Ingredients
"Millet 1 meter cup", "Water 150cc", "Salt 2g", "Egg 1", "Gluten Free Flour 2tbsp", "Raspberries 2tbsp", "Cranberries 1mcup", "Sugar 2tbsp",
Methods
1: Wash the rice, soak in water for an hour
2: Drain the water from step 1 and add 150cc of water to make the rice paste. Drain the water from step 1 and add 150cc of water to make a rice paste, then strain it through a colander. Take the strained rice paste and set aside the millet residue
3: Add the egg, flour and rice paste and mix well
4: Grease a pan with a thin layer of kitchen paper towel and spoon in the batter, then flip it over and cook the pancake until bubbles appear on one side
5: Add berries, sugar and cook the pancake until it is ready to eat. Berries and sugar, cook until sugar melts and berries soften or burst open
6: ***Fry 8 slices of millet pancakes
7: Knead millet scraps with flour, add scallion and egg, and serve with sauce for millet and scallion pancakes
Practice 2,
Ingredients
"Rice 150g", "Fish 50g", "Egg 1", "Chai Fish 1", "Fish 2", "Chai Fish 1", "Chai Fish 1", "Chai Fish 1", "Chai Fish 1". , "Sliced Shiba Fish 5g", "Shizuoka Bonito 1 tbsp", "Soy Sauce 1 tsp"
How to make it
1: Prepare all the ingredients. (If you are using raw fish, dry-fry it in a little oil without seasoning and set it aside. (If you use uneaten cooked fish, the amount of seasoning and sesame oil should be reduced to avoid the rice crackers being too salty.
2: Put all ingredients and seasonings into a large bowl and mix well.
3: Use plastic wrap to shape the rice crackers. Place 1 tablespoon of rice in the center of the plastic wrap, then wrap the rice into a ball and flatten it. (This will make about six 5-centimeter-diameter rice crackers.)
4: Heat a wok, add a little sesame oil (extra), and sauté the rice crackers over medium-low heat until they turn golden brown on both sides. (I added chopped green onion to some of the bibimbap and seaweed powder to some of the bibimbap for two more flavors)
5: Tiny portion! Greatly filling! (Mini version, only the size of a palm)
Method 3,
Materials
Low-gluten flour 300 grams
Pumpkin puree 150 grams
Millet 100 grams
Supplementary Ingredients:
Baking Powder 4 grams
Seasoning:
Pinch of salad oil
Honey 80 grams g
Practice
1. cut the pumpkin into small pieces, millet and water (ratio of roughly 1:5:1), on the steamer for 20 minutes
2. 20 minutes later, see the millet has been cooked into thin rice
3. using a rolling pin to grind the millet rice into a paste, the flour with the baking powder, add the mashed pumpkin
4. put in the millet that was just crushed Add the millet and honey, and knead the dough
5. Cover the dough and let it rise until it doubles in size, and confirm that it has risen by pulling the dough apart with your hands and feeling it pull out. There is no need to do this, it's the same as using your hands
7. Even if the mold makes a nice pattern, the pattern will disappear when it ferments, so the other main reason I did it this way is because I wanted to make this cake a circle with a ring in the middle. Brush the pan with oil and fry on medium-low heat until golden brown on both sides. If you want all the colors to be very beautiful, then you really need to keep the heat low, I guess it will take 15 minutes to fry one side, but usually we are not patient and it doesn't matter if it burns a little bit, you can fry it on medium-low heat for about 8 minutes on each side
8. Use a wooden spatula to let this ring in the middle to be colored as well
Tips
The two most important tips for the delicious and nutritious pumpkin and millet noodle cake:
1, remember this pastry with low-flour, low-flour is characterized by the absence of gluten, the market sells frozen steamed buns and buns eat so delicate soft cotton the main reason is also because it is made with low-flour, rather than gluten flour.
2, the market is difficult to buy millet flour, so the millet into millet flour is very simple, is cooked into thin rice with a tool to grind it.
Other notes on making this pastry:
3, this shape is also a figure of speech, you can absolutely make a regular round after frying both sides to golden brown.
4, and when the dough because the water content of the pumpkin is different, it is best to add slowly, do not add all the pumpkin at once, if the dough is too thin, can only be remedied by adding flour again.
5, in the final shaping if you find that the dough is very sticky, hands can be sticky flour or cooking oil can be.
6, some people will not test whether the pastry is cooked or not, it is very simple, if you are not sure, then break it to taste first, of course, be careful of hot ah.