How to make rice cakes, burnt and soft, salty and sweet, the whole family loves to eat?

Soak the rice for two days in advance, grind the rice into rice milk in a food processor, add oil, sugar, salt and baking powder to the rice milk, put it in a warm place to let it rise for about 30 minutes, add some oil to the pan, when the oil temperature is 5 hot, scoop the rice milk into the pan and fry until golden brown on both sides.

Prepare a bowl of rice, put green peppers, green onions, ham sausages, eggs with a little salt and stir well, pour the egg mixture into the rice, stir with the rice, add black pepper, heat the oil, put the rice in the pan, and fry until golden brown on both sides.

Put all the leftover rice in a bowl, then crush them with a spoon, then press them into a cake shape, heat the oil and fry the rice cakes until golden brown on both sides.

The preparation of rice crackers, which are soft and delicious, is as follows:

Ingredients: 200 grams of rice, 100 grams of milk, 1 egg, 50 grams of flour, 30 grams of sugar, 3 grams of yeast.

Step 1: Prepare 200 grams of rice, pour it into a basin and soak it overnight, soak until it breaks with your fingers.

Step 2: Dry the soaked rice, put it in the wall breaker, add 100 grams of milk, add 30 grams of sugar, and then use the wall breaker to beat the rice milk at medium speed, try to beat it delicately.

Step 3: Pour the beaten rice milk into a basin, add 50 grams of flour and stir well, then put in 1 egg, stir until the egg is completely fused with the rice milk, and finally add 3 grams of yeast, stir well, cover with plastic wrap and put it in a warm place to ferment for about 2 hours.

Step 4: Ferment until the volume is twice as large as the original, and there are pores on the surface, stir it with chopsticks in a circle to expel the gas produced by yeast reproduction.

Step 5: Brush the bottom of the pan with oil, boil until slightly hot, use a spoon to hold a spoonful of rice cereal, slowly pour it into the pan, and slowly sear it over low heat, there will be a lot of bubbles on the surface when baking, which is the key to the fluffiness of the rice cake.

Step 6: After the bottom surface is set, turn over and brand the other side, and burn both sides to golden brown, and you can serve it.

1. Ingredients: 30g sugar, 50g yeast, a pack of baby rice noodles, 600g rice, 500g water.

2. Add yeast and baby rice flour to the ground rice milk and mix it evenly for a period of time, the addition of baby rice flour can make the rice cake more soft and elastic, no or no addition.

3. After the fermented rice milk is mixed with the new rice milk, it can be done, and the rice is slowly baked over low heat.

4. The fermentation time of rice milk - put it overnight in winter and do it the next morning.

5. When the air is warm, you can reduce it appropriately, and you must not use high heat to make rice crackers, but bake them slowly over low heat, and you can't open the lid, and the steam will be lost.

After the surface of the glutinous rice cake is coated with a layer of breadcrumb oil, it is fried in the pan until golden brown on both sides, and it tastes fragrant and soft and glutinous。Glutinous rice cake is a small snack that many people like very much, and there are various ways to make it, such as some people like to add root foods such as purple potatoes or pumpkins to it, and they also wrap red bean paste in it, which is soft and delicious, which is very attractive.

We peel the pumpkin first, cut it into cubes, and put it in the steamer to steam for about 20 minutes, by which time the pumpkin is almost fully cooked. Soak the red beans one night in advance, put in an appropriate amount of water and boil over high heat, simmer for about half an hour on low heat, put them in a food processor to make a paste, and then put them back into the wok and stir-fry slowly until the water inside is completely evaporated and dry, and the red bean paste is ready. Mash the steamed pumpkin into a puree, glutinous rice flour and flour according to 1:

Mix well in the ratio of 1, put the pumpkin puree in, add an appropriate amount of water and knead into a smooth dough.

The amount of pumpkin does not need to be too much, otherwise the glutinous rice cakes will not be formed. We divide the dough and red bean paste into equal portions, wrap the bean paste in the dough, press it flat with your hands, and coat the surface with a layer of breadcrumbs. Pour a little oil into the pot, and fry the glutinous rice cakes directly into the pot until golden brown on both sides, so that the glutinous rice cakes taste charred on the outside and tender on the inside, and are very sweet, with a pumpkin fragrance.

