In fact, with the characteristics of soft glutinous rice, you can cook many delicious foods at home, such as sweet potato glutinous rice cake, potato glutinous rice cake, sweet potato glutinous rice dumplings and so on. Today I share the cake made of glutinous rice flour, which is sweet, soft and nutritious.
mooncake
Ingredients: yam150g, pumpkin150g, glutinous rice flour100g, corn oil 20g, mung bean paste 20g, and common flour 50g.
Description: Yam and pumpkin are not easy to form dough after steaming, so glutinous rice flour is added to make it act as "adhesive". In addition, if only glutinous rice flour is used, and the cake tastes too sticky, it will be neutralized with ordinary flour.
The green bean paste is cooked in advance, with white sugar added in it, which has a faint sweetness. The sweetness of the whole cake comes from mung bean paste and sweet pumpkin; Bean paste can be made by yourself or bought ready-made; The corn oil in the ingredients and dough can make the finished cake soft but not hard when it is cold.
Production process:
1. Wash and peel the yam and cut it into small pieces. Wash and cut the pumpkin into small pieces, put them together in a plate and steam them in a steamer.
2. Steamed yam and pumpkin are put into the pot respectively, and pressed into fine yam paste and pumpkin paste with a spoon while it is hot. The finer the better, the better the yam is pressed into fine mud while it is hot.
3. Add glutinous rice flour, common flour and corn oil into yam and pumpkin sauce, stir with chopsticks and knead into dough. Because the water content of yam is less than that of pumpkin, it is necessary to add a small amount of water in the kneading process, and then knead it into a smooth and soft dough.
4. Do not sober up, knead the two kinds of dough into long strips, and then knead them into small batter of appropriate size. The size of the batter depends on your own mold.
5. Mix the two colors of dough together like playing with plasticine to form a two-color dough.
6. Pick up a two-color dough, flatten it by hand, put the homemade mung bean paste on it, then close it with a tiger's mouth and reunite.
7. Find out the mold, wash it clean, dry the water, and coat a small amount of vegetable oil on the inner tank for demoulding. Press each two-color dough into various patterns of cupcakes with a mold.
8. Preheat the oven 200 degrees for 5 minutes in advance. Brush the bottom of the baking tray with a thin layer of oil, put the cake embryo in, and then brush a thin layer of oil to lock the water.
9. Put the baking tray in the middle layer of the oven, adjust the oven temperature to 170 degrees 10 minutes, take it out and brush it with a thin layer of egg yolk liquid after 10 minutes, and then continue baking for 10 minutes.
The small moon cakes made in this way are just like cakes, with crisp skin, soft and sweet inside and very delicious. If you can't eat it all at once, seal it with a fresh-keeping bag and put it in the refrigerator. When you eat it again, it will be as soft and delicious. Interested friends collect it and give it to their families when they have time. Cooking with your heart and taking care of your family with food is the embodiment of love.
Tips:
When making this cupcake, the ratio of glutinous rice flour to flour should be 2: 1, so it won't be too sticky and hard to eat. When mixing dough, a small amount of vegetable oil can make the cake cool and soft but not hard; The surface of the cake embryo is also brushed with a thin layer of vegetable oil, which can lock in moisture and avoid surface cracking during baking. Like cakes, this kind of moon cake can also be steamed in a steamer. Just as delicious, steam it for about ten minutes. Today's sharing is over. Thank you for seeing this. I am a fitness life record. I share simple experiences and skills in food production and life every day. Please like it if you like it. Let's be friends. See you next time!