Steamed rice cake tips, rice flour steamed cake tutorial

Tips on how to make rice cakes.

Make. Rice cakes, finely made, are divided into two categories: dry cakes and water cakes.

Dry cakes. First, soak the fine white rice until soft, press and grind it into powder, then use mint, orange peel juice and brown sugar to grind the powder finely, sieve it into the retort with a fine sieve, and then carefully cut it into small pieces of 2 inches, high inches, and thick inches with a thin knife, and steam them over high heat. [1]

Water cake. After the high flour is made, add one percent of the glutinous rice noodles, evaporate like a dry cake, but without adding sugar, after the cake is steamed, the brown sugar is sprinkled on it, and after the sugar is steamed, it is sprinkled with sesame seeds or soybeans. Dry cake, and festive dry cake as the top grade, festive dry cake is divided into two kinds of sandwich cake and color cake.

The sandwich cake is diamond-shaped, slightly thicker and larger than ordinary dry cakes, and has a mixed sandwich of brown sugar, mint, orange peel, jujube paste, and longan; The color cake is square, with a red waist line in the middle, and the surface is a red cover, red and white, fine and beautiful. If steamed rice cakes are used for hospitality, add brown sugar and rose sugar to the surface; When offering to the Buddha with an ancestor, the cake must be filled with flowers. Every year during the Qingming Festival, the green broad beans are ripe and marketed, and the bean flour is infiltrated into the rice noodles, and the cake becomes green-yellow, and the taste is better.

This kind of green bean rice cake is mostly used to go up the mountain to sweep the tomb and entertain guests and distinguished guests.

Steamed rice cakes. Chinese name.

Steamed rice cakes. Main ingredient.

Sticky rice flour, glutinous rice flour.

Materials. Material.

Dosage. 1 serving of rice flour (the exact amount depends on your needs).

Glutinous rice flour 1 serving.

Half a portion of clear noodles.

Lipton milk tea powder 1 sachet.

Several red dates.

1.First, use boiling water to brew the milk tea powder to make brown milk tea, and the milk fragrance is added to the tea fragrance.

2.Add glutinous rice flour, sticky rice flour and clear noodles, and stir constantly to complete the rice slurry, add water and stir according to the amount.

3.Brush the bowl or dish with oil and pour in the rice milk. Put cold water into a pot and place on a steaming rack to steam. You can decorate with red dates, raisins, wolfberries, peanuts and nuts according to personal preference.

4.Steam for about 15 minutes, turn off the heat, simmer for a few more minutes, open the lid, and cool until it is not hot and ready to eat. It is recommended to eat warm, after all, glutinous rice products are cold and difficult to digest.

<> "Method: one egg or two egg yolks ten grams, high iron rice noodles, ten grams of spinach juice, beat the eggs until they drip and do not disappear immediately, sprinkle in ten grams of rice noodles, stir well with a whisk, add spinach juice, stir well with a whisk, brush the mold with oil, pour into the mold, let the rice noodles absorb water, cook on cold water for three minutes, medium and low heat for 15 minutes, simmer for three minutes, infiltrate the mu (plastic wrap tie a small hole) to remove the film.

First of all, wash the rice, then put it in a container, put a large pot in the induction cooker, pour an appropriate amount of water, and finally put the container containing the rice into the large pot and cook it. The specific method is as follows, first prepare the materials: rice: appropriate amount, water: appropriate amount.

<>3. Put a large container on the induction cooker first, pour in an appropriate amount of water, then put the container containing rice into it and close the lid.

4. Bring to a boil over high heat, turn to medium-low heat and steam for 20-25 minutes, and serve after steaming.

Ingredients: milk, sticky rice flour, black sesame paste, rolled osmanthus, black rice flour, eggs, caster sugar, etc.

Cooking steps: 1. The ingredients of the powder should be weighed well, and the reeds should be put in different containers, so that it is convenient to take them. Three eggs are also prepared here, and the combination of various ingredients is important.

2. Break up the eggs and accompany the waiter, but the egg whites and yolks should be separated and placed in different containers. The container must be waterless and oil-free.

3. Add an appropriate amount of black sesame paste and milk to the basin of egg yolk, how much milk to add should be mastered, and these ingredients should be mixed together to stir evenly, or put the ingredients in the food processor and beat them directly, so that the operation will be more convenient.

4. Sift the powder into it again, or mix well.

5. Add an appropriate amount of sugar to the egg white container, do not pour all the sugar into it at one time, or add it 3 times, and beat it once for each time, so that the meringue will be more thorough.

6. Mix the whipped meringue sock chain with the mixed egg yolk paste and mix it directly.

7. In this way, the rice cake paste will be mixed out, and it is quite even. Black rice is not added here, black sesame paste is used, so the rice cake is also black. **The cake batter is thicker, so don't beat it too thin.

8. After the cake batter is mixed, pour it directly into the mold, and the cake batter poured in still needs to be sorted out, of course, it must be leveled.

9. The surface of the cake batter should be sprinkled with a little dried osmanthus, the water in the pot should be boiled over high heat, and then the prepared cake batter can be put in, which should be steamed for about 35 minutes, and then open the lid after a while after steaming, so that it can be cooked more thoroughly, and the taste will be more soft. Take out the steamed rice cake and cut it into small pieces, so that it will be more convenient to eat.

