Pumpkin milk and rice cake
By VicentaLakin
Gin Qin looks at the venomous rice cakes coming, soft and soft, with the unique scent and taste of rice powder. The fragrance of the fragrance of the pumpkins is mixed up with the appetite for the Mid-Autumn Festival. Many specialists and nutritionists are highly recommended for the addition of pumpkins to their food supplements. And even a lot of finished foods are used for pumpkin mud. In autumn, it's the pumpkin season
Recipe Recommendations
- cooked pumpkin 70 grams
- rice flour 50 grams
- yeast 1 gram
- milk 30 grams
- milk fragrance
- steamed
- half an hour
- simple
Steps for Pumpkin milk and rice cake
1
Food: 70 grams of rice per meal per meal, 50 grams of milk per formula, 30 grams。
2
the yeast pours into the milk, tumbles. tips: when it's cold in winter, you can heat milk up to 40 degrees, which is more fermenting. summer temperatures are good for fermentation. it's okay not to heat。
3
Milk and pumpkins are evened with cuisine sticks。
4
The rice pollen joins, tumbles, and eventually is thick。
5
Simulator brushes a thin layer of oil resistant。
6
down into the mold, full 7 and fermenting for 40 minutes. tips: in summer, when it is hot, it ferments in the sun for 40 minutes and sprays some water on the surface; in winter it is placed in a closed container, with a large bowl of warm water in it, which is cold enough to change water once, which can be an oven, microwave oven, steam pot。
7
the steam pot fires boil water, the molds enter the steam pot, turn the fire to 15 minutes, and the thorium to 3 minutes. tips: it's easy to disintegrate when you see some water on the rice cake surface。Pumpkin milk and rice cake Make Tips
pumpkin can be described as superfood, with super-high fibres, super-resistant oxidation, soft as the pumpkin steams, very soft as it tastes; it tastes sweet, it's a natural spice, it tastes sweet and it enhances appetite。