Glutinous rice flour is made by soaking glutinous rice overnight, grinding it into slurry, and hanging it in a cloth bag overnight. When the water drips dry, the wet glutinous rice flour ball is broken into pieces and dried to become the finished glutinous rice flour. , of course, we usually go to the supermarket to buy ready-made ones. It can be used to make foods such as glutinous rice balls (i.e. Yuanxiao), which are famous for their unique flavor.

In fact, using the soft and glutinous properties of glutinous rice when cooked, you can make many delicacies at home, such as sweet potato glutinous rice cakes, potato glutinous rice cakes, sweet potato glutinous rice balls, etc. Today I’m going to share a pastry made with glutinous rice flour, which is sweet, soft, glutinous and nutritious.

Moon cakes

Ingredients required: 150 grams of yam, 150 grams of pumpkin, 100 grams of glutinous rice flour, 20 grams of corn oil, 200 grams of mung bean paste (homemade), 50 grams of ordinary flour

Note: Yams and pumpkin are not easy to form into balls after being steamed, so add glutinous rice flour to let it act as a "binder". In addition, if you only use glutinous rice flour, you can make The pastry tastes too sticky, so use plain flour to neutralize it.

The mung bean paste is cooked in advance by yourself, and white sugar is added to it, which has a slight sweetness. The sweetness of the entire pastry comes from the mung bean paste and the sweet pumpkin; you can make the bean paste yourself, or you can Buy ready-made; the corn oil in the ingredients is mixed into the dough to make the finished pastry soft and not hard when cooled.

Production process:

1. Wash, peel and cut the yam into small pieces. Wash and cut the pumpkin into small pieces. Put both into a plate and put them in a steamer. Steamed.

2. Put the steamed yam and pumpkin into pots respectively, and use a spoon to press them into fine yam puree and pumpkin puree while they are hot. The finer the better, it is best to press the yam while it is hot. into fine mud.

3. Add glutinous rice flour, ordinary flour and corn oil to the yam and pumpkin puree, stir it with chopsticks, and knead it into a dough. Because yam contains less water than pumpkin, a small amount needs to be added during the kneading process. water, and finally knead into a smooth and soft dough.

4. There is no need to rest the dough. Roll the two kinds of dough into long strips, and then shape them into small dough pieces of suitable size. The size of the dough dough should be determined according to your own mold.

5. Mix the two colors of dough together like playing with plasticine to form a two-color dough.

6. Pick up a two-color dough, flatten it with your hands, put homemade mung bean paste on it, then seal it with a tiger's mouth, and then reunite it.

7. Find the mold, clean it, dry it, and apply a small amount of vegetable oil to the inner tank for easy demoulding. Use a mold to mold each piece of two-color dough into small pastry shapes with various patterns.

8. Preheat the oven in advance to 200 degrees for 5 minutes. Brush a thin layer of oil on the bottom of the baking pan, put the pastry embryo in, and then brush a thin layer of oil on top to lock in the moisture.

9. Place the baking pan into the middle shelf of the oven, adjust the oven temperature to 170 degrees for 10 minutes, take it out after ten minutes and brush the surface with a thin layer of egg yolk, and continue baking for another 10 minutes before it is out of the oven.

The small mooncakes made in this way are like pastries, crispy on the outside and soft and sweet on the inside, very delicious. If you can't finish it at one time, seal it in a plastic bag and store it in the refrigerator. It will be as soft and delicious when you eat it again. If you are interested, save it and try it with your family if you have time. Cooking delicious food with heart and caring for your family with delicious food is the embodiment of love.

Tips:

When making this small pastry, the best ratio of glutinous rice flour to flour is 2:1, so that the texture will not be too sticky and the taste will not be hard. When kneading the dough, add a small amount of vegetable oil to make the pastry soft and not hard when cooled; brush the surface of the prepared pastry embryo with a thin layer of vegetable oil to lock in moisture and avoid surface cracking during baking. This mooncake looks like pastry and can also be steamed in a steamer. It is just as delicious. It only takes about ten minutes.

That’s it for today’s sharing. Thank you for seeing this. I am a fitness life recorder. I share simple food preparation and life experiences and skills every day. If you like it, please like and follow and let us become friends. Next time See you!