Cooking tips: 1. The surface of the cake batter can be covered with high-temperature plastic wrap, so that water droplets can prevent water droplets from damaging the surface of the cake during the steaming process.

2. After a few minutes, open the lid and take out the steamed cake, so that it can be cooked more thoroughly and the taste will be softer.

There are many ways to make rice cakes, most people will eat them steamed, this is a relatively simple method, the steamed rice cakes are soft, fragrant and sweet, they are very good to eat, and they are a more popular food. After the rice cake is steamed in the pot, it generally needs to be simmered for a while, and the lid cannot be opened immediately, and it is easy to retract the wheel in the cold.

Can I open the lid immediately after the rice cake is steamed?

If you don't want to sail the world, this will easily lead to the retraction of rice cakes.

Rice cake is a confectionery food made with rice as a raw material. In order to make the rice cake taste soft, glutinous and delicious, it is necessary to appropriately extend the cooking time of the rice cake. Steamed rice cakes need to be eaten as soon as possible, and the taste of the rice cakes will be better at this time. Rice cakes that cannot be eaten after steaming can be refrigerated in the refrigerator.

How long it takes to steam rice cakes before they are cooked depends on the weight of the rice cakes, and the steaming time of rice cakes varies depending on the heat, so the steaming time is also different. Generally speaking, the boiled sedan chair can be steamed for 20-25 minutes after boiling.

Steam rice cakes with cold or hot water.

Generally, it is steamed in a pot with hot water.

When steaming rice cakes, it is best to put them in a hot water pot so that the steamed rice cakes will be soft and glutinous. If you put cold water directly into the pot, steam will be generated when heated, and it will enter the pastry, and the final steamed pastry will be very soft and rotten, and may not be formed, affecting the taste.

Making rice cakes is simple. First prepare the ingredients, wash and peel them with water, and steam them into a puree, then take a bowl, put the glutinous rice flour, glutinous rice flour and ingredients into the bowl, stir well with chopsticks, then put the milk and white sugar into another bowl, stir and melt, pour it into the sweet potato mash powder, knead it into a smooth dough, make rice cakes, and put it in a steamer to steam.

Precautions for steaming rice cakes.

1.The added sugar in this recipe is slightly sweeter than dessert. You can decide how much sugar to add depending on the sweetness you like. Of course, if you like sweets, you need to choose a yeast powder that is resistant to high sugar, otherwise the fermentation will be affected;

2.The water in the glutinous rice flour needs to be added slowly in several times, and finally stirred until it is smooth and particle-free. The effect will be better if the stirred flour is left for a while. It can be fermented at room temperature in summer. If it is cold, it needs to be fermented in a warm place;

3.Don't put too much mud in the mold. Leave a certain amount of room for fermentation, otherwise it will easily overflow after fermentation and be unsightly. Remove the heat and simmer the steamed rice cakes for a while before coming out of the pan to prevent the surface from shrinking.

1.Prepare glutinous rice flour, pour the glutinous rice flour into the bowl and add sugar and pure milk, add an appropriate amount of water and stir evenly after cooking, make the glutinous rice flour in the bowl into a paste, and use chopsticks to pick up the glutinous rice flour in the bowl for five or six seconds.

2.After adding the ingredients and preparing the glutinous rice cake, you can add the ingredients mentioned above to the bowl, and then add the raisins at the same time, be sure to stir the glutinous rice cake in the bowl, so that the gas in the glutinous rice cake can volatilize and there will be no bubble bulging.

3.Steaming, put the glutinous rice paste in the pot and steam for fifteen minutes, be sure to use high heat so that the glutinous rice can be cooked faster, and can also maintain a fresh taste, after the pot, put the steamed glutinous rice cake into the crisper box, let it stand for a while, and then put it in the refrigerator for about 30 minutes.

4.Glutinous rice cake set, wait 30 minutes later to take out the glutinous rice cake in the refrigerator can be set, at the same time, you can make it according to personal preferences, such as the child at home likes to eat square cakes, you can make square cakes for him, if you are troublesome, you can also choose a simple production method, you only need to gently cut the glutinous rice cake into a few pieces, the size is appropriate.

5.Glutinous rice cake decoration, glutinous rice cake can be placed after the production, you can choose the appropriate plating technique, you can choose a convenient and fast real.

Steamed rice cake] Ingredients: glutinous rice flour, sticky rice flour, sugar, water, brown sugar.

Steps: The first step: first prepare a relatively large bowl, mix glutinous rice flour and sticky rice flour together, use tools to stir evenly, it is best not to have particles, in the process of stirring, pay attention to the amount, the two are appropriate.

Step 2: Then add water, here don't add all the water to the bowl at once, add water in batches to let the flour absorb. When adding water, keep stirring with your hands, and then twist them into small balls with your hands, and break them when you touch them lightly, stirring in different ways to make all the flour blend into a whole shape.

Step 3: Prepare a container, lay a steaming cloth, put the flour added with water, put it in a filter stopper, and constantly crush it with a spoon to leave the finest powder, so that when you taste the pastry, there will be no hard lumps, and the taste will be different. When the flour is halfway in the container, add the brown sugar powder, an appropriate amount, and add the flour to the top layer.

When you cut it out, you will find that there is a brown sugar in the middle, which is three layers and together, and the appearance is very good. With a gentle bite, the rice cake quickly falls out in the mouth, and even small children can eat it, it is delicate. If you like it, you can do it for your child at home.