Pumpkin potato rice muffin
By VicentaLakin
Rice muffins are traditional snacks in the southern belt, based on rice powders (also known as sticky rice powders, platinum powders), rice powders, sugars and water, supplemented by various dried and evaporated nuts. It has soft tastes, bullet mouths, simple production, medium dessert and a healthy, delicious snack. There is no fixed proportion of the main material, and the ratio of rice powder to rice powder is three to one, with little or less impact, and the range and quantity of dried or dried fruit in it is free. And the pots or vessels that are steamed with cedars are almost optional, with ordinary large steam pots or bamboo cabinets laid on the drawers, sifting powder and fruit into them and coding them; those that do not have large steam pots and want to be refined can use a stylish model. I usually like to make muffins, sometimes original, sometimes fancy. Today, I'm going to use my pumpkin lasagna rice muffins, "Brick-brick-brick-brushing" and I'm hoping you'll be able to make a good shot at home。
Recipe Recommendations
- sticky rice flour 300 grams
- glutinous rice flour 100 grams
- pumpkin puree appropriate amount
- purple sweet potato stuffing appropriate amount
- white sugar 80 grams
- cold water appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Pumpkin potato rice muffin
1
All materials are ready: the clay powder is also called rice powder, millet powder, fine sugar or white sugar, with no use for coarse sugar, steamed pumpkin mud, lasagna pie (other sweets, too) and cold water; rice powder is not readily available and can be sifted with a breaker machine。
2
300 grams of sticky rice powder, 100 grams of zirconium powder, 80 grams of fine sugar, mixed evenly with spoons。
3
One and a half millimetres of powder is added and a little bit of pumpkin mud is added to the rice powder, which contains different amounts of water and is used differently by each person, so don't put too much in one place and look at the state。
4
Pumpkin powder is mixed with spoons, then hand-stamped with even coarse grains, and if a large group of groups indicate that the pumpkin mud is overstretched, some dry rice powder can be put back into the ground, and the water can evaporate naturally。
5
Pumpkin powder can be easily plattered with hand。
6
It's too dry if it doesn't work。
7
The rest of the rice powder is poured into the cold water, mixed with spoons, then grafted into a flat cortex with the hand, and tested in a way that is consistent with the pumpkin rice powder; the mixed rice powder is set aside for 10 minutes, and it does not matter what powder is made first。
8
The rest of the rice powder is poured into the cold water, mixed with spoons, then grafted into a flat cortex with the hand, and tested in a way that is consistent with the pumpkin rice powder; the mixed rice powder is set aside for 10 minutes, and it does not matter what powder is made first。
9
Put the molds on a large plate and sift them in two different colours, as you like; first I sift a part of the original odour of the rice powder and smooth the powder directly in the sift with my hands; and the powder that falls on the plate is not wasted and can fall back into the rice powder basin after doing this。10
Pumpkin powder is then sifted into the mould, and the thickness is determined by what it likes, and the high powder is scraped down with a spoon, without pressing。
11
The potato pie is taken large on the palms and placed on the rice powder。
12
Scatter another piece of pumpkin rice powder; if you want to have a wave-like bouquet from the surface, you can use a spoon to hold a light pressure along the perimeter; you don't want the bouquet to save the pressure steps。
13
The rice powder that sifts on the top and sifts into the original, with chopsticks or scraping plates on the surface; holding the molds, shaking them a few times around, leaving a gap between the powders and the moulds; this step is not large, it is easy to shake them; if you use a six-inch chord of twirl cake, it's all used, and I use a six-inch standard model, so I sift the rest of the powders into a four-inch round。
14
It is also possible to use an ordinary steam pot, with cold water, with sufficient water, 50-60 minutes, which can be shortened if the cake is not so thick; a plate or thicker cloth can be built to prevent excessive water vapour from falling into the powder。
15
When the time comes, you can get out of the pot and then you can get out of the pot, and the rice powder turns into muffins, which are naturally separated from the molds。
16
The pastry is dry until it's hot。
17
On the bottom of the muffins, you divide them equally with a cake knife or a cleaver by pulling a saw. There are jams that can be decorated with little chopsticks, with hot tea, with dry insides of the muffin, with long fragrance。Pumpkin potato rice muffin Make Tips
1. The ratio of pluceous rice powder to pastry powder is 3:1 and can float slightly above and below; on the basis of the original flavoured loaf, coloured loaf can be made of a variety of fragrances, such as pumpkin mashed, mashed potatoes, etc.; the powder cannot be too wet or too dry, otherwise it may affect the sifling and confectionary taste of rice powder; 2. Cardiocorts can be made either readily available or by themselves, and may be laid in the whole of hand and then be laid in a pane of cedar. Once pressed, it affects the taste of muffins; 3. The muffins can be eaten in cold and cold, with a little cold, fresh and fresh taste, but it is not appropriate to freeze pasta for long periods of time, and the starch will grow old, and the muffins will not break loose and dry; 4. If not, they can cut thin slices of cedars with a sharp knife and leave their water in the air for about 10 minutes, so that their water is evaporated, and the taste of the cedars and the taste of the “massive pasta” is very similar。