First, coconut glutinous rice paste
Composition:
Blood glutinous rice100g black rice 60g sugar 30g water 300g coconut15g.
Exercise:
1. Weigh glutinous rice and black rice.
2. Wash it one day in advance and soak it in clear water.
3. Pour the blood glutinous rice and black rice into the bread machine together with the soaked water, and add a little oil.
4. Start the rice cake function 1 hour for 25 minutes.
5. The bread machine starts to work, and the cooking is heated in the early stage.
6. Start stirring and heat while stirring.
7. The water is almost dry, add sugar.
8. The bread machine continues to stir, and the glutinous rice becomes softer and softer until it stops working.
9. When the glutinous rice is served, dig a small ball with a spoon when it is not hot.
10. Round, then roll in coconut milk with coconut milk on the surface.
Tips:
1. There are many ways to cook glutinous rice. You can also use a pressure cooker. This time, just to test the new function of the bread machine.
2. The cooked dumplings should be eaten while they are hot, which tastes better, but they will not harden even after being cooled in the refrigerator.
Second, strawberry dumplings.
Composition:
Glutinous rice flour 350g strawberry 10 red bean paste stuffing 30g strawberry juice 30g white sugar 30g coconut milk 2g monascus powder.
Exercise:
1. Prepare all the ingredients.
2. Wash 4 strawberries and put them into a blender to make strawberry juice.
3. Add sugar to glutinous rice flour.
4. Add strawberry juice.
5. Add monascus powder and 40 grams of water.
6. Knead the dough slowly by hand to turn glutinous rice flour into loose rice flour.
7. You can grab a handful of flour and knead it into a ball, then roll it in the palm of your hand. If it is not loose, the water is just right.
8. Then put the flour into the steamer and make some holes in it.
9. Cover and steam 15- 18 minutes.
10. Wash strawberries and use kitchen paper to absorb moisture.
1 1. Put the strawberries in the bean paste.
12. slowly wrap it up to become a filling.
13. Take out the steamed dumplings, put them in an oiled basin and beat them with a rolling pin for 5-8 minutes to increase the viscosity of the dough.
14. Divide the dough into equal pieces.
15. Take a portion of glutinous rice dough and wrap it with red bean paste and strawberry stuffing.
16. Close your mouth slowly to form a glutinous rice balls.
17. Cook them in turn and eat them when they are filled with coconut powder.
Tips:
The amount of water added to glutinous rice flour can be adjusted by itself. As long as the flour is kneaded into a ball and rolled in your hand, it will not loosen, indicating that the water is just right.
When steaming, put a steamer cloth on it. The steamer cloth should be soaked in water to steam the dough, which can be easily removed.
Steamed dumplings should be put into an oiled basin and beaten with a rolling pin, so that the cooked dumplings taste more elastic.
Third, glutinous rice rolls
Composition:
Glutinous rice 300g red beans100g sugar 25g oil 50g sesame 40g peanut 30g.
Exercise:
1. Make the bean paste first, and omit the ready-made bean paste.
Clean100g of red beans, add 250ml of water, and press in the pressure cooker for 30min until it is completely pulpy.
2. Then pour the rotten red beans into a wok, add 50g of oil and 25g of sugar, stir-fry until it is paste, and it will thicken when it is dry. Note: If you want a more exquisite effect, please mash it in a food grinder.
3. Put the bean paste out for later use.
4. Soak the glutinous rice in water for several hours, and then cook or steam it in a pot.
Put peanuts in the microwave for a few minutes until they are crisp.
6. Sesame can also be put in the microwave for a few minutes until it is crisp.
7. peanuts and sesame seeds are broken for use.
8. Pour the cooked glutinous rice into a non-stick box and knead it into a paste like dough. If it is dirty, put some water on your hands, or put on rubber gloves and apply some oil.
9. Then spread the glutinous rice mud on the table, not too thin, otherwise the level is not clear, and I made it a little too thin.
10. It is covered with a layer of red bean paste.
1 1. Then roll it up and sprinkle peanuts and sesame powder at the end of the roll; Continue to roll for a week, peanuts and sesame powder will stick to the glutinous rice roll.
12. Finally cut into small pieces.
Tips:
1. The red bean paste I made was not peeled and mashed with a pulverizer. The finished product will be more delicate, but sweet.
You'd better cook and eat now.
Four, purple potato yam cake
Composition:
Glutinous rice flour130g Chengfen 35g iron stick yam 350g purple sweet potato flour 30g boiling water100ml oil, appropriate amount of sugar, appropriate amount of coconut.
Exercise:
1. Prepare all the ingredients.
2. Put glutinous rice flour, corn starch, 20g sugar and purple potato powder into a large bowl.
3. Add boiling water and make dough.
4. Iron stick yam peeled and cut into small pieces.
5. Put the purple potato dough and yam into the steamer.
6. Steam on high fire for 25 minutes.
7. Take out the yam and press it into yam paste.
8. Add 30 grams of sugar and mix well.
9. Take out the steamed purple potato dough and let it cool slightly, then pat it with your palm to make it more sticky.
10. Throw the coconut paste on the chopping board and cover it with plastic wrap with purple potato dough.
1 1. Roll the purple potato dough into large squares and wrap it with yam mud.
