The practice of glutinous rice egg cakes, the glutinous rice cake method of glutinous rice cakes

Ingredient List]:

Ingredients: rice, eggs.

Ingredients: green and red peppercorns.

Seasoning: salt, chicken powder, thirteen spices, vegetable oil.

Step 1: Pour the rice into the electric pot and wash it, then pour the rice washing water clean. After the rice water is dried dry, spread the rice flat and add an appropriate amount of water to steam the rice.

The water used to steam the rice should not exceed 1 cm of rice, so that the steamed rice has clear grains and is fragrant and glutinous. In the fine cooking rice mode, the rice is steamed and placed in a basin to cool for later use.

Step 2: Crack 4 eggs into the cooled rice, cut a little green and red peppercorns, and put them together to add color to the dish. Then beat the rice and let it evenly coat with the egg mixture. Add 2 grams of salt, 2 grams of chicken powder, and 1 gram of thirteen spices, and stir into a uniform rice cereal for later use.

Step 3: After all the ingredients are ready, we boil the oil in the pot, and after the pan is fully sliding, pour out the hot oil and add the cold oil. After that, pour the rice cereal into the pot and spread it into a thin and uniform round rice cake.

Turn on low heat and keep turning the pan so that the rice crackers can be heated evenly. When the edges of the rice crackers change color, turn them over and pour a little vegetable oil along the edges of the pan to prevent them from sticking. Keep on low heat for 2 minutes.

When the rice crackers are all set, turn them over again and cover the pot.

Step 4: After the lid is covered, cook for another 2 minutes to let the inside of the rice crackers quickly cook. After 2 minutes, we turned over again.

Keep the heat low for about 5 to 6 minutes, and when the rice crackers are golden brown on both sides, they are ready to serve. Cut the baked rice crackers into even small pieces, place them on a plate, and serve.

1: Prepare the materials.

2) Crack the eggs into a large bowl, add 100ml of milk and sugar, and stir well.

3: Add an appropriate amount of glutinous rice flour, don't add it all at once, so as not to add too much, stir while adding.

4) Stir into a medium-thick egg batter. (Pull up the whisk, and the batter will slide down in a line).

5: Turn on low heat (130 degrees) in a frying pan and preheat it slightly, brush with a layer of oil, scoop a spoonful of egg batter into the pan with a spoon, pour it slowly, so that the batter is affected by the temperature and will not flow very large.

6: After the bottom is cooked, the egg batter on the surface is almost solidified, turn over and continue frying.

7: Fry in turn. (At this time, the egg glutinous rice cake is already ready to eat.) ）

8: If you want to eat a cake like this, which is not charred at all, fry it over minimal heat. (100 degrees).

9: Prepare some red bean paste, knead it round, then place it in the middle of 2 sheets of plastic wrap, flatten it flat, and roll it out with a rolling pin until it is the same size as an omelet.

10) Take a piece of egg cake and spread with red bean paste.

12: Cut open for easier consumption.

Poetic words: 1: It is okay to add milk, and sugar can also be replaced with condensed milk.

2: Don't add too much at once when adding powder, add it in parts, otherwise it will be too dry and you will have to add eggs. (Stir while adding, and feel that the consistency is OK).

3: I added some rice flour to the glutinous rice flour in a ratio of 2:1. It's okay not to add it.

4: When pouring in the egg batter, pour it slowly, so that the batter is affected by the temperature and does not flow very large. If it runs out of the pan quickly, the egg batter will be too thin, and you need to add rice noodles.

5: The whole process is on low heat, I usually fry it at 130 degrees, and if there is no trace of burnt skin in step 8, it is fried at 100 degrees.

6: Be careful when turning over, so as not to affect the appearance of the flip. I'm used to shaking the pot and turning it over, so it won't break when the surface isn't solidified, but it takes a practice process.

7: Don't add too much sugar, if there is too much, the surface is relatively easy to burn. Generally normal amounts, it will not.

Glutinous rice egg cake, fragrant and delicious, nutritious and healthier!

Ingredient breakdown. Flour, glutinous rice flour, yeast, sugar, baking powder, warm water, eggs, oil.

1. Finished product! 2. 200 grams of flour, 50 grams of glutinous rice flour, each gram of yeast baking powder, 15 grams of sugar, dilute with 150 grams of warm water, pour in 3 eggs, stir the batter in one direction, seal it with plastic wrap, and stand still for 20 minutes!

3. Scoop the batter with a spoon!

4. Add an appropriate amount to the pan and fry over medium-low heat!

5. Fry the bottom surface and turn it over!

6. Get out of the pot when cooked!

Other practices: I have always had the impression that the glutinous rice cakes will stick to the pot, and they are also very sticky to eat, and they are particularly oil-intensive, this time I used an electric baking pan to brand glutinous rice cakes, and found that the effect was surprisingly good, the cakes were soft and not sticky to the teeth.

