What can I use instead of glutinous rice flour
What can I use instead of glutinous rice flour? Housewives who like to make food, I believe you must often use glutinous rice flour! Glutinous rice flour can make quite a lot of food, but there is no glutinous rice flour at home, in fact, you can also use other substitutes, here we come to see what can be used to replace the glutinous rice flour?
What can be used instead of glutinous rice flour1
One, starch can replace the glutinous rice flour
First of all, the conclusion that the starch is processed through the de-proteinization, starch is a glucose molecule polymerization, it is the most common form of carbohydrate storage in the cell, glutinous rice flour can not be replaced. Similarly starch can't replace glutinous rice flour. Glutinous rice contains a lot of nutrients, has a lot of benefits to the body, nutritious. Glutinous rice flour also has a name is glutinous rice noodles, we sometimes use in life, it can make soup dumplings, Lantern and other food and family snacks.
Second, what can be used instead of glutinous rice flour
1, corn starch, in life, we do some food, such as rice cakes, dumplings, snacks often use glutinous rice flour. But it often happens that there is no glutinous rice flour, which we actually have other options, such as corn starch, because corn starch will be more viscous, and we eat these foods need a certain degree of viscosity, but if you choose to replace the other, it is best not to use flour and ordinary starch.
2, other powder, if we do not have corn starch and glutinous rice flour, we can also use the following I recommend to replace, you can use cornstarch, tapioca, potato flour, sweet potato starch and other starches to replace, they are good choices to do out of the taste will not be too different, and they all have a good viscosity, you can add to the texture of the food, but also contains viscous.
When we make these foods, it is best to be able to use glutinous rice flour, if you really do not have glutinous rice flour, you can use the above I mentioned instead, their nutrition is almost the same, because the viscosity is enough, but not as tasty as the glutinous rice to do. But all with glutinous rice flour is not good, will happen too sticky . Phenomenon, you'd better lay your hands on more to make it more delicious.
What can be used to replace the glutinous rice flour2
What can be used to replace the glutinous rice flour
If you really don't have any glutinous rice flour, you can replace it with starch such as cornstarch, tapioca flour, potato flour, sweet potato flour, etc., which are all with good viscosity, and can increase the texture of the food. In addition, if it is the following situation, you can also choose other things instead.
The purple potato pearls in milk tea will need to use glutinous rice flour, if there is no glutinous rice flour, then the best choice is corn starch, because this corn starch will be more sticky, flour and starch is not so sticky, so it is best not to use flour and ordinary starch.
Sticky rice flour can do what snacks
Sticky rice flour is the most common is to do the dumplings, sticky rice flour in addition to the dumplings, you can also do sticky rice cake, sticky rice dough, a large push snacks really make people mouth-watering have not?
Nutritional value of glutinous rice flour
Nutritional value of glutinous rice flour is relatively mild, coupled with the Chinese medicine seems to glutinous rice flour is into the spleen, stomach, lungs through a good like nothing, so it is good for our health, you can eat glutinous rice flour to help maintain health. Glutinous rice flour is a kind of food that replenishes the middle, strengthens the spleen and nourishes the stomach, and it can also effectively stop the sweating, which is good for solving the problem of cold spleen and stomach and poor appetite.
The bone-building effect of glutinous rice flour is very strong. Mainly because of the calcium content of glutinous rice flour is relatively high, so that if we can often go to eat glutinous rice flour, so naturally can have a very good bone and teeth, on our bone health is very good, especially for the children who are growing up, choose to consume glutinous rice flour is a good choice, this is undoubtedly very conducive to the development of the child's bone health, is the protection of our bones! The best way to protect your bones is to take a look at the health of your bones.
Eating method of glutinous rice flour
Materials: milk, grated carrot, salt, glutinous rice flour, chopped onion.
How to do:
1. Stir all the ingredients together.
2. Pour oil in a pan, pour the batter on the bottom of the pan to form a large pancake, then flip it over and cook it.
How to make pumpkin cake without glutinous rice flour
Pumpkin cake without glutinous rice flour can be replaced with flour.
How to make pumpkin cake:
1, take 200 grams of pumpkin and put it in a pot, steam it for 20 minutes on high heat.
2, put the steamed pumpkin into a wall-breaker and puree it.
3, take another bowl and add 100 grams of flour, pour in the appropriate amount of pumpkin puree, add 10 grams of sugar.
4, knead the dough, cut into 3 sections, press into a cake, brush a layer of pumpkin puree, add white sesame seeds moderate.
5, another pan, pour pot cooking oil 5 ml, put the pumpkin pancakes, fry until golden brown on both sides, and then do a good plate can be enjoyed.
