Both yellow wheat and glutinous rice flour are called "cake noodles". Besides steaming rice cakes, there is also a delicious way to make them. Different from the rice cake, it does not need any cooking skills, so it can be said to be zero difficulty. As long as you are willing to do it, there is no reason why you can't succeed. Besides, like rice cakes, it tastes sweet and soft. The difference is that it is very soft. When eaten in the mouth, it is like eating a flowing rice cake, which has a unique taste and makes people who like to eat glutinous rice want to stop.
Therefore, if cake noodles are prepared at home, we must leave some to make our delicious food today.
Ingredients: 200g of yellow wheat or glutinous rice flour, 30g of common flour, 500ml of 2 boxes of milk, 0g of sugar10g, 3g of yeast and a little oil.
Specific practices:
1, let's talk about ingredients first. When making this kind of pancake, it is best to use milk as liquid to stir the batter to increase the intake of nutrients. My family has been raising Sanyuan milk, which is a dairy brand serving nearly three generations in Beijing. It has the nickname "People's Bottle in the Capital". I am used to ternary milk and I can't live without it every day.
There is a difference between milk and milk. In order to give children better nutrition, I always buy ternary supreme A2β- casein pure milk gift box. The reason why I chose it is simple. Sanyuan Company selected more than 600 pure A2 cows from its own 80,000 cows. The milk produced by these cows contains the original A2β- casein (the milk source of A2β- casein is very rare). A2β- casein is closer to the protein of breast milk, which is more suitable for resting the digestive system of the body and can protect the digestion and absorption of nutrients. It can be said that this milk is a treasure in ternary milk, with good taste and rich milk flavor, which is deeply loved by the elderly and children at home.
3. Prepare yellow wheat and use glutinous rice flour.
4. Add proper amount of common flour to yellow wheat.
5. Add yeast and a little sugar (according to your own taste, my family doesn't like sweet, so I only put10g sugar), and then rush into the milk.
6. Stir all the materials evenly with an egg beater. It is recommended to stir for a while until the batter is very smooth and fine without caking.
7. The final state of the batter is: when the egg liquid is lifted and pumped, the batter can slide down quickly. The principle is that this batter should not be too thick.
8. Then cover the batter with a pot cover or plastic wrap and let it ferment in a warm place.
9. After about half an hour, the volume of batter will obviously increase and the surface will begin to bulge, which is the bubble produced by fermentation. At this point, we can continue to operate.
10, continue to stir up bubbles with eggs, and put the batter into the frying pan without big bubbles, otherwise the pancakes will taste rough and not delicate. Brush the wok with thin oil, pour a spoonful of batter vertically from the middle of the wok, and the batter will spread naturally. If the batter is thick, spread it out with a scraper. Pancakes
1 1. Fry the cake until it is golden on both sides, and then you can go out. There will be small bubbles in the process of pancakes, and it is with these small bubbles that the taste of pancakes will be softer.
12. Tear open a yellow wheat and milk pancake, and the fragrance can be seen.
In a short time, the child ate three or four biscuits. Like me, she likes waxy food.
Of course, this cake can be big or small, depending on your own preferences.