Pickled rice cake
By VicentaLakin
A bag of pastry powder was used before, and it was too long to be broken, so I thought about pancakes. Pumpkin cakes were not bought, and there were last night's leftovers of porridge pickles. It's freshly baked, it's salty, it's delicious, it's hot. The whole approach is the same as pumpkin pie, with less oil and less fire. Of course, if the fry is okay, it's not easy to control the shape, because when the rice cake is blown, it's swelling, afraid of cracking, and it's coming out。
Recipe Recommendations
- water milled glutinous rice flour 180 grams
- medium-gluten
- boiling water 150 grams
- Minced pork and small bamboo shoots and pickles appropriate amount
- white sesame appropriate amount
- sour and salty
- fried
- half an hour
- simple
Steps for Pickled rice cake
1
Take a big bowl of clean, oil-free, water-free bowls, mixed with rice powder and Chinese powder。
2
It's about 150 grams of open water, mixed with chopsticks, and then put gloves on。
3
At first, there may be a lot of dry powder, which will slowly be lost if the pressure is folded and pressed with the fist。
4
I don't mix it in my own home, with ready-made meatloaf pickles, sweet bean sands or direct sugar。
5
Squeeze a face of the size of a ping-pong ball, round it a little bit, then flatten it with two hands, make it a little smaller than the skin of a dumpling, and squeeze the edge a little thinner. It might be a little sticky, but a little oily. Actually, it's like a bag of soup. It's a hand-operated thing without panels。
6
A proper amount of pickles on the face。
7
Then, with the left-handed tiger rounded the edge of the skin, slowly pushed it up to shut it up, like a sommel。
8
Squeeze through the mouth, and smoothly round it。
9
I'll flatten the pack with two palms, and then stick it to the right amount of sesame。
10
No sticky pot pours in a little bit of oil, a little heat, pasta starts to fry. Do not be too big, between the fire and the small fire。
11
One side is a little yellow, and one side is turned over, and one side is easy to fry for long. Until both sides are flaming yellow, the middle is drumming, squeezing with pot shovels, and flipping。
12
Once the cake's fried on both sides, it's fine. I'm afraid the oil can be pumped from the kitchen paper。Pickled rice cake Make Tips
One, a little flour in the rice powder, cakes that are not easy to crack, low-banded flour and Chinese flour, not high-heavy, would be more resilient and almost tasteful. This cake is softer even when it's cold. 2. Powdered with open water, so that the noodles are soft and do not taste pink. It's sweet and salty. It's better to be well prepared. It's hard to be afraid. 4 The sesame is easy to fall off, and it is best to clear the pot when the second pot is cooked, otherwise the fallen sesame will be roasted on the back of the cake, affecting the taste。