The practice of glutinous rice cotton cake, how to make glutinous rice cotton cake at home

First of all, prepare a deep basin without oil and water, beat two eggs in it, here must be oil-free and water-free, otherwise it will be difficult to beat later.

With an electric whisk, beat at low speed until the coarse bubbles are in a state of bubbles.

Add 20g of sugar in two times, continue to beat until the egg liquid produces a texture, and the whisk can appear a small sharp angle when lifted.

Prepare 100g of flour, here you need to use low-gluten flour, otherwise there will be no fluffy texture.

While sifting the flour into the egg mixture, stir slowly, using the method of cutting and mixing to prevent the beaten egg from foaming.

After stirring well, add 30g of vegetable oil and continue to stir.

After completion, the plate is brushed with oil and steamed in the pot, which can also be roasted here, but since it is soft, it still has a better taste when steamed, and it can be steamed for 30 minutes, soft and delicious.

Add sugar and water to glutinous rice flour, stir well in the plate, stir until the mixture is not priced, it will feel a little coarse when stirring, the mixed liquid is placed on the table, and it will not slide away quickly, add oil to the pot and burn, turn off the heat after about 30 seconds.

Glutinous rice cake is a traditional cake snack made by mixing various ingredients with glutinous rice and flour. There are blood glutinous rice, black glutinous rice [1] and other types.

1.Drain the washed glutinous rice. Place in a bread bucket. Then add the water.

2.Place the bread bucket in the bread maker. Cover with a bread maker lid.

3.Choose the rice cake menu. Start starting.

4.Add dried rose petals when there are 10 minutes left until completion.

5.In 1 hour 25 minutes after the work of the bread maker is completed. Pour out the rice cakes from the bread bucket. Let cool. It's OKL to mold your favorite shape with a mold.

18 kg of glutinous rice flour 3 kg of rice flour 21 kg of flakes of sugar about 13 kg of water 500 grams of peanut oil (coated face) 250 grams of olive kernel (sprinkled noodles) 1 kg of red dates Bamboo leaves (bottom pad) kg.

First, boil 21 kg of flake sugar with 3 kg of water into syrup for later use. Mix the glutinous rice flour and rice flour evenly, pour in 10 kg of boiling water and stir into the pulp. Then gradually add the syrup in the cooked pulp and stir evenly and put it in a large steamer, each steamer is about 3 4 cm thick, steam it for about 4 hours with a fierce fire, pour it on the board, rub it with a wooden mallet until it is smooth, it can be divided into cakes weighing each kilogram, put them in an iron circle with a bamboo leaf pad bottom, sweep oil on the cake surface and stick olive kernels and red dates, and steam for about 20 minutes.

White sugar rice cake: glutinous rice kilogram indica rice kilogram white granulated sugar kilogram sugar white fat 1 kilogram coated peanut rice kilogram red dates a little walnut kernel kilogram melon seed kernel kilogram tofu coating 2 sheets.

Brown sugar rice cake: glutinous rice kilogram indica rice kilogram brown sugar kilogram red dates a little.

1.Soak rice: After mixing glutinous rice and indica rice, soak it in cold water for about 2 3 days, change the water frequently when soaking, and rinse it with water when taking it out.

2.Grinding: The soaked rice is finely ground with water, the finer the better, and then pressed into the cloth bag after grinding, and the excess water is pressed away.

3.Mix flour: Add water to the granulated sugar and brown sugar in the raw materials in advance and boil them into a pulp (about 1 kg of water), cool them, pour them into the wet rice balls and mix well to form a paste.

4.Steamed cake: prepare the steamer, soak the steaming cloth in water and dry it, and line it in the cage grid, such as making white sugar rice cakes, first cut the fruit into dices, and then line the tofu coat on the cage cloth, pour half of the pasty rice flour first, take the chopped fruit and sugar white fat diced and spread it on top of the rice flour paste, then pour in the other half of the rice flour paste, and put a few red dates on the cake noodles.

The powder paste is poured into the cage grid with a thickness of about 8 cm, the fire is stronger when steaming, so that the water remains at the boiling point for about 2 hours, and the water in the pot is prevented from boiling dry halfway, and the amount of water must be adjusted. After the sugar rice cake is steamed, it should also be covered with a layer of tofu coating on the cake surface, pressed and attached firmly by hand, and then cooled and weighed with a knife and a scale.

Wait a little first we prepare 320 grams of glutinous rice flour, at the moment set powder, stir, add 60 grams of sugar, stir evenly and add 300 grams of milk, while pouring and stirring until the sugar melts, like this delicate and smooth, particle-free batter can be covered with plastic wrap, let stand for 10 minutes, and brush the oil on the panel, Mi Fu has many small bubbles, so you can. Bring water to a boil in a pot. Put the dendrobium on the rice, steam on high heat for 20 minutes, and then turn off the heat and simmer for 5 minutes.