Nutritional value of pumpkin:
1, polysaccharides: pumpkin polysaccharide is a non-specific immune enhancer, can improve the body's immune function, promote cytokine production, through the activation of complement and other pathways on the immune system to play a multifaceted regulatory functions.
2, carotenoids: pumpkin cake in the rich carotenoids in the body can be converted into an important physiological function of vitamin A, so that the epithelial tissue growth and differentiation, to maintain normal vision, and promote the development of bone has an important physiological function.
3, mineral elements: pumpkin cake in high calcium, high potassium, low sodium, especially suitable for middle-aged and elderly and hypertensive patients, is conducive to the prevention of osteoporosis and hypertension. In addition, also contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.
4, amino acids and active protein: pumpkin cake contains a variety of amino acids needed by the human body, including lysine, leucine, isoleucine, phenylalanine, threonine and other high content. In addition, the ascorbic acid oxidase genotype in pumpkin is the same as in tobacco, but the activity is significantly higher than that of tobacco, indicating a higher content of immunoreactive protein in pumpkin.
No glutinous rice flour can be replaced with flour
To do pumpkin cake no glutinous rice flour with flour instead is possible.
The main ingredient of pumpkin cake is still pumpkin, put flour can also bind the pumpkin together to form a dough, so you can use flour instead of glutinous rice flour.
It just feels like it will be a bit hard and not as soft as the glutinous rice flour, so it's better to add some glutinous rice flour.
Sesame pumpkin cake practice:
Main ingredient: pumpkin 500g, flour 300g
Accessories: honey, sesame seeds, cooking oil, each appropriate amount
1. Wash the pumpkin, remove the skin and pith, cut into pieces of the end, into the steamer to steam and pounded into the puree, add honey, flour, and then into the same size of the cake, and then dipped in breadcrumbs to be used
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2. Sit in a pot, pour in cooking oil, ignite the fire, to 4 mature, the round cake into the oil to fry until golden brown that is. Characteristics: soft, sweet and sticky, mellow flavor.
Baguo pumpkin cake practice:
Main ingredient: 500 grams of pumpkin cake, 300 grams of wheat flour, 150 grams of bread crumbs
Accessories: 150 grams of sugar, 120 grams of salad oil
Pumpkin peeling, heart, seeds and cut into slices, placed in a cage and steamed
Then press the dry water, add sugar, flour and well into the round cake!
Stick on the breadcrumbs, put into the frying pan, to be cooked golden brown can be
Pumpkin pie with corn starch can do
We usually common corn flour is made from corn peeled and ground into powder, also known as cornmeal mush, noodles. Corn flour is contains all the ingredients other than corn husk, such as protein, starch, fat, vitamins, minerals and so on similar to wheat. And commonly used as a pudding and other food coagulant, the market ready-made pudding containing materials have cornstarch, and with milk, sugar, cornstarch and flavor enhancers and other ingredients can make cornstarch pudding, of course, cornstarch as the main ingredient there are a lot of practices, such as pumpkin pie, so the next small talk with you how to cornstarch is made of pumpkin pie.
A, cornstarch can make pumpkin pie, only need to match the proportion of cornstarch and flour can be, and also need to make the pumpkin into mud, and then add a certain amount of cornstarch, flour in general, the proportion of cornstarch and flour is 1:0.5 ~ 0.6 or so can be, and then added to the pumpkin puree, and then must be seriously stirred evenly, because this mixing is In order to improve the softness of the pumpkin cake more elastic, try not to stain the hands on the line, this step is very critical, if it is not a good kneading dough kneading is relatively hard and tasty, so it must be just the right place to do.
Two, generally speaking, cornstarch is too soft, that certainly can not become a pumpkin, but also can not be molded, so that must be soft speed ah, add the water component must be good to do, and cornstarch is not necessarily the only one to join the pumpkin this taste, you can add some other flavors you like to do, such as adding some tapioca starch, fruit starch, and other forms of starch, so that do come out! Pumpkin cake will be more delicious, the flavor will belong to is their own, so this will be better much better it, and now on the market in addition to cornstarch, rice flour, millet flour, these can be used to make pumpkin cake.
Three, so you should know to do pumpkin cake way or very much, as long as the ingredients are basically to rice flour, flour cornstarch these ingredients do basically can be mixed with pumpkin puree made of pumpkin cake want to eat, and the flavor can be according to their own taste to add other flavors as long as you are familiar with the taste ah texture these will be very good, especially in the pot frying time, that oil temperature must be Mixed, and the oil temperature must be high, fried flavor will be crisp, and the taste will be very good.