How to make raw glutinous rice flour into mature glutinous rice flour

How to make glutinous rice into glutinous rice flour.

Glutinous rice actually has many functions, but some foods require the use of glutinous rice flour.

If you happen to have glutinous rice at home, how do you make glutinous rice flour?

How to make glutinous rice into glutinous rice flour.

1. Dry grinding processing method.

Ingredients: 400 grams of glutinous rice, appropriate amount of water.

Method: Pick the glutinous rice to remove the black rice, dusting off the sand, and then directly beat it into a fine powder with a crusher.

Second, water grinding processing method.

Ingredients: 400 grams of glutinous rice, appropriate amount of water.

Method: 1. Soak glutinous rice in water for half a day.

2. Pour out the water, put the soaked glutinous rice into the blender, re-add a small amount of water, and stir into a delicate rice milk.

3. Strain the rice milk.

4. Take a small basin, cover it with a piece of clean gauze, and pour the filtered rice milk on the gauze.

5. Tie up the gauze and hang it, let the water in the rice milk slowly seep out, and then use a basin below.

6. After a few hours, the gauze no longer drips, and the glutinous rice flour is ready and can be used directly.

3. Cooked glutinous rice flour.

Ingredients: 550 grams of glutinous rice flour, appropriate amount of steamer water.

Method: 1. Put glutinous rice flour into a large bowl and shake the surface.

2. Poke a few holes with chopsticks and seal the plastic wrap.

Put it in a steamer and steam over high heat for 20-30 minutes.

3. Remove from the pot, let it cool, and use chopsticks to pick up the powder.

1. The main purpose of sealing plastic wrap is to avoid the soda dripping into the glutinous rice flour, causing the glutinous rice flour to coagulate into lumps.

2. It is advisable to use a strong fire during the steaming process.

3. The steamed powder can be placed in an airtight container and used at any time.

Today will be simple to the end, and let's have a super simple glutinous rice flour.

Dim sum such as rice cakes, glutinous rice balls, glutinous rice balls, and Xue Mei Niang all use glutinous rice flour.

Originally, I always went out to buy it, and to be honest, I don't know if there are additives in that powder.

When I took the wall breaker home, I wanted to grind it when I saw hard beans and grains.

It just so happens that there are also friends in the group who are curious about the function of the wall breaker, so I'll grind a glutinous rice flour and try it.

1. If it is raw glutinous rice flour, then the glutinous rice should be washed in advance, and then dried and then grinded. If you want to cook glutinous rice noodles, dry them and put them in a pot over low heat to fry them until they turn slightly yellow. If I grind it, I won't fry it.

2. Pour the dried glutinous rice into the wall breaker, then cover with the lid and stirring rod.

3. Select the grinding program, which takes about 2 minutes and 40 seconds.

4. Take a picture of the grinding process to see. From left to right, the rice grains gradually turn into flour. In the middle, you can use a stirring rod to push the rice grains on the side to the middle, so that the range of the blade grinding is as uniform as possible.

It is worth noting that the glutinous rice flour at this time is still a little hot inside, which is estimated to be the heat generated by the blade speed too fast. I remember someone once tried that if you put some water in the wall breaker and let it keep stirring, it seems that after 15 minutes, the water in it will boil. It's a bit infiltrating, but it's true that the power of the wall breaker is strong.

6. If you want to make the glutinous rice flour more delicate, you can perform the grinding procedure again. But just like I just said, the wall breaker will generate heat because of the high-speed rotating blade, so it is best to wait for the blade to cool down before going through the second program, which is also to protect the machine and prolong the service life.

7. Serve the glutinous rice flour and use it to make pastries. It's really hard to shoot flour, so use a spoon to show everyone the state of the glutinous rice flour you grind.

A big bag of glutinous rice flour is ground, and then the aunt has to think about what delicious snacks to make with it

Two long sentences. 1. The glutinous rice flour ground by the wall breaker is already very delicate, but it will definitely not be as smooth as the glutinous rice flour sold outside. This is with a little astringent feel, I can feel some very fine particles after grinding it with my fingers, but it is not visible with the naked eye, and it does not affect the making of pastries.

2. Someone asked me which one is finer than the crusher in the pharmacy? Because I have never seen that kind of grinding machine, and I don't know what state the glutinous rice flour is ground with it, I can't answer. But one thing I'm sure of is that the function of the crusher is definitely not as much as that of the wall breaker, haha.

Soak the glutinous rice for a few days, soak it in a cool place, soak it for a long time and it will be more delicate, and then put it in a food processor with some water, beat it into rice milk, find a canvas pocket to pour the rice milk into the pocket, hang the bag, and the water can be controlled almost overnight, and then cut the noodles into thin slices with a knife to dry, and then use a food processor to beat the dried noodles, so that the glutinous rice flour is ready. When the face is poured into the pocket to control the water, it must be placed in a cool place, and the temperature should not be too high.

