Cranberry pastries
By VicentaLakin
It's good to have fresh rice, and if you add fruit dry like cranberry and raisins, you'll not only get a lot more paint, but also taste. Rice paste is not only a delicious snack, but also a popular staple for breakfast. It's sweet and soft, it's not boring, and its special fermented aroma is appetizing. Let's have a big pot and breakfast snacks. The big buns the northerners love for breakfast finally have a rival
Recipe Recommendations
- rice 200 grams
- flour
- glutinous rice
- white sugar 20 grams
- dry yeast 4 grams
- dried cranberries appropriate amount
- cold water appropriate amount
- sweet and sour
- steamed
- an hour
- ordinary
Steps for Cranberry pastries
1
200 grams of ordinary rice, pick up the impurities。
2
Wash twice with fresh water, impregnate for hours with cold water above 2 cm of rice, and if it is hot in the middle of the night, freeze in the fridge to prevent rice fermentation。
3
When you pour well-boiled rice into the cup, the grain of rice fills up the water, so not too much water, just a little bit higher than the grain of rice to stir up the machine。
4
With two big spoons of fermentation and sweeter perfume, it also promotes fermentation。
5
A juice or sauce program with a nine-yang wall breaker, about a minute and a half。
6
In the beginning, the rice grains were all white。
7
Pour rice into a deep enough pot。
8
Add a suitable amount of barbed flour; the amount of flour is irregular and depends mainly on the last state of rice paste。
9
It's enough to stir up the rice and show a thicker state and fall like a thin ribbon。
10
Add appropriate white sugar and dry yeast。
11
After full mixing and melting, the film is fermented at the base of the warmth; it is now at about 28 and 9 degrees in the north in the autumn because of flour aided by about 2.5 hours。
12
When the fermentation is almost complete, the proper amount of cranberry dry-dry is torn apart。
13
A small amount of vegetable oil is brushed in egg molds; there are no egg molds, either with an ordinary job or with oil in the bowl walls。
14
The fermented rice is two to three times larger, and the surface has a “breathing” bubble, accompanied by the sour sweetness of wine。
15
Slurping rice with spoons to bubble-free state。
16
The inner wall of the mold is then brushed with a brush, so that the interior wall is evenly oiled, so that the rice slurry is plattered into the mould to the point of seven, and the surface is covered with cranberries。
17
The slurry-bearing moulds are placed inside the steaming pan, covered with a lid, and are kept silent for 10 minutes before firing; the water on the bottom of the pot is opened first, and the small fire turns into a slow increase in the rice paste, which turns five minutes to the fire and steams for 15 minutes; that is to say, 20 minutes after the water starts to run。
18
Five minutes to blow it up. Sweet smell comes out。
19
The cranberry hairloaf, the fragrance snorts, the sweet, sweet snacksCranberry pastries Make Tips
1. Water is not enough to eat when the rice bubbles are ready, so when the rice is pumped up, the amount of water is not enough, and if more is too thin to ferment, flour is added to give some support to rice, but not too much, or it loses the taste of its unique sour sweetness; 2. The taste of rice cakes is worse than that of unheated, but not necessary; sugar is added to the preferred taste; 3. rice cakes have a unique taste and taste, and the rest of them will only take a few minutes to return to the pot and restore the taste of the fresh pot。