How to make rice milk for roll flour? How to adjust the rice milk of roll flour?

Ingredients: 500 grams of water-milled rice flour, corn starch.

50 grams, 20 grams of raw oil, 10 grams of refined salt, 750 grams of water, 500 ml of boiling water, 50 grams of corn starch.

Mix the rice flour with water into a slurry and set aside;

After mixing corn starch with corn starch, mix it with a small amount of water to make a thin paste, then blanch it into a paste with boiling water, mix it with rice batter and add refined salt and raw oil to mix evenly.

Spread it in the cage drawer with a wet white cloth, spread the rice powder slurry on the white cloth, its thickness is about millimeters, steam for about 3-4 minutes, take out and roll up from top to bottom to form pig intestines.

The shape is ready. Features: soft and smooth, white and sweet, not fat or greasy.

Rice noodles should be ground with water, so that rice noodles ensure the delicate smoothness of the rice noodles.

The drawer cloth should be made of white cotton cloth to prevent the powder from leaking.

Don't steam for too long, just right.

1. Mix 500 grams of old rice and 600 grams of water and soak for about three hours. 2. Grind the same amount of old rice and water into rice milk, and pay attention to the speed of pulping evenly. 3. Mix 50 grams of wheat corn starch with an appropriate amount of water, and then mix evenly with rice milk.

4. Mix the raw pulp with the cooked pulp in a ratio of 10 to 1, and then add refined salt. 5. Put peanut oil or roast duck fat in a frying pan, and then pour an appropriate amount of raw and cooked mixed pulp into the pot and spread it evenly, and add minced meat or eggs appropriately. Its thickness is preferably around millimeters.

6. Steam on high heat for about 1 minute, and use a shovel to shovel from front to back or from left to right.

The rice milk of the drum flour should be soaked in water for eight hours, a small amount of soaked rice should be put into the refiner and crushed into the rice milk that cannot be touched, and then a part of the rice milk should be steamed and then mixed with the raw rice milk and whipped until the rice milk is beaten to the continuous line. The finished roll powder contains minced meat and crushed beans, which is fresh and salty and smooth.

(1) Broken rice:The roll flour used to make it is made from rice, and to make it, you need to prepare an appropriate amount of rice and soak it in water for about eight hours, and then put the rice into a refiner in small quantities and many times to break it, and wait until the rice is beaten into a state of rice milk that cannot be touched.

(2) Steamed rice milk:Take out half a bowl of rice milk and put it in the pot to steam, then pour the steamed rice milk into the remaining cooked rice milk, and then continue to polish them.

Tips: Roll noodles are a very popular snack in Nanning, Guangxi, etc., because of its smooth taste, local people often eat it at breakfast, and some people are used to having afternoon tea.

when consuming it. The inner roll of the roll powder is often minced meat and crushed beans, which is fresh and salty.

1. Soak the rice for 8 hours, put the rice with water in the refiner, a small amount of many times, and the rice milk will be relatively fine. 2. When enlarging the rice, you can put water together, if the rice milk is still rough after grinding, you can grind it again, and put your thumb and index finger in the rice milk to feel the granularity. 3. Take half a bowl of beaten rice milk and steam it in a pot, mix it into the raw rice milk, grind it with a stone, and add water while grinding until it is uninterrupted.

Roll flour, also known as rice rolls, is a snack, and the raw materials for making it are rice milk, minced meat, etc. Guangxi Nanning and other places, mainly Long An and other areas close to Vietnam snacks, with ground rice milk put into a tray spread into a pancake steamed, sprinkled with some minced meat, green onion or other food on the top, rolled into a roll can be dished, accompanied by sauce, sesame oil and other mixed to eat.

Before preparing the ingredients: sticky rice flour.

80g, powder.

70g, starch 35g, water 400g, salt 3g

1. Tool diagram.

2. Slurry raw materials.

3. Mix the three powders and pour in water.

4. Stir well with a spoon.

5. Stir until the slurry is free of granules.

6. Brush the plate with an appropriate amount of oil.

7. Dig the slurry and pour it in, just cover the baking sheet, it should not be thick, and shake evenly.

8. After boiling the water in the pot in advance, put the baking tray on the steaming rack, close the lid and steam it over maximum heat.

9. In about half a minute, the slurry solidifies and sees that the bubbles are digging, and the color becomes transparent, which can be taken out.

10. Scrape it quickly with a scraper, that is, it will become a sausage, and it can be eaten by pouring oil and sauce.

Steps: Soak the rice one night in advance.

Put the rice in a food processor and add some water to grind into a pulp.

Take half a bowl and steam it, then mix it with raw rice milk.

Put the semi-fat lean pork filling and corn in a pot and stir-fry, add some chicken essence and salt and stir-fry for later use.

Boil water in a pot, spread the raw rice milk in a round dish and put it in the pot to steam for 1 minute, take out the rice milk after it bubbles, and put the filling on top of the steamed rice noodles.

Roll up from the end, roll the filling into the middle, and spread your favorite sauce.

Method: 1. Mix 500 grams (i.e. 1 catty) of old rice and 600 grams of water for more than three hours (the purpose is to make the old rice absorb an appropriate amount of water, the rice milk milled out is more delicate, and the service life of the refiner is prolonged).

2. Grind the same amount of old rice and clear water, pay attention to the speed of pulping to be uniform, otherwise the heating of the grinding machine will lead to too much cooked pulp and affect the quality of rice noodles.

3. Change or mix 50 grams of wheat cornstarch with an appropriate amount of water, and mix evenly with the rice milk in step 2.

4. Punch raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, and add refined salt.

5. Put some peanut oil or roast duck fat in the drawer, and then spread out the appropriate amount of raw and cooked pulp into the drawer (you can add minced meat or eggs appropriately), the thickness of which is about 1 millimeter, and steam it for about 1 minute, and use a special shovel for rice noodles to spread the rice noodles from front to back, or from back to front drawers.

Summary. Hello, glad to answer for you. The rice milk adjustment method of roll flour is as follows; The rice milk of the drum flour should be soaked in water for eight hours, a small amount of soaked rice should be put into the refiner and crushed into the rice milk that cannot be touched, and then a part of the rice milk should be steamed and then mixed with the raw rice milk and whipped until the rice milk is beaten to the continuous line.

The finished roll powder contains minced meat and crushed beans, which is fresh and salty

Hello, it's a pleasure to answer for you. The rice milk adjustment method of roll flour is as follows; The rice milk of the drum flour should be soaked in water for eight hours, a small amount of soaked rice should be put into the refiner many times, and after the rice milk is broken into a grain that can not be felt, a part of the rice milk should be steamed and then mixed with the raw rice milk and whipped until the rice milk is beaten to the point where the line is scattered and stopped. The finished roll powder contains minced meat and crushed beans, which is fresh and salty

Rice milk blending method of roll flour (1) crushed rice and withered: the roll flour used to make is made of rice, and it needs to be prepared first and soaked in the water of Wang Noisy Cave for about eight hours, and then put the rice into the refiner for a small amount and many times to crush, and wait for the rice to be beaten into a state of rice milk that cannot feel the grain.