The rice pie
By VicentaLakin
Recipe Recommendations
- Water and oil skin: ordinary flour 100 grams
- Water and oil skin: lard 10 grams
- Crispy: Ordinary flour 100 grams
- Crispy: Lard 50 grams
- Filling: glutinous rice flour 70 grams
- Filling: Lard 35 grams
- Water and oil skin: water 45 grams
- Water and oil skin: whole egg liquid 10 grams
- Filling: cooked white sesame seeds 30 grams
- Filling: coconut paste 30 grams
- Filling: Water 110 grams
- Surface decoration: egg yolk liquid appropriate amount
- Surface decoration: cooked white sesame seeds appropriate amount
- Water and oil skin: fine sugar 15 grams
- Filling: fine sugar 70 grams
- sweetening
- baking
- an hour
- simple
Steps for The rice pie
1
I'll start with the rice pie: boil the water, fine sugar and pig oil in the pot。
2
Turning the fire into the powdered rice powder, turning it off。
3
Sesame and coconut。
4
It's going to fill the plate with a cooler for about an hour without sticky hands。
5
The oily material is mixed into a smooth face, covered with a lax film for 30 minutes and divided into equal small pieces。
6
Combination of the tarcrete material and the formation of the pasta, divided into equal groups。
7
Take a water-coated noodle and flatten it。
8
Put it in the bag and push it down。
9
It's a cow's tongue。
10
Started from an outward internal roll and covered with a flavour of 15 minutes。
11
Repeat steps 9 and 10, roll up and relax for 15 minutes。
12
And split the rice into a stupor。
13
Take a noodle in a circle and wrap it with a platinum. Shut the door down for 15 minutes. Press it gently, evenly into the oven。
14
Scratch the surface, brush the yogurt, soak the sesame and bake it at 190 degrees for 20 minutes。The rice pie Make Tips
Baking: 190°C for 20 minutes on the middle rack. Yield: 15 pieces.