10 kinds of glutinous rice flour for breakfast, glutinous rice flour for breakfast

How to make glutinous rice flour for breakfast

Ingredients preparation: 1 kg of red dates, 280 grams of tapioca starch, 120 gramsGlutinous rice flour, 100 grams of brown sugar, 500 grams of water, 30 grams of corn oil, etc.

The detailed steps are as follows:

Step 1: Prepare a pound of beautiful jujubes, try to prepare a larger one, it is more convenient to do, clean the dust on the surface of the jujubes, and then prepare a larger pot, boil water in the pot, put it in a steaming rack, spread the washed jujubes on the steaming rack, cover the pot lid and steam the jujubes through the water, steam the jujubes a little longer, and it is easier to peel.

Step 2: The steamed jujube can be peeled after being brought out and cooled slightly, this step requires a little patience, and you can also do not need to peel, but the taste is not so good. Only take the meat of the jujube that has been peeled, remove the jujube core, and put the peeled jujube meat into a broken wall cup, plus 100 grams of brown sugar, 500 grams of water, and the amount of brown sugar can be increased or decreased according to your own taste, and it can be beaten into a delicate jujube paste.

Step 3: Pour the beaten jujube paste into a large bowl, then add 280 grams of tapioca starch, plus 120 grams of glutinous rice flour, stir it with chopsticks until there are no granules, and after the flour paste is stirred to no granules, we add 30 grams of corn oil to it and continue to stir, stir the oil until it is all absorbed by the paste, this step is very important, be sure to stir for a long time.

Step 4: After the paste is stirred, prepare an ancestral flat bottom plate, brush a layer of oil on the plate to prevent sticking, brush the periphery for him, pour the prepared paste into it after brushing, shake it a few times, and shake it out.

Step 5: The water in the pot for steaming jujube is boiled again, put it in a steaming rack, then put the flour paste in and put it on the steaming rack, cover the pot, turn up the heat and steam for about 25 minutes, if the plate is relatively large and the flour paste is thinner, the time can be slightly shortened.

Step 6: When the time is up, turn off the heat, if there is water on the steamed jujube cake noodles, you must pour out the water first, and then put it aside until it cools thoroughly.

Step 7: After cooling, you can cut the shape you like, no matter how you cut it, its taste and taste will not be affected, Q bomb is delicious, if you put it in the refrigerator for a while and then eat, it will be more enjoyable, when breakfast, it is not recommended to eat ice, eat at room temperature.

Teach you to make breakfast with glutinous rice flour, crispy on the outside and glutinous on the inside, sweet and sour taste, simple and easy to make, 1 minute to learn.

As a glutinous rice controller, I really can't miss all the delicacies about glutinous rice, I especially like the glutinous taste, and it's really super satisfying to take a bite. Today I will share with you a rice cake made of glutinous rice flour, this time the rice cake is added to the dried cranberries, the taste is sweet and sour, not greasy at all, as breakfast or snacks are very good, and the method is also very simple, no need to knead the dough, no need to make dough, just stir it, bake it and eat it, hurry up and learn the practice together.

Cranberry rice cake].

Ingredients: 200 grams of glutinous rice flour, 200 grams of pure milk, 1 egg, 15 grams of corn oil, 15 grams of dried cranberries, 10 grams of white sugar, 3 grams of baking powder.

Steps: 1. First prepare the required ingredients: knock an egg into a bowl and use chopsticks to break it up into a whole egg liquid.

2. Next, add pure milk, white sugar and broken whole eggs to a deep basin, and stir them well with a manual whisk.

3. Then, sift the prepared glutinous rice flour and baking powder together into a deep pot.

4. Then, continue to use a manual whisk to stir them evenly until they are smooth and free of obvious particles.

5. After that, pour the prepared corn oil into the basin and stir them well with a manual whisk again.

6. Then, put the dried cranberries in a pot and continue to mix them well. If you don't have dried cranberries, you can substitute them with other ingredients, such as raisins or any other dried fruit you like.

7. Finally, lay the oil paper in the mold, and then pour the mixed glutinous rice batter into the mold, and at the same time, preheat the oven.

8. Set the oven to 180 degrees above and below the heat, bake for about 25 minutes, the surface is colored, indicating that the rice cake is basically ripe, you can cover the tin foil and bake for about 3 minutes. Cut into pieces while hot, crispy on the outside and soft on the inside, sweet and sweet, very delicious, try it quickly.

2. If you don't have dried cranberries, you can replace them with other ingredients, such as raisins and dried blueberries.

3. Novice operation, if you are worried about baking is not cooked, you can open the oven after the surface is colored, touch the surface with a high-temperature resistant shovel, and condense the inherent elasticity, or you can cover the tin foil to prevent the oven from being too high, resulting in the surface being colored and the inside is not cooked.

4. The amount of sugar can be added or decreased according to personal taste.

5. Corn oil can be replaced by other oils, such as sunflower oil or butter, the taste will be more fragrant if butter is used, but it is not recommended to use peanut oil or rapeseed oil, the taste is more special, which will affect the taste of the finished product.