Process: Frying. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Beat the eggs.

2.Add glutinous rice flour, add salt, five-spice powder, and water.

3.Mix well into a state that chopsticks can pick up.

4.Midea's electric baking pan is powered on, and the scallion pancake or egg cake function is selected. Pick up and down the baking sheet, pick the batter into small pieces and place them on the baking sheet, close the lid.

After a few minutes, open the lid, the cake has already puffed up, brush the surface with oil, turn over, and continue to burn. (The structure of the upper and lower plates of the electric baking pan is different, and the heat is also different, so it is more uniform to turn over and fry it).

6.At the end of the whole 5-minute process, turn off the electric baking pan and take out the cake to enjoy.

Cooking Tips:

Just put a little oil in the city.

First of all, prepare: 200 grams of glutinous rice flour, 100 grams of cornmeal, 1 egg, 200 ml of warm water, and an appropriate amount of bean paste filling.

The first step is to prepare a large bowl, add cornmeal, then add glutinous rice flour, knock in eggs, stir well, pour warm water in batches, stir with chopsticks while pouring, stir into a large cotton wool shape, knead the dough with your hands, knead it into a smooth dough, cover it with plastic wrap, and make the dough for half an hour.

The second step is to put the dough on the panel, rub a little cooking oil on both hands to prevent sticking, knead the dough, arrange it into long strips, and cut it into dough of the same size with a knife.

The third step is to arrange the dough into a circle, press it flat with your hands, knead it into a round cake with your hands, scoop a spoonful of bean paste filling and put it in the middle, close it tightly like a bun, close it downward, knead it round, do it all according to this method, cover it with plastic wrap, and then let it grow for ten minutes.

The fourth step, the electric baking pan is heated, brush with a layer of cooking oil, put in the cake after the oil is hot, press it flat with your hands, burn it slowly over low heat, burn it to the bottom to set, turn it over and brand the other side, turn it over several times, the cake dough is bulging, golden on both sides, and this glutinous rice cake is cooked.

1. Add water to the glutinous rice noodles and mix well.

2. Heat the oil in a hot pan until it is 7 hot, knead the dough into a cake shape;

3. Fry for about 1 minute and turn over, repeating until both sides are slightly golden brown;

4. Remove from the pan and put on a plate, sprinkle a little sugar on top. Material:

Sweet potato, glutinous rice flour, red bean paste, jujube, chrysanthemum leaves.

Method: 1. Wash the jujubes, remove the core, and cut them into shreds; Wash the chrysanthemum and take the leaflets for later use.

2. Wash and peel the sweet potato, cut it into small pieces, steam it in a pot, take it out and mash it into a puree, put in an appropriate amount of glutinous rice flour, stir evenly and form a dough.

3. Divide the mixed dough into several small doughs, take a dough to make a small cake, then put in an appropriate amount of bean paste filling, wrap it into a sweet potato glutinous rice ball, and then press it flat to make a cake shape.

4. Place the red date shreds and vegetable leaves prepared in advance on the small cakes as decorations, make all the small cakes in turn, and fry them in the pan until golden brown on both sides.

Glutinous rice cakes that do not knead dough and do not wrap.

The new way to eat glutinous rice noodles was swept away on the table.

Ingredient List]:3 spoons of glutinous rice flour, 1 egg, appropriate amount of hot water, 1 ham sausage, tomato sauce Add at will. Cooking steps:

For meals, the amount of this spoon is about three spoons.

Preparation of glutinous rice omelet Step 2

Add an egg and you're done.

Preparation of glutinous rice egg cake Step 3

Add hot water again. (Remember to use hot water for this step, but don't use hot water too hot.) Do not use lukewarm water.

A little water will do. As long as the glutinous rice flour is not dry, it can be stirred into a ball, and then kneaded into a small piece, a small piece. Then press into a round shape and fry.

Preparation of glutinous rice omelet Step 4

Heat a pan, add a little oil and fry over medium heat. It will soon change color and turn over again. It is also possible to quickly turn the dough several times. Avoid pancakes that take too long (this is a whole piece of pan-frying, which is lazy, so you don't need to divide it into several small pies to fry).

Preparation of glutinous rice egg cake Step 5

This is the second time I made it, and this time it was pressed thinner and divided into several pancakes.

Preparation of glutinous rice egg cake Step 6

Add the fried ham sausage. Ketchup.

One last step. Preparation of glutinous rice egg cake Step 7

Then roll it up, like a finger cake. ^_

Tips: You can also add salt when kneading the dough. In this way, the noodles have a taste. I'm in a hurry. I'm afraid that the dough will not be evenly mixed with salt.

Glutinous rice egg cake, fragrant and delicious, nutritious and healthier, the method is as follows:

Ingredients: flour, glutinous rice flour, yeast, sugar, baking powder, warm water, eggs, oil.

