The practice of steamed cake with dry glutinous rice flour, and the practice of steamed cake with wh

Glutinous rice flour is so steamed, everyone likes to eat it, the cost is less than 5 yuan, and the method is very simple!

I love to eat glutinous rice food, especially flour, gnocchi, rice cakes, steamed cakes, etc., because I like it, so I will also make all kinds of glutinous rice snacks and snacks at home

This is a very simple glutinous rice flour steamed cake, the materials used are simple, mainly glutinous rice flour, adding red beans, dried cranberries as accessories, increasing the richness of the taste, sweet and sour, very delicious, also very appetizing!

Make your own glutinous rice steamed cake, add accessories more casually, according to what you like to eat to put the filling, I put the red beans and cranberries here is the basic model, basically everyone can accept the taste, you can also put some special dried fruits, mangoes, kumquats, tangerine peel are good.

This steamed cake is glutinous rice flour, sticky, and for the processing of glutinous rice flour, you must rub it gently by hand, rub each dough into a fluffy shape, grab it with your hands, and it can automatically flow down like quicksand, so that the cake flour can be processed well, there is no skill, it is careful and patient

Glutinous rice contains protein, fat, sugar, minerals, vitamins B1 and B2, niacin and starch, etc., rich in nutrition, has soft, tough, fragrant and glutinous characteristics, for the warmth of food, but glutinous rice is more sticky by nature, will be more difficult to digest, if the stomach is not very good try to eat less, one time should not eat too much, will cause gastrointestinal discomfort, like to eat sticky food pro this steamed cake is recommended to try, the family production is very simple, when the dim sum as afternoon tea can be, the taste is very good!

Specifically:

List of materials: glutinous rice flour: 250 grams.

Japonica rice flour: 160 grams.

White sugar: 60 grams.

Honey peas: 50 grams.

Dried cranberries: 50 grams.

Water: To taste.

Mix glutinous rice flour, japonica rice flour and white sugar, add water, and mix into granules.

Then roll the granular powder ball into a cake powder form by hand.

Mix the honey peas and dried cranberries in the cake flour and mix well.

Mix well and spread into the steamer in layers.

Steam on high heat for about 30 minutes until cooked, let it cool and cut into pieces.

Eat it hot, and if you eat it the next day, steam it for 3-5 minutes.

After steaming, the cake body is transparent and soft and glutinous, eating in the mouth is sweet and fragrant, the more you eat, the more you taste, people who like it will like it very much, I am one of them, you can eat 3-5 pieces at a time, with hot tea first-class great! The main thing is that it is not difficult to do it yourself, the materials are simple, mix and mix, rub and rub, and steam can be completed, the difference with West Point is that even if you are a novice, there is no pressure at all, you will be addicted if you do it once, you can do a little more at one time, you can put it in the refrigerator to freeze or refrigerate, and then take it out and steam it when you eat, in addition to steaming food, you can also put it in a pan and fry it, the skin is crispy and tender, you don't want to stop while eating, you can try it!

Glutinous rice flour is a common ingredient that can often be found in supermarkets, and it is even one of the essential ingredients in the kitchen of many housewives. Of course, glutinous rice flour is made from grinding glutinous rice, so do you know how many processes are involved in this? If you want to know how to make glutinous rice flour, let Mawang Encyclopedia introduce it to you.

There are two basic ways to process glutinous rice into glutinous rice flour. One is dry flour processing, which is mainly to pick out the black rice from the glutinous rice, remove the sand and grind it directly into fine powder with an electric mill. If you use it at home, you can use a grinder.

Another method is the water mill method. The glutinous rice is mainly soaked in water for an hour after being washed and 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.

Generally speaking, water-milled glutinous rice flour is more delicate and tastes better than dry-milled. However, the water-milled glutinous rice flour must be below 5 degrees before it can be stored, otherwise it will ferment and become moldy. Therefore, it is generally not processed in summer.

If home eats it in the summer, you can buy processed bags of glutinous rice flour at the supermarket or bulk retail glutinous rice flour – be aware of the expiration date, or smell it. Because the glutinous rice flour has been left for a long time, it will have a hala flavor.