The new method of glutinous rice flour does not knead the dough, does not make the dough, saves time and effort, is crispy on the outside and soft on the inside, and the taste is sweet and sour.

【Coconut bean paste roll】

The weather is getting hotter and hotter, make such a glutinous rice coconut bean paste roll, the taste is smooth and smooth, the soft glutinous rice is wrapped in sweet bean paste, with the aroma of desiccated coconut, take a bite, soft and non-sticky teeth, sweet but not greasy, this method can also make Xue Mei Niang and glutinous rice balls, let's try it quickly! Definitely a treat for the taste buds. Take a bite and put one in your mouth, and at the same time feel the aroma of glutinous rice, desiccated coconut, and bean paste, the more you chew, the more fragrant it is, it can be said that it is sweet and soft to the heart.

Ingredients: 100 grams of glutinous rice flour, 25 grams of corn starch, 20 grams of sugar, 20 grams of corn oil, 150 grams of water.

Step 1: First prepare 100 grams of glutinous rice flour and pour in 25 grams of cornstarch.

Step 2: 20 grams of sugar.

Step 3: 20 grams of corn oil, vegetable oil with little taste will do.

Step 4: Finally, pour in 150g of water.

Step 5: Stir well with a whisk, stir for a while, and stir until this relatively delicate paste is done.

Step 6: Prepare a round plate and pour the finished glutinous rice paste into the plate.

Step 7: Put it in the steamer and steam for 20 minutes.

Step 8: When the time is up, the glutinous rice has been steamed and is ready to be cooked.

Step 10: Divide the glutinous rice dough into two more portions.

Step 11: Put the other one in a plastic bag to prevent it from losing moisture and hardening.

Step 14: Use a rolling pin to roll out the glutinous rice dough into a rectangle.

Step 15: Get the plastic wrap on the surface and set it aside.

Step 16: Sprinkle some more grated coconut on top of the panel.

Step 17: Place the glutinous rice cake upside down on top of the minced coconut, with the side without plastic wrap facing down.

Step 20: Finally, cut it into small pieces with a knife and enjoy the delicious taste.

The 12 ways to eat glutinous rice flour are pumpkin glutinous rice balls, red date wotou, red bean rice cakes, sugar and oil baba, two-color rice balls, purple potato sesame balls, milky pumpkin soup, fried pumpkin cakes, pumpkin wine stuffed balls, sweet potato glutinous rice balls, donkey rolling, glutinous rice dates.

Glutinous rice flour is soaked in glutinous rice overnight, beaten into slurry water by water mill, hung in a cloth bag for a night, when the water droplets are dry, the wet glutinous rice flour is broken and dried, and it is the finished glutinous rice flour, which can also be bought ready-made in the supermarket. It can be used to make foods such as gnocchi (i.e., Lantern Festival) and household snacks, and is known for its unique flavor.

Water-milled glutinous rice flour is known for its softness, toughness, and glutinousness. It can be used to make dumplings, food items such as Lantern Festival, and household snacks, especially Ningbo gnocchi, which is known throughout China for its unique flavor.

Pumpkin glutinous rice cake method

Ingredients: 300 grams of glutinous rice flour, 200 grams of pumpkin, appropriate amount of red bean paste, appropriate amount of minced coconut.

Peel and peel the pumpkin, cut it into pieces, put it in a steamer, and steam it until it can be easily pierced with chopsticks. Then puree the steamed pumpkin with a small spoon and let it cool for later use. Put the pumpkin puree into a bowl of glutinous rice flour and knead it into a smooth dough.

Roll the dough into long strips and cut into small, evenly sized pieces.

Take a small dough, knead well and flatten it. Then put a little bean paste filling in the middle, close the dough and roll it into a ball. After all are wrapped, put them in a steaming tray, steam them for about 10 minutes until they are ripe, and wrap them in a layer of desiccated coconut while they are hot.

Fried pumpkin pie. The old pumpkin is steamed, mashed into a puree and flour and wrapped in glutinous rice flour and fried in an oil pan until golden brown.

Dumpling pancakes.

Pumpkin pie with rice balls.

Sugar does not shake sweet potato cakes.

Glutinous rice balls, rice cakes, encyclopedia can be checked.

The material for making glutinous rice.

Ingredients: Ingredients: 150g glutinous rice flour, 20g corn flour

Seasoning: 20g sugar, 200ml water, 1 tablespoon oil, filling: bean paste.

Steps: Add all ingredients together and stir well to form a paste. The amount of corn flour affects the softness and hardness of the glutinous rice dough, less is sticky, more is tough, and can be added appropriately according to personal taste.

2 Place the stirred ingredients in a microwave container with a lid and heat at the maximum microwave wattage for 4 minutes.

3 When it comes out, stir the cooked dough slightly (about the same as mixing the dough), wrap it in oven paper or plastic wrap, and let it cool. Note that both oven paper and plastic wrap should be smeared with water beforehand to prevent sticking.

4 When the dough is cold enough to not be hot, you can start wrapping. When wrapping, the palm of the hand should be dipped in water, also to prevent sticking.

5 After the dough is ready, wrap it in desiccated coconut, sesame seeds, soybean noodles, etc. Sesame seeds should be fried beforehand.