12. Then roll it into long strips.
13. Cut into small pieces and serve.
Tips:
Purple potato powder is made by drying purple potato in the sun, grinding it into powder, and then freezing it. It can be used as pastry or pasta, which is very convenient and practical. If not, change to steamed purple potato paste.
It will be more sticky to hit the steamed dough with the palm of your hand. It was a little sticky at first, so it would be easier to apply a little oil to the palm of your hand.
Roll until the dough, spread coconut on the bottom, and cover with plastic wrap to avoid sticking your hands.
Five, sesame chestnut dumplings
Composition:
300 grams of glutinous rice flour, 200 grams of cooked chestnuts, appropriate amount of oil, 50 grams of white sugar powder and appropriate amount of milk.
Exercise:
1. Prepare ingredients: glutinous rice flour, cooked chestnuts, white sesame seeds, white sugar powder and milk.
Heat the milk to about 70 degrees in the microwave oven.
3. Add milk to glutinous rice flour and make a smooth dough.
4. Shell the ripe chestnuts
5. Press chestnuts into chestnut puree with the back of a knife, add a little white sugar powder and mix well.
6. Take a small piece and round it by hand, then press it into a small cake and wrap it in chestnut paste.
7. Knead into a small ball
8. Add water to the steamer, brush the steamed grain with a layer of vegetable oil, add glutinous rice dough, boil and steam for 10 minute.
9. Put white sesame seeds in a hot pot, stir-fry on low heat, and sprinkle the fried white sesame seeds on the dumplings.
Tips:
Milk can be heated to 70 degrees.
This soft glutinous rice flour is delicious.
The steaming time should not be too long, just about 10 minute.
Cooked dumplings can be evenly wrapped with cooked sesame seeds.
It's best to eat it while it's hot. It's soft and sweet.
When the weather gets cold, it will become hard.
Six, spinach glutinous rice cake
Composition:
Glutinous rice flour 300g spinach100g oil and 50g bean paste.
Exercise:
1. Ingredients: spinach glutinous rice flour, bean paste, vegetable oil.
2. Wash the spinach and remove the stalks.
3. Add a little water to the leaves and put them into a cooking machine to break into juice.
4. Knead into dough with spinach juice and glutinous rice flour.
5. Divide into small doses, crush them by hand, and add the bean paste.
6. Sealing, rounding and flattening to obtain glutinous rice cake blank.
7. Electrify the electric baking pan and brush a layer of vegetable oil for preheating.
8. Add cake blanks
9. Press the pie button, drip oil, turn over and continue frying until both sides are golden.
Tips:
Try to break spinach leaves, don't filter them.
Glutinous rice cakes are easy to cook and should not be fried for a long time, otherwise they will paste.
Eat more glutinous rice while it is hot.
Seven, there is no sweet potato sugar left.
Composition:
Glutinous rice flour100g sweet potato 200g yellow rock sugar 40g brown sugar10g peanut 30g cooked white sesame 20g shredded coconut.
Exercise:
1. Collect materials.
2. Wash and slice the sweet potato and steam it in a steamer. (or microwave cooking)
3. After the steamed sweet potato is cooled, peel it and add it to the glutinous rice flour.
4. Slowly knead into dough.
5. Take the same amount of dough and knead it into a uniform small dumpling. (The kneaded dumplings should be moist, shiny, tough, powder-free and non-sticky. )
6. Boil the water in the pot, add the Noemie balls and simmer.
7. Take another pot, add water to melt yellow rock sugar and brown sugar (you can cook dumplings while boiling syrup).
8. Slowly cook the syrup until it is slightly sticky. Add the cooked sweet potato balls and cook them a little to remove them.
9. Peel the cooked peanuts and white sesame seeds and mash them with a mortar. Add a little coconut to the mashed peanut sesame powder and mix well.
10. Finally, add the flour directly into the glutinous rice balls, and a nutritious and delicious sugar will be made.
Tips:
There are many versions of sugar dumplings, such as jiaozi made of white glutinous rice, jiaozi made of sweet potato, and even pumpkin jiaozi. No matter which one, as long as it can be made and shared with family, it tastes sweet.
Eight, red bean paste sweet potato glutinous rice cake
Composition:
Sweet potato 1 glutinous rice flour 60g chengfen 20g oil right amount of sugar right amount of red bean paste right amount of sesame.
Exercise:
1. Wash the sweet potato, cut into pieces and steam.
2. Steamed sweet potatoes are pressed into mud with a spoon while they are hot, and the right amount of sugar is mixed well.
