How to make yellow rice flour cake, how to make cake with yellow rice flour and noodles?

The ingredients for making yellow rice flour oil cake:

Ingredients: 600 grams of yellow rice noodles.

Excipients: 120 grams of red adzuki beans, 60 grams of jujube (dry).

Seasoning: 120 grams of red sugar, 80 grams of peanut oil.

Characteristics of Yellow Rice Flour Oil Cake:

This cake is crispy on the outside and tender on the inside, soft and smooth, sweet and delicious.

Teach you how to make yellow rice flour oil cake and how to make yellow rice flour oil cake delicious.

1.Put the yellow rice noodles into the basin, pour in the water, mix well into a wet block, steam for half an hour until cooked, take out and pour it into the basin, dip your hands in cold water while it is hot, roll it evenly and knead it well, smear a little oil on the dough, and set aside.

2.Wash the red beans and red dates, put them in a pot, pour water and boil, simmer over low heat until soft, remove the jujube core, add brown sugar, and roll them into a puree with a hand spoon to form a filling.

3.Wipe a little oil on your hands, knead a piece of dough about 50 grams, knead it round and flatten it, wrap it with jujube bean filling, knead it into a ball, and then press it into a flat circle by hand, that is, it becomes a cake blank.

4.Pour peanut oil into the pot, burn until it is hot, put in the cake blank, fry it until golden brown, remove it, and then eat.

Yellow rice flour rice cake method.

Put yellow rice noodles in the pot and slowly bring water to the pot, but don't get a lot at once. Turn it back and forth with chopsticks, as if making gnocchi soup. Don't go to a lot of water, there should be some small pimples, some are dry noodles, and then steam in the pot (the pot should be puffed with a good cloth) to sprinkle the live pimples with a layer of about 1 cm, and then put some favorite beans (red beans, Baijiang beans, etc., you can also put dates, but these are soaked in advance) and then sprinkle some gnocchi, so that the layer by layer is paved, cover and steam for 45-60 minutes.

You can dip it in the sugar and eat it.

Note: Why can't you put too much water, because the yellow rice noodles will absorb water during the steaming process, if there is too much water when the noodles are live, they will all be piled together after steaming, too soft and not delicious.

The preparation of yellow rice flour fried cake.

Ingredients: 1000 grams of yellow rice, 1000 grams of red bean paste.

Seasoning: 15 grams of sugar osmanthus, 150 grams of peanut oil.

The characteristics of yellow rice flour fried cake: this cake is golden in color, crispy in skin, soft and chewy, delicate and sweet in filling, and should be eaten hot. The preparation of yellow rice flour fried cake.

1.Wash the yellow rice (new yellow rice should be chosen), soak it in cold water for 4 hours, grind it into a thin paste with the rice, put it into a cloth bag and hang it to drain the water, then pour it into a basin, put it in a warmer place to ferment it, the time should not be too long, and the noodles are just started.

2.Take a small piece of noodles weighing about 60 grams, knead them into a ball, put them on the left hand and press them into a round skin, put the bean paste mixed with sugar osmanthus on the round skin with the right hand, rotate the round skin to gradually wrap the filling, and then remove the noodles at the closing place, put it on a damp cloth and press it into a round cake shape, and wrap all the noodles and the filling according to this method.

3.Pour peanut oil into the pot, burn until it is 60% hot, put the fried cake into the oil in batches, fry until golden brown, and then serve.

The key to making yellow rice flour fried cake: The peanut oil in the seasoning is used to fry yellow rice fried cake, and it is advisable to prepare more than the actual amount.

Noodles and noodles with yellow rice. Yellow rice noodles are the flour that becomes yellow rice after the millet is peeled, and then ground into flour, Huang Tandong rice is a kind of grain in the north, the color is light yellow, it is very sticky after cooking, the taste is sweet, the sex is cold, it is non-toxic, and it is mainly used to make a traditional cake in the north. With a little cool warm water, the noodles are thick and soft, the cold water surface will be scattered, it is not easy to rub, and the water temperature is too high and the noodles will be scalded and clumped.

Nourishment. Yellow rice is rich in carbohydrates, which constitute an important substance for the body; storage and supply of thermal energy; Energy necessary for brain function; regulates fat metabolism; provide dietary fiber; Protein savings; Detoxification; Enhances intestinal function. Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, bone tissue, brain, liver, heart and other internal organs.

Yellow rice noodles are suitable for: The general population can eat them.

1. It is suitable for people who are weak and sick and have boils; It is suitable for people with yang and yin deficiency, sleepless night, long-term diarrhea and weak stomach, ** chilblains, scabies, poisonous heat, and poisonous swelling;

2. Those with hot body fasting.

Ingredients: 330 grams of yellow rice flour.

50 grams of glutinous rice noodles.

Excipients boiling water 280 grams.