If you don't have breadcrumbs at home, you can also choose not to put them, but they will be slightly worse in terms of appearance and taste.

The reason why half of the flour is served in it is mainly because this practice makes the glutinous rice crackers a little harder and easier to digest. The proportion of flour can also be appropriately reduced, but do not continue to increase, otherwise the taste will be very hard. If you find it troublesome, we can also buy ready-made red bean paste directly from outside, but the red bean paste outside is very sweet and easy to get tired of eating, so it is more affordable to make it at home.

First of all, you must steam the glutinous rice, then make the dough well, blanch it into a thin layer of cake, then put the glutinous rice in it, put it in the oven, and bake it for 20 minutes.

I think it should be fried over high heat, so that the glutinous rice cakes will be cooked faster, and there will be less moisture loss inside, so that the effect of crispy on the outside and tender on the inside can be achieved.

I think glutinous rice crackers should be fried slowly over low heat, so that the surface will not harden due to the high temperature, and you can achieve the effect you want.

Hello everyone, I'm Lao Zuo, a post-90s generation who loves to study food. As the staple food of three meals a day, mainly flower rolls, steamed buns, flatbread-based, so many pasta practices, my family's favorite thing to eat is crispy finger cakes, I have to eat several times a week, today I will share with you a family version of the balsamic vinegar shredded cake method, detailed production methods and skills will be explained in detail, crispy on the outside and soft on the inside, more delicious than buying. Let's see how it is done!

Method: 1. Add 500 grams of all-purpose flour to the bowl, a spoonful of salt to increase the gluten to prepare for spring, and then use 300 ml of warm water and noodles, and stir with pouring.

2. Stir into a smooth dough, cover and let stand for 5 minutes. After the dough is awakened, it is kneaded into long strips and divided into 4 evenly sized dough squeezes, each dough is squeezed smooth, covered with plastic wrap and let rise again for 5 minutes.

3. Make a puff pastry: Add 40 grams of flour, a spoonful of salt, and 50 grams of cooked oil to the bowl and mix well.

4. After the dough is awakened, roll out the rectangular pancakes, brush with a layer of puff pastry, and sprinkle with chopped green onions.

5. Roll it up from one side, slowly break and stretch, and finally roll it up slowly from one side.

6. Put it on the board and roll it out into a pancake with a rolling pin, cover with plastic wrap to prevent it from drying out. If you can't eat it at one time, you can put it in a mold bag and freeze it, and take it as you go.

7. Preheat the electric baking pan with oil, put in the pie crust over low heat and slowly burn, burn until one side is slightly yellow, and then turn over.

8. Boil until both sides are slightly yellow, squeeze the layer with a shovel and it will come out. Flip back and forth twice more until golden brown on both sides.

The bread made in this way is distinctly layered, crispy on the outside and soft on the inside, fragrant and delicious, and even more delicious than the one bought. I will share this with you today, and those who like to eat crispy finger cakes remember to collect it!

Ingredients: 300 grams of rice flour.

100 grams of flour.

Yeast 5 grams.

Sugar 20 grams.

Preparation of soft fragrant rice cakes.

Rice flour and cake flour are mixed and added to the sugar baking powder to ferment.

After fermentation, pour into the mold.

Double-sided golden brown is sufficient.

Turn over and continue frying.

Fried rice crackers.

Delicious.

Rice cakes are the easiest way to make, your hands don't touch the dough, you can do it in 2 easy steps, and the soft glutinous tendons are delicious.

Rice crackers are delicious and easy to use, the rice is fragrant and delicious.

Preparation of soft fragrant rice cakes.

Rice flour and cake flour are mixed and added to the sugar baking powder to ferment.

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After fermentation, pour into the mold.

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Double-sided golden brown is sufficient.

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Turn over and continue frying.

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Fried rice crackers.

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Delicious. Please click Enter a description.