3. Glutinous rice flour can be added with appropriate amount of corn starch without corn starch.
4. Flour and sweet potato paste into a slightly hard and smooth dough.
5. Homemade red bean paste and white sesame seeds are decorated with a little black sesame seeds.
6. Dough and red bean paste are divided into balls respectively.
7. Slowly push the dough upward to wrap the bean paste.
8. Press into small cakes
9. I made a pattern with a cookie mold.
10. Put the cake on sesame with some water, and press it by hand to make it close and contact sesame.
1 1. Sesame cake will be fried later.
12. Pour a little oil into the hot pot and slowly fry the sesame noodles of the cake.
13. Fry until golden on both sides, and then eat while it is hot. It is delicious. The golden yellow surface is a little brittle, which is great.
Tips:
When frying, put sesame noodles with low heat in first.
Nine, fried cakes
Composition:
Glutinous rice flour 65438+ red bean stuffing 65438+ oil, sugar and corn flour.
Exercise:
1. The ratio of corn flour to glutinous rice flour is 1 4.
2. Let the dough stand overnight with warm water.
3. Add the right amount of sugar to the red bean stuffing and mix well.
Pat the dough into pancake shape.
Put in stuffing
6. Wrap it up slightly and pat it flat
7. Grease the plate and put the cake in.
8. Put more oil in the hot pot and add fried cakes.
9. Just fry the golden cakes on both sides with low fire.
10. A fried cake with a tender outside will do.
Tips:
Noodles should be dry and easy to wrap. Let the noodles stand for one night to fully absorb water.
Ten, pumpkin bean paste glutinous rice cake
Composition:
Pumpkin 200g oil, glutinous rice flour, red bean paste.
Exercise:
1. Cut the pumpkin and steam it.
crush
3. Add glutinous rice flour and knead into dough.
4. Take a Noemie ball, squash it, and add the bean paste.
5. Wrap it, put it in a pot, and fry it on medium and small fire.
6. Fry until golden on both sides.
Tips:
1. After adding glutinous rice flour, it can be kneaded into dough.
2. When frying, the glutinous rice cake becomes soft and basically cooked.
Eleven, jujube paste snowballs.
Composition:
200 grams of glutinous rice flour, 200 grams of warm water, appropriate amount of soybean flour, and appropriate amount of jujube paste stuffing.
Exercise:
1. First, stir-fry soybean powder. Put raw soybean powder into a pot and stir-fry with low heat.
2. When the fried color turns yellow and smells fragrant, turn off the fire and put it away.
3. Put the glutinous rice flour into the basin, add warm water, and pour water while stirring.
Step 4: Then form a group.
5. Use a flat chassis and brush it with a thin layer of oil.
6. Spread the evenly stirred batter in a container, and then steam it in a steamer for 15 minutes.
7. Spread a layer of fried soybean flour on the chopping board, and then spread steamed glutinous rice flour on the soybeans.
8. Roll the dough into a square with a rolling pin and sprinkle the pre-fried soybean powder on both sides.
9. Coat the noodles with jujube paste.
10. Then roll it up from bottom to top and cut it into even sections with a knife!
Tips:
The practice of jujube paste stuffing:
1. Remove the core from the jujube, and then add water to boil until the jujube is soft and rotten.
2. Pour the boiled red dates into the cooking machine and mash them.
3, then pour into the wok, stir fry with a small fire, and just collect the water a little!
4. It can be used after cooling. If you don't use it for a long time, you can put it in a fresh-keeping box and freeze it in the refrigerator!
Twelve, glutinous rice potato cake
Composition:
220g of potato, 220g of glutinous rice flour, 220g of oil, right amount of wine brewing100g of homemade peanut sesame paste, right amount of water.
Exercise:
1. Prepare main materials: potatoes, glutinous rice flour and rice wine.
2. Peel potatoes, cook them and press them into mud.
3. Pour in rice wine and mix well.
4. Pour in glutinous rice flour.
5. Add some water as needed and make dough.
6. Spread a wet cloth on the chopping board, knead the dough into long strips and divide it into several equal parts.
7. Round each small part.
8. Take one, press a small nest with your thumb, and put some stuffing to wrap it;
Dip some sesame seeds in one side and flatten it.
Note: The fillings are freely selected according to your own preferences.
9. Wrap them one by one.
10. Take a frying pan and spread some oil evenly on the bottom of the pan. When packing blanks, there is a gap in the middle to avoid mutual adhesion.
1 1. Cover the pan and fry on low heat until both sides are golden and transparent. Note: you can order a small amount of water, which makes it easier to fry thoroughly.
Tips:
1. The stuffing can be freely selected according to your own preferences.
2. When making pancakes, you can order a small amount of water and cover the lid, which makes it easier to fry thoroughly.
The amount of rice wine should not be too large, otherwise it will be too sticky. Don't put rice wine without it.
4. The amount of glutinous rice flour should be enough to be agglomerated and not loose, at least equal to the weight of potatoes.