Rice flour cake

Ingredients: rice flour, sugar, yeast powder and cooked sesame seeds in appropriate amounts.

Preparation method:

1. Add appropriate amount of white sugar to rice flour and cold water to make a thin paste. The ratio of flour to water is 1:2.

2. Heat over water, stirring constantly until the rice paste appears granular.

3. Mix a little yeast powder with warm water, and mix it with rice paste. When the temperature of the rice paste drops to the point where it is not hot to the touch, mix the yeast water and mix thoroughly, then pour it into a container and seal it for fermentation. If the weather is hot, it will take about five hours. When you see that the volume of the rice paste has increased and there are a lot of fish-eye bubbles on the surface, it is basically done. That's it.

4. Sprinkle cooked sesame seeds on the surface, boil water in a pot, and steam over high heat for 25-30 minutes.

Nutritional effects:

1. Rice noodles contain about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and are rich in B Vitamins, etc.

2. The carbohydrates in rice noodles are mainly starch, and the protein contained is mainly rice glutenin, followed by rice glutenin and globulin. The biological value of its protein and the proportion of amino acids are higher than those of wheat. , barley, millet, corn and other cereal crops, with a digestibility of 66.8%-83.1%, and it is also the highest among cereal proteins.

3. Therefore, eating rice noodles has high nutritional value. However, rice flour protein contains less lysine and threonine, so it is not a complete protein, and its nutritional value is not as good as animal protein.

4. The fat content in rice noodles is very small. The fat in rice is mainly concentrated in rice bran. The linoleic acid content in the fat is relatively high, generally accounting for 34% of the total fat. Lai seed oil and camellia oil are 2-5 times more. Therefore, consuming rice bran oil has better physiological functions.