Fruits and rollers
By VicentaLakin
It's been a long time and finally it's done! Or fruit! The rice powder is grinding itself, the rice powder is grinding itself, and the peanuts and the roasted fragrances are grinding themselves. I've added monkey peaches to ease the pain. It's an absolute full-scale, hand-held "Deaney."。
Recipe Recommendations
- glutinous rice triplicate
- rice a
- kiwifruit a
- rape groundnut kernels a
- almond fruit a
- white sugar half a bowl
- sweetening
- fried
- ten minutes
- simple
Steps for Fruits and rollers
1
All materials big party。
2
The rice and rice were made into powdered powder with a dish。
3
Into an egg
4
Pour in the water and roll over。
5
So long as it doesn't have particles. It's a little bit thin, it's very smooth flow with a spoon, and it's gonna disappear quickly, and the rice paste is ready。
6
The groundnut rice and padan wood enter the microwave and heat up quickly for four minutes, and roast the incense。
7
It's better not to be too broken and taste better。
8
And sugar mixed。
9
Starts to squirm, boiled pots, oiled with kitchen paper, covered with thin。
10
A spoonful of rice is pouring into the pan, lifting the pot, leaving the fire, slowly turning the pot, so that it flows along the bottom。
11
When the rice is all distributed, the pot is put back on the fire and the whole fire is light。
12
Slower heat, light-scrambling pots. Pancakes and pot bottoms are easily separated。
13
At this point, if you turn it over again, you won't。
14
Plate them on the board with peanut nuts and sugar。
15
And put some kipper nuts。
16
Watch out for rolls, rolls a little tight, and they don't cut easily。
17
with a sharp knife to cut a little bit. all right。
18
It's so sweet, it's so good, it doesn't feel like eating muchFruits and rollers Make Tips
1. "Bo Cheng," where "Cheng" (first tone) is actually "Dang" (a pan)—this also exists in the North, like the "electric pancake pan." Cantonese people call it "Bo Cheng." It is made by frying a mixture of glutinous rice flour, sugar, crushed fried peanuts, sesame seeds, and other ingredients in a pan with oil.
2. If you use pure glutinous rice flour, you might worry it is too sticky or glutinous, and that eating it will cause bloating; you can add 10% to 20% rice flour (i.e., rice powder).
3. My addition of wheat starch was purely experimental; I wanted to see if adding it would create a slightly translucent effect. However, it actually increased the brittleness of the rice skin, making it prone to breaking during frying.
4. Glutinous rice flour and rice flour are both available for purchase. Don't follow my example, but honestly, even if you grind it yourself, it is super simple and not troublesome at all.