The rice cake
By VicentaLakin
It's been so sudden and it's been so crazy about rice pines. From the original pure rice cake to the hearty bean salsa cake, and to today's colorful cinnamon rice cake, there's not enough to eat. Micah, which is a special snack in some parts of the South, has spread all over the country with the advent of tourism and the Internet, as well as the food show. It doesn't need fermentation, much less hours or more to make, a sifter, and a steam pot can handle this snack easily. If you want to change, you can do it in color, inside. Through a combination of different patterns or colours, ordinary rice muffins are also turned into hot food。
Recipe Recommendations
- glutinous rice flour 130 grams
- sticky rice flour 100 grams
- Wash red bean paste with water appropriate amount
- fresh milk 120 grams左右
- Barley seedling powder 3 grams
- red beet flour 3 grams
- pumpkin powder 3 grams
- dried Osmanthus appropriate amount
- fine sugar 30 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for The rice cake
1
The main materials are ready: rice powder, platinum powder, fresh milk, sugar sugar, dry cinnamon, water to wash red bean sand; milk can be replaced with fresh water, and red bean sand can be replaced with other preferred less oilable sauces, such as mashed potatoes, lichen, green bean sand, etc.; fine sugar can be replaced with white sugar, but not rough sugar。
2
Powdered rice powder, sticky rice powder, fine sugar, mixed into large basins, adding milk on a scale, mixing it into granule form with chopsticks, then hand-stamping to the point where there is no dry powder; if there is more dry powder, milk can be added to it; grab a grain of rice powder, which can be easily squeezed into a powder pack with a little hand and spread into blocks of various sizes, so that this can be achieved; be too wet, which increases the difficulty of the next sifting, and the fumigated mouth becomes sticky; and it is too dry, and the products of steam are dry and hard。
3
The search for a big eye sift to sift the rice powder; this is a crucial step to increase the air between the rice powders, so that the evaporated rice cakes are loose and the mouth is soft。
4
As you like, the rice powder should be divided into several parts without having to be equal; each of them should be added with a small spoon to fully mix the powder with the powder without having to be sifted。
5
A bean wrap, a large gauze, is placed on top of the steam pan, with a six-inch mousse ring; a pre-sort rice powder, with a layer of dry cinnamon on it; and a lid, with a fire evaporating for 1-2 minutes。
6
An additional layer of green rice powder with a lid evaporates for 1-2 minutes; do not be idle while steaming, take appropriate quantities of red bean sand and put it in a fresh bag, and sew it with a scepter stick into a circle smaller than a moose circle。
7
If you pour good bean sand on green rice powder, this step should not be a direct evaporation, otherwise the water vapour will drop on soy sand, affecting the effect of the next rice powder。
8
A layer of rice powder can be placed on it, and the colour can be used as it pleases; if you can separate the layers, the rice powder will be covered with an appropriate amount of dry cinnamon and the lid will be evaporated for 1-2 minutes。
9
An additional layer of red bean sand, a layer of rice powder and dry cinnamon, and a further one to two minutes of evaporation; and so on until the moose circle is filled。
10
At the top, all the remaining powder can be laid on top of it, with a proper amount of dry cinnamon。
11
Cover the lid for about 40 minutes; if there is too much steam in the steam pan, a soy sauce can effectively block the beads from the steam; if the beads fall on the rice powder, they form a sticky piece that affects the shape and taste of the product; if the steam box is used, this can be avoided。
12
A little drying of the steamed muffins can easily be removed; it needs to be cut open with a sawing knife, because it's hot, it's not smooth, but it's soft, it's so hard to stop; it wants to be flat, it's cool and it cuts, but it's softer than it is when it's hot, it's less sweet; it can be warmed for a few minutes if it's hot。
13
Cinnamon rice cakes, bubbles, sweet smellThe rice cake Make Tips
1. Sticky rice powder is rice powder, the ratio of which can be 1:1-1.5; all clay powder, rice paste tastes dry and inelastic, all rice powder, and rice paste tastes sticky; 2. colours must be judged with pure natural colours, whether or not they are pure natural colours, with poor natural colour stability, with light or even other colours after heating, with synthetic chemical colours remaining the same after heating; if there are no natural colours, it is beautiful in the form of snow; 3. A evaporation per layer can increase internal humidity, making the rice paste more softer, and the time of steam can be considerably shorter; if all is laid, it will take at least one hour, and it will be hard in the interior; and 4。