Ingredients: glutinous rice flour
Accessories: cooked red beans, tremella, lotus seeds and medlar.
Seasoning: rock sugar
Cooking method:
1, sit in boiling water, add tremella, lotus seeds and red beans, stir evenly and cook for 10 minute, then add dough made of glutinous rice and cook for 3-5 minutes, then add Lycium barbarum and crystal sugar and take it out.
Exercise 2:
Ingredients: glutinous rice flour
Accessories: cooked red beans and rice.
Seasoning: salt
Cooking method:
1, sit in boiling water, pour the cooked red beans into the pot, add rice and a little salt, and cook for 20 minutes;
2. Use cold water to make glutinous rice flour into dough, then make it into bumps with the same size and put it in the pot, and cook until the bumps float. Glutinous rice flour cake (Beijing flavor)
Raw material formula glutinous rice flour 500g bean paste stuffing 400g cooked flour 100g sugar powder 25g clear water 200g.
manufacturing method
1. Preparation of cooked flour: sieve the flour in a steamer lined with cloth, steam it on high fire for 20 minutes, take it out and let it cool, grind it, sieve it with a sieve, and add 25 grams of sugar powder to get the cooked flour.
2. Wash the glutinous rice with clear water, dry it for 60%, crush it with a stone mill or a big bowl, sieve it with filaments, and take out the flour for later use.
3. Add 200 grams of clear water (half a rice bowl) to the rice flour, make it into the shape of steamed bread, put it on a steamer covered with wet drawer cloth, and steam it in a boiling water pot for 40 minutes.
When it is thoroughly cooked, take it out and put it in a basin of cold water. After a little cooling, rinse with water and mash the dough evenly to increase the viscosity.
5. Sprinkle some cooked flour on the sterilized chopping board, put the sticky blank on the chopping board, roll it into 5 mm thick dough, cut it into 7 cm wide strips, put a bean paste strip with a diameter of 1.5 cm in the center of the strip, wrap the dough from both sides, and stick the edges together to form a long tube with stuffing, cut it into 5 cm long sections, and sprinkle the cooked flour.
This product has the characteristics of strong viscosity, cool, soft and delicious, and is a good product in summer.