Soak all kinds of beans in water overnight in advance, and when steaming, it will be easy to cook thoroughly, beat two eggs, and beat them apart.

Mix the flour and glutinous rice flour and pour in the egg mixture.

Leave the follow-up work to the rice cooker, because the glutinous rice flour in it is more difficult to cook, so it is necessary to steam for a while, and half an hour is necessary.

With pureGlutinous rice flourThe preparation of steamed cake is as follows:

Ingredients: 1 egg, 50 grams of powdered sugar, 50 grams of glutinous rice flour.

Excipients: a little white vinegar.

Steps: 1. Open one of the eggs.

2. Add powdered sugar and 2 to 3 drops of white vinegar.

3. Use an electric whisk to beat it, about twice the volume, I put it in warm water, beat until the egg liquid drips off the whisk disappears and slows down.

4. Add glutinous rice flour.

5. Stir well with a spatula.

6. Brush the container with oil.

7. Pour in the stirred solution and cover with plastic wrap.

8. Steam for about 15 to 20 minutes.

Ingredients: 60 grams of millet cake powder, 70 grams of pure milk, 100 grams of glutinous rice flour, 60 grams of butter, 6 eggs, 80 grams of white sugar

Accessories; 1 gram of salt.

1.Have all the materials ready.

2.Melt the butter in insulated water and set aside to cool.

3.Add pure milk, 20g sugar, butter and salt to the egg yolk.

4.Stir well and add the sifted millet cake mix and glutinous rice flour.

5.Mix until there is no dry powder, no particles, and the egg yolk paste is ready.

6.Add 60g of sugar to the egg white bowl in three portions, beat until the whisk is lifted, there is a small hook.

7.Use a spatula to take 1 3 meringue and put it into the egg yolk paste, turn it up from the bottom of the basin with a spatula, and mix well by cutting and stirring.

8.Then pour all the evenly mixed egg yolk paste into the remaining meringue, and use a spatula to gently stir from the bottom of the basin up and mix quickly (do not stir in circles, so as not to foam a lot of egg whites and gluten out of the batter).

9.Mix the cake batter into 12 molds.

10.Bake in a preheated oven at 170 degrees for about 40 minutes.

11.Finished product drawing.

Steamed glutinous rice cake:

Ingredients: 400 grams of glutinous rice flour, 100 grams of corn flour, 50 grams of sugar.

Excipients: a few dumpling leaves, 100 grams of red beans, 50 grams of glutinous rice.

Steps: 1. Prepare the ingredients.

2. Wash red beans and glutinous rice with water, soak for more than four hours, and it is best to soak them overnight.

3. Mix glutinous rice flour and corn flour, add an appropriate amount of water in batches, and knead into a granular dough without dry powder.

4. Add the soaked glutinous rice and red beans to the water that has just submerged the ingredients, and steam them in a rice cooker. Red beans and glutinous rice are soaked and do not absorb much water, so you can't put too much water.

5. Add sugar to the steamed grains and mix well with a spoon.

6. Wash the dumpling leaves with water, drain the water and brush with oil with a brush to prevent adhesion.

7. Divide the corn dough into agents of the same size, take a small agent, put it in the palm of your hand and press it slightly flat, then use your fingers to pinch it into a round dough sheet with a thickness in the middle and a thin circumference, and put a ball of multigrain filling in the dough.

8. Tuck up the edges and pinch them tightly.

9. Then put it in the palm of your hand, rub the surface until smooth, and then gently rub the long spindle shape.

10. All the embryos are placed on the oiled dumpling leaves, and they are all done one by one.

11. Pour a little water into the multi-functional pot.

12. Put the steaming basket in the pot, don't use too much water, and there can be no water in the steaming basket.

13. Place the finished corn and red bean cake in the steaming basket, leaving a little space to avoid deformation after steaming.

14. Close the lid and select the manual key after locking it firmly.

15. Then select the cooking button on high heat, and the multi-function pot will start working.

16. Steam on high heat for 10 minutes, the button ends, the multi-functional pot is instantly exhausted, and the lid can be opened.

17. Done.