Patty cake why to soak in water
Here should refer to the kind of beating, after the initial drying and shaping of the strip patty cake. We used to eat it in our hometown (Hubei) for Chinese New Year. Because of the large amount of water contained in the patties, if they are stored in direct contact with the air, they will quickly dry out due to water loss, crack, and become inedible.
At that time, there was no plastic wrap or anything like that, so the smart working people soaked it in water to isolate it from the air and keep it hydrated. The patties in our hometown were usually made during New Year's Eve, and with the low temperatures in winter, they could be kept for a long time as long as the water was changed diligently.
In fact, there are other foods that are preserved in this way. In my hometown, we sell bean curd and dried rice crackers, and if we can't sell them all on the same day, we will put them in water and soak them, so that they won't spoil overnight, even in the summer.
What is the use of soaking mochi in water
The glutinous rice is not easily decomposed by water. Especially after it is beaten and sticky. Both mochi in the southwest and rice cakes eaten by people in the south of the Yangtze River used to be kept in clean water.
Avoid air drying, cracking, after air drying with a knife is very difficult to cut; seems only a very few places will get this thing, in my hometown (Hunan) every year on New Year's Day will do a little, and the northern people eat dumplings on New Year's Day, New Year's Day must have.
Putting it in water can prevent it from drying out, and the other is that there are fewer bacteria in the water, so it's less likely to rot. But if you soak it for too long, it can still go bad.
How to make sticky rice mochi
1. Pour glutinous rice flour around the basin and sugar into the center. Pour a small amount of boiling water to melt the sugar first.
Then pull the powder toward the center and stir with chopsticks.
2. Slowly add boiling water while stirring. After the glutinous rice flour into a lot of granular, knead with your hands. Knead until the basin is smooth, the surface of the powder is also very smooth, and then knead for two or three minutes. Let it rest for ten minutes.
3. Knead into a small smooth ball, the basin spread a layer of sesame seeds, the ball on the sesame seeds, let them freely roll it. The body is evenly wrapped in a layer of sesame seeds, squeezed together will not stick. And then one by one to knead a little, fried sesame seeds will not be easy to fall down.
4. Oil temperature of 70% hot pot, medium-low heat, with the bottom of the funnel, let them roll at any time, if pressed down the deflated did not rebound, do not press, so that the color brown, you can get out of the pot. You have to keep stirring gently oh, to prevent the paste.