourishing, but also easy to digest and absorb, and can nourish stomach qi.

The recipe for rice cakes is as follows:

Ingredients: 150 grams of sticky rice flour, 30 grams of sugar, 150 grams of water, 2 grams of yeast powder, appropriate amount of cooked black sesame seeds.

The first step is to weigh all the ingredients and prepare them, put the weighed sticky rice flour in a large bowl, put the sugar and yeast powder in at the same time, pay attention to the two things not together, put them separately in different mu positions of the flour, and stir them well with chopsticks.

The second step, then add a little water to it, pay attention to add it slowly, each time you add water, you need to wait for it to be fully absorbed before you can add water again, sticky rice flour and water according to the ratio of 1:1, to add all the water to the sticky rice flour, and stir into a smooth and non-granular thin batter.

The third step is to cover the container with the batter with a layer of plastic wrap, put it aside to let it stand and let it rise, and wait for fermentation to twice the original size, process the black sesame seeds in the fermentation process, do not add oil to the wok, and then add the black sesame seeds after heating, and stir out the fragrance over low heat, or use dried cranberries.

The fourth step is to put out the fried black sesame seeds to cool, at this time the batter is almost ready to ferment, pick up the container with the batter with both hands, gently shake it on the table a few times, expel the bubbles inside, prepare the non-stick mold, and pour the rice cereal into the mold.

The fifth step, don't pour too full, almost 8 minutes full, and then let stand for 15 minutes between the sheds, finally sprinkle black sesame seeds, add water to the pot, after the water is boiled, put the processed rice cake embryo through the water, steam for 20 minutes, turn off the heat and simmer for 3 minutes, you can get out of the pot.

Method: 1) Soak the sticky millet in water.

2) After grinding the adzuki beans, soak them in warm water for about 3 hours, then peel them, pick out the slag, simmer them after steaming, add salt, and put them in a stone mortar. Mash and place in a sieve.

3) Take the soaked sticky millet and steam it in a stew pot to make rice cakes.

4) Cut the rice cake into large pieces and dip it in the bean paste.

Korean rice cakes (glutinous rice cakes) are made with wooden molds similar to Chinese colors (the wooden molds of rice cakes are very small, and the rice cakes made are generally only the size of walnuts, and there are two kinds of wooden molds: pottery and wooden), and there are various kinds of small snacks of various shapes.

Rice cakes are indispensable for holiday gifts, especially for mothers' family gifts, and it is said that rice cakes also contain the meaning of sincerity, love and filial piety. When moving, there is also a custom of making rice cakes and distributing them to neighbors. In the murals excavated in Korea, there was a scene of cake beating in Korea during the Silla period (676-935 AD), and the rice cake culture in Korea reached its peak during the Joseon Dynasty (1392-1910 AD).