Let it cool a little more and take it out. Soft and glutinous, sweet and very tasty.

About the aboveWhat is the cotton cake made of?The main ingredients for this cotton cake are:Rice flour, corn oil, sugar, sesame seeds, etc.

Fat muttered bitter Kikujiro asked curiously:

Could you please tell me, what kind of delicacy is Mianmian cake?

Yuanzu cake shop owner and pastry chef said:

Mianmian cake is made with more than 10 kinds of raw materials such as glutinous rice, glutinous rice and sea cucumber powder.

Egg rice cake method:

1.Millet washed and soaked overnight (in fact, I forgot to shoot twice) 2The egg whites are separated from the yolks.

4.Steam for 20 minutes.

The real cotton cake is made of cooked rice flour, added to the syrup, sifted, put into the mold, flattened, cut the cake and other steps. There is a tutorial for Douyin Jiang Ji Water Tower Cake.

How to make glutinous rice, every year, make materials at home, 300 grams of glutinous rice flour, 200 grams of sticky rice flour Shui Changkong, 340 grams plus 20 grams of salad oil, two small spoons of glutinous rice flour and sticky rice flour steamed and put in a basin, with 340 grams of warm water and flour, a small spoon of salad oil, and then go, Zhou, the dough is kneaded until smooth, divided into four small techniques, the palm of the hand is smeared with paraffin oil to rub each small agent, knead into strips, all kneaded and put into the pot to steam for 25 minutes.

There is also a rice cake that is a New Year's gift of the lunar month, and this rice cake is also delicious, and it only needs a trick. When the New Year is approaching, you need to prepare for the New Year, and the New Year's goods must be New Year's cakes, which means that the New Year's cakes must be as sticky as possible, and these two days can be higher than a year. In the north, the academic studies are high, the career is high, and the disability is high, and the rice cake we usually eat is made of pure glutinous rice flour, well, this rice cake is made of pure glutinous rice, and the taste and texture of the two are different.

The appearance of eating saturation is also different, and children prefer to eat good-looking rice cakes.

Rice cake sticky rice cake glutinous can be super sticky with just one knock on the door, but cocoa is possible, and the trick is in a big bowl of glutinous rice. Lactation. Raisins, red dates, bean paste, nuts and wolfberries make this kind of rice cake for a year, so you have to use it.

The original glutinous rice should be soaked in advance with the best Nakai blind kimchi, that set, other accessories are ready, and red dates have other results if there is no fish with skin.

The glutinous rice cake is very simple, soft and glutinous and sweet, very delicious, remember to collect.

Hello everyone! I'm a delicious girl, a girl who loves food and makes food. The hail in life is not a meal can not be solved, every day such as the practice of sharing food with you, look forward to meeting me!

Today I will share with you glutinous rice flour is very simple and delicious, soft and glutinous sweet, very delicious, first of all, we prepare 320 grams of glutinous rice flour, at the moment set powder, stir it, add 60 grams of sugar, stir evenly and add 300 grams of milk, while pouring and stirring until the sugar melts, like this delicate and smooth, particle-free batter can be covered with plastic wrap, stand for 10 minutes, and brush the oil on the panel, Mi Fu on many small bubbles, so that it can.

Bring water to a boil in a pot. Put the dendrobium on the rice, steam on high heat for 20 minutes, and then turn off the heat and simmer for 5 minutes. Let it cool a little more and take it out.

Hello dear. 1. Formula: 4 eggs, 5g vegetable oil, 110g cake flour, 10g sugar, 2

2.Place the eggs in warm water and soak for 10 minutes. This method is newly discovered by me, so that the overall temperature of the eggs soaked in warm water is easier to reach a stable state, and it is better to beat the whole eggs.

I measured the temperature of the warm water, it was about 35 degrees, and when I touched it with my hand, it felt warm and there was no feeling of heat. You can also try this new method. 3：

Crack the soaked eggs into the beating bowl. Before beating the whole eggs, you must do the preparation well. Be sure to wipe the paper towel in the kitchen chamber of the egg bowl clean again and again, and ensure that there is no water or oil in the egg bowl.

Otherwise, it will affect the effect of beating, and it may be beaten for more than half an hour, and the eggs are still liquid.4: Use an electric whisk to beat the eggs into coarse foam. Be careful here, be sure to use an electric whisk, a manual whisk or chopsticks will definitely not be able to get away.

First, use an electric whisk to beat slowly at low speed, and there will be coarser bubbles on the surface of the eggs, which is a rough bubble! 5) Add sugar to the beaten egg mixture in divided portions.

Although I tried to minimize the amount of sugar in this recipe, I can't add sugar. Because white sugar has the effect of stabilizing the state of the egg, and if no sugar is added at all, the taste of the cake will be a little unbeautiful. 6：

Line the rice cooker with baking paper, slowly pour in the egg batter, put it in the rice cooker, and simmer for about 30 minutes until it is cooked through.