The glutinous rice is powdered into powder in a crushed foaming machine, and it takes two times to foam into fine rice flour, which can be made into all kinds of pastries and various foods that people eat.

The method of making glutinous rice flour from glutinous rice: dry flour processing, picking out black rice from glutinous rice, dusting off sand and grinding it directly into fine powder with an electric mill. You can also soak the glutinous rice overnight, grind it into slurry water, hang it in a cloth bag for a night, wait for the water drops to dry, break the wet glutinous rice dough and dry it is the finished glutinous rice flour.

Glutinous rice is ground with water to make rice milk, and then the rice milk is dried into glutinous rice flour.

Ingredients: 350g glutinous rice

Excipients: appropriate amount of water.

1. Prepare two cups of glutinous rice.

2. Wash and soak for 2 hours.

3. Pour the soaked glutinous rice into a cup, add water and beat it into rice milk with a handheld mixer 4. Take a large bowl, spread a layer of gauze, pour the rice milk into it 5, drain the water.

6. Squeeze out the excess water by hand.

7. Dry it.

Wash the glutinous rice, add more water to soak it for two or three days, and put it in a cool place. After that, take out the water to control the dry, put it in the food processor and mix some water, don't put too much water, just see the water, beat it into rice milk, find a canvas bag or cloth bag to pour the rice milk into it, hang it, and the water can be controlled almost overnight. After that, the dough is cut into thin slices and dried.

When the rice milk is poured into the pocket to control the water, it must be placed in a cool place, the temperature can not be high, the face should be spread thinner, not too thick, and the temperature should be lower in the process of soaking rice.

Step 2: Soak for three hours (summer).

Step 3 The rice grains obviously absorb a lot of water and wash them again.

Step 4: Pour into the wall breaker and grind it with the fruit and vegetable function.

Step 5: Spread three layers of cotton cloth in the tofu mold.

Step 6: Pour the beaten glutinous rice water onto the top of the cotton cloth.

Step 7: Close the lid and let it sit for more than an hour.

Step 8: Then put some chopsticks at the bottom to cushion the filter basket, fill the tofu mold water tray with water and press it up. Press for about three hours.

Step 9 The oven has a hot air function, I used a dryer and dried for 12 hours.

I hope the answer is useful to you and I wish you a happy life.

There are two basic ways to process glutinous rice into glutinous rice flour:

1.Dry flour processing: The glutinous rice is directly ground into fine powder by using an electric mill after picking out the black rice and dusting off the sand. If you use it at home, you can use a grinder.

2.Water grinding method: the glutinous rice is washed and soaked in water for an hour, and then ground into a pulp with a stone mill.

Hang a cloth bag on the grinding mouth, and use a cloth bag to connect the flowing rice milk while grinding. After grinding, hang up the cloth bag and drain the water. It can be removed in about an hour.

Inside the cloth bag is half-dry and half-wet glutinous rice flour. In rural areas of southern China, every household has to process tangyuan noodles before the Chinese New Year, and this method is used. Water-milled glutinous rice flour is more delicate than dry-milled, so it tastes better.

Note: Water-milled glutinous rice flour must be below 5 degrees to be stored, otherwise it will ferment and become moldy. Therefore, it is generally not processed in summer.

There are two basic ways to process glutinous rice into glutinous rice flour, and the methods are as follows:

Method 1, dry powder processing. After the hail wheel picks the glutinous rice out of the black rice and dusts off the sand, use an electric grinder to grind it into Tongsun fine powder.

Method 2, water mill method. The glutinous rice is washed and soaked in water for an hour, and a stone mill is used to grind it into a pulp. Hang a cloth bag on the grinding mouth, and use the cloth bag to connect the outgoing rice milk while grinding.

After grinding, hang up the cloth bag and drain the water. It can be removed in about an hour. The cloth bag is semi-dry and semi-wet glutinous rice flour.

Water-milled glutinous rice flour is more delicate than dry-milled, so it tastes better.

Note: The water-milled glutinous rice flour must be below 5 degrees to be stored, otherwise it will ferment and become moldy.

There are two basic ways to process glutinous rice into glutinous rice flour, and the methods are as follows:

Method 1, dry powder processing. After picking the glutinous rice and removing the sand, use an electric grinder to grind it into a fine powder.

Method 2, water mill method. The glutinous rice is washed and soaked in water for an hour, and then ground into a pulp using a stone mill. Hang a cloth bag on the grinding mouth, and use the cloth bag to connect the outgoing rice milk while grinding.

After grinding, hang up the cloth bag and drain the water. It can be removed in about an hour. The cloth bag is semi-dry and semi-wet glutinous rice flour.

Water-milled glutinous rice flour is more delicate than dry-milled, so it tastes better.

Note: The water-milled glutinous rice flour must be stored below 5 degrees in Yunsun, otherwise it will ferment and become moldy.