Steps: Step 1, finished product!

Step 2: 200 grams of flour, 50 grams of glutinous rice flour, each gram of yeast baking powder, 15 grams of sugar, dilute with 150 grams of warm water, pour in 3 eggs, stir the batter in one direction, seal it with plastic wrap, and stand for 20 minutes!

Step 3: Scoop the batter with a spoon!

Step 4: Add an appropriate amount to the pan and fry over medium-low heat!

Step 5, fry the bottom surface and turn it over!

Step 6、Cook out of the pot!

The unique aroma of bananas, coupled with the soft glutinous glutinous rice flour, this small cake is really dry and practical, and the taste is similar to the fried cake we usually eat.

Ingredients:

1 banana (68g peeled), 2 eggs, 250g glutinous rice flour, 45g caster sugar, 150g pure milk

Steps to make banana egg sticky rice cakes1.Peel the bananas and mash them into a puree.

2.Add the eggs and caster sugar and mix well.

3.Pour in the milk and mix well.

4.Sift in glutinous rice flour.

5.Mix well.

Preheat oven. 6.Line a baking sheet with greased paper and pour in the batter.

7.Bake in the oven, medium level, top and bottom 180 degrees, 15-20 minutes.

8.Once slightly cool, turn over and cut into evenly sized pieces.

9.While it's hot, get a piece!

Today I will share with you the practice of banana glutinous rice cakes, and those who love desserts should learn quickly.

Ingredients: 4 bananas, 1 tablespoon of sugar, 200 grams of glutinous rice flour, appropriate amount of breadcrumbs, 1 bowl of egg mixture.

Method: 1. Peel the banana and put it in a bowl.

2. Puree with a spoon.

3. Add sugar and glutinous rice flour.

4. Mix into dough and knead into small cakes.

5. Egg liquid.

6. Wrap in breadcrumbs.

7. Fry in a pan at a temperature of 60% until the surface of the cake is bulging.

8. Crispy on the outside and glutinous on the inside, the sweet and non-greasy banana glutinous rice cakes are ready.

Glutinous rice crackers are soft and delicious:Ingredients: 170 grams of glutinous rice flour, 1 egg, 150 grams of milk, 15 grams of sugar.

Excipients: 15 grams of corn oil.

Steps: 1. Prepare the ingredients.

2. Beat the eggs into a bowl, add caster sugar and corn oil and stir well.

3. Add milk and stir well.

4. Sift the glutinous rice and stir well.

5. Stir the batter evenly and delicately with a streamer.

6. Brush a thin layer of cooking oil in the 6 discs of the suitable box.

7. Scoop a spoonful of batter into the disc, the height of the rice cereal is about the same height as the disc.

8. Bake until the surface of the rice paste solidifies, start to turn over, and bake less if you like to eat tender.

9. If you like to eat crispy bottoms, bake them for a while.

Ingredients: 120g glutinous rice flour, 100g red bean paste, half a bowl of breadcrumbs, 100g water.

Steps:

1. Put an appropriate amount of water in the glutinous rice flour, stir it with chopsticks until there is no dry flour, stop adding water when it becomes a dough of different sizes, knead it into a smooth dough by hand, and the dough is not sticky, indicating that the water put in is just right.

If the dough is sticky, add an appropriate amount of glutinous rice flour to knead the smooth dough until the dough is not sticky. The same glutinous rice flour and ordinary flour absorb different amounts of water, and the water absorption is less than that of ordinary flour, so when adding water, add it little by little, stir while adding, stop adding water, and start kneading the dough.

2. After the kneaded dough is left for 10 minutes, knead it into long strips, divide it into small pieces of similar size, and knead it round by hand.

3. Pour the breadcrumbs into the plate, put the kneaded dough into the breadcrumbs, gently flatten it, and then turn it over and stick the breadcrumbs on the other side.

4. Put the breadcrumbs on the breadcrumbs on a plate and set aside.

5. Heat the oil in the pot, put in the glutinous rice cakes, fry until golden on both sides, and use medium-low heat in the frying process, not high heat. Frying over high heat will deform the glutinous rice cake and the dough will bulge.

6. After the glutinous rice cake is fried golden, it is crispy on the outside and soft on the inside, and it tastes very fragrant. Glutinous rice cakes can be fried or fried, and drained before serving. The best taste is when the glutinous rice crackers are eaten hot.

Notes:

1. Add water to glutinous rice noodles little by little, glutinous rice noodles absorb less water than ordinary flour.

2. When frying glutinous rice cakes, the frying time is longer if you like the outside is very crispy, and the frying time is relatively shorter if you like the outside is crispy.

3. Glutinous rice cakes are delicious but not easy to digest, so don't overdo them every time.

4. Eat less fried and fried food, occasionally want to eat it yourself, and the used oil can be used for cold dishes and will not be wasted, which is much better than the oil that has been fried several times outside.