Vegetable oil to taste.

Sugar to taste. Preparation of yellow flour cake.

Yellow rice flour and glutinous rice flour are stirred in a basin, flushed into boiling water, and a scale is placed under the basin, and a total of 280 grams of boiling water is flushed.

Stir quickly with chopsticks to make the shape shown in the picture.

Take a glass container that is resistant to high temperature, and smear a layer of oil in the container to prevent sticking (smear peanut oil, and there is no taste after steaming).

Pour the batter into the container, and the batter will be 8 minutes full.

Put enough water in the steamer, put the container on the grate, bring to a boil over high heat, steam on high heat for 20 minutes, turn to low heat and steam for 20 minutes.

The steamed yellow flour cake fills the container.

Let cool thoroughly and turn the rice cake upside down.

Cut into 1 cm thick slices.

Put oil in a frying pan and fry the rice cakes over low heat.

Brown on one side and turn over.

Fry all sides until golden brown, take it out and put it on a plate, sprinkle sugar while it is hot, eat it while it is hot, and dip it into the cooking skills.

When the yellow flour cake is steamed, it is very soft, so it must be cooled thoroughly, and it will become hard after cooling.

Ingredients: 330 grams of rhubarb rice flour, 50 grams of glutinous rice flour, about 280 grams of boiling water Method 1, yellow rice flour and glutinous rice flour are stirred well in a basin, and boiling water is flushed, I put a scale under the basin, a total of about 280 grams of boiling water is flushed, and stirring quickly with chopsticks.

2. Take a glass container with high temperature resistance, smear a layer of oil in the container to prevent sticking (the peanut oil I wipe, there is no taste after steaming), pour the batter into the container, and the batter will be 8 minutes full when you put it in.

3. Put enough water in the steamer, put the container on the grate, boil over high heat, steam on high heat for 20 minutes, turn to low heat and steam for 20 minutes, and the steamed yellow flour cake will be steamed to fill the container.

4. Let it cool thoroughly, take out the rice cake upside down, cut it into slices with a thickness of 1 cm 5, fry it in oil until it is yellow on 2 sides, and dip it in some sugar when eating.

1. Ingredients: 2 catties of yellow rice, red dates, red beans.

2. Prepare 2 catties of yellow rice, then wash it and soak it overnight in advance. The yellow rice cake that comes out of this way is more sticky and will not be pinched. Pour the soaked yellow rice into the rice cooker, add an appropriate amount of water, and steam it as if it were steamed rice.

3. Clean the jujubes, remove the core, and cut them in half for later use.

4. After the yellow rice is cooked, stir it with a rice spoon.

5. Then take a mold, put a piece of oil paper on it, so that it is convenient to remove the mold, and put a layer of yellow rice to flatten it.

6. After flattening, put a layer of red dates on top.

7. Put a layer of yellow rice and press it flat. Add another layer of boiled red beans and flatten them.

8. Finally, put another layer of yellow rice on top and flatten it.

9. After loading, you need to steam it again. Cover it with a piece of oiled paper and compact it to prevent moisture from entering. Put it in a pot and steam for 20 minutes.

10. Steam it to make the flavor of red beans and red dates more integrated into the yellow rice, so that the taste will be better. After steaming, tear the oiled paper and let it cool. Spread a layer of plastic wrap on the cutting board. Remove the cooled yellow rice cake from the mold.

11. Then wrap the yellow rice tightly with plastic wrap. After wrapping, it can prevent air drying and can also be better shaped.

12. After wrapping, cut the whole piece of yellow rice cake into small triangles.

13. Finally, wrap the sliced yellow rice cake in plastic wrap. This is conducive to preservation, when breakfast, afternoon tea, are very good, satisfy hunger and full, and do not have to worry about gaining weight.

The cooking method of yellow rice noodle rice cake is as follows:1. Ingredients: 1. Ingredients: 600g of rhubarb rice noodles. Slow stool.

2. Excipients: appropriate amount of red beans and red dates.

Second, the specific steps:

1. Soak the red beans first and boil the pot.

2. Soak the jujubes as well.

3. Put the flour in a basin.

4. Use warm water and form a ball, then let it sit for 1 hour. Don't have too much water, too much and you won't be able to form a lump.

5. Take two cake boxes and brush them with a thin layer of oil for good demoulding.

6. Then divide a part of the dough into two boxes and press it flat, then take out the boiled red beans and put them on top.

7. Put the remaining dough into the box and cover the red beans and press them flat.

8. Put the cored dates on the top of each box. Then I put the two small boxes together in the pressure cooker to steam the plums, and after boiling, the heat is medium-low for 20 minutes.

9. This is the steamed appearance, so it is okay to eat it on a plate. It is best to slice and enjoy before serving.

10. Take it out.

11. Cut into slices and enjoy.