Jiangmian also called glutinous rice flour, Jiangmian, glutinous rice is actually a thing, because of cultural differences between the north and south, the north called Jiangmian, and the south called glutinous rice; the north called noodles, the south called powder, in fact, are the same, called a different way only.

Jiangmi noodles (glutinous rice flour) can do what pastry?

When it comes to this question, Tomo is really asking the right person, because three generations of my family, including my grandmother, my mother and I all love glutinous rice products very much, and the soft and sticky texture is unforgettable.

Talking about Jiangmian noodles do pastry is really a lot, such as Chinese snacks in the patties, rice cakes, donkey rolls, dumplings, pumpkin cake, etc. are made with Jiangmian noodles; and Western snacks in the Snow Pudding, glutinous rice chiffon cake and other delicacies are also made with Jiangmian noodles, the use of a wide range of purposes, can be said to be a combination of the West and the East, the young and the old are all eaten!

Here are 3 delicious snacks made with jiangmai noodles, easy to do, novice can easily hold, I hope you will like!

Brown Sugar Mochi - a traditional Sichuan street snack that brings back memories!

Ingredients:

Sticky rice flour: 150g, water: 170g, cooked soybean flour: 100g, granulated sugar: 80g, brown sugar: 50g, water (boiling brown sugar): 50g.

Making steps:

1, glutinous rice flour poured into a bowl, slowly add water mixing to no dry powder state, the last is a thick yogurt-like, dripping traces of the batter right away. The last thing you need is a thick, yogurt-like batter that disappears right after you drop it.

2. Cover with plastic wrap, steam the steamer on high heat, and then put it into the steam (about 20 minutes), take out and let it cool slightly.

3. Mix cooked soybean flour + granulated sugar.

4: Sprinkle some soybean flour on the plate, take out the patties with a spatula, sprinkle some more soybean flour on the surface, and cut into 10 small pieces.

5. Roll the patties into circles and toss them into the soybean flour to coat the surface evenly.

6, brown sugar + water poured into the milk pot, low heat heating until the sugar completely melted, become brown sugar syrup.

7. Put the mochi into a bowl, drizzle with brown sugar syrup while it is still hot, and serve. The finished product is soft and delicious, with a strong flavor of brown sugar, glutinous rice control must not miss yo ~

Tips: dry goods look here!

1, steamed mochi container is recommended to be wide-mouth heat-resistant container, so that the steam up easier to mature. If it is a deeper container will need to increase the steaming time appropriately, specifically in accordance with the container used and the firepower of each home stove to adjust. The final glutinous rice paste is completely transparent and no liquid flows when it is pinched apart, then it is ripe.

2, glutinous rice products are recommended to steam, if you often open the lid to view, it is easy to steam how to steam are not cooked, so the first time to steam would rather have a longer time, followed by the situation to adjust.

3, home steamer generally have a bad seal, cover the plastic wrap steam or with bamboo steamer is a good choice.

4, cooked soybean meal can be bought ready-made, you can also fry soybean meal on low heat.

5, glutinous rice products will become hard overnight, is caused by the aging of starch, is normal, it is recommended that the day of consumption, or the next day and then steamed will be restored to soft.

Glutinous rice dates - "heart too soft" the same model, mother's favorite dessert

Instructions:

Hotan jujubes: 15, three elephants glutinous rice flour: 60g, water: 50g.

1, hotan Dates in the center cut a knife (do not cut off), remove the date core, standby.

2, glutinous rice flour into a bowl, slowly add water, knead into a soft, non-sticky dough.

3. Take the glutinous rice dough and shape it into two thin ends and a thick center.

4, the glutinous rice dough into the red dates, to fill the red dates of the core of the vacancies, can be higher than the red dates a drop, and finally steamed out of the fat, very cute yo!

5, steamer add the right amount of water, put the steamer with a steamer cloth, the glutinous rice dates in order to arrange on top.

6, cold water on the pot, steam on high heat and continue to steam for 10 minutes.

7, the heat of the glutinous rice dates become bigger fat, very cute.

8, try one while it's still hot, the softness of the glutinous rice and the sweetness of the dates complement each other, it's really too enjoyable!

Brown sugar glutinous rice cake - a delicious childhood memory, reproduction of delicious!

The ingredients are as follows:

Ordinary Flour: 110g, Glutinous Rice Flour: 15g, Brown Sugar: 15g, Warm Water (60℃): 100g, Cold Water: 25g, Yeast: 2g, Dried Cranberries: 10g.

Preparation:

1. Sift the mixture of the ordinary flour and the glutinous rice flour, and pour it into the beating basin.

2. Prepare the other ingredients.

1, use warm water to melt brown sugar, brown sugar water slightly cooled to hand temperature.

2. Pour cold water into the yeast and mix well after a minute.

3, in the mixing bowl with powdered ingredients, pour in the brown sugar water, yeast water, spatula mixing evenly until no dry powder state, the last is a thicker cake batter.

4. Cover with plastic wrap and ferment in a warm place until doubled in volume, or at room temperature in summer.

5. Stir the batter slightly to vent, distribute it into silicone molds brushed with oil in advance, top with dried cranberries, put cold water on the pot, steam over high heat and continue steaming for 20 minutes, simmer for 3 minutes.

6, homemade brown sugar glutinous rice cake, with a little soft, but not sticky teeth, taste very great yo!

0 fail tips: dry goods look here!

1, the most important step in the production of rice cakes is fermentation, must be carefully done, in the summer to pay attention to prevent over-fermentation, pay attention to the state of observation, a fermentation to double the volume, there are uniform holes inside the hair is good. The time is not absolute, according to the actual situation.

2, here cold water on the pot, in the process of temperature rise, the yeast did the last wave of "sprint", in fact, this is also a secondary fermentation process, because the mold is relatively small, fermentation is also very fast, the water boiled basically also full mold. Of course, you can also ferment at room temperature, and then hot water on the pot, which is also very convenient.

3, the mold in advance of the brush oil, can be anti-sticking, easier to take off the mold yo.

4, if the sealing of the steamer is not good, it is recommended to use with a bamboo steamer or wrap the lid of the steamer with a large piece of gauze, so as not to drip water vapor scalded yeast, resulting in the cake can not be normal fluffy, the taste is not delicate.

Bingo, 3 kinds of delicious pasta made with jianmian noodles are ready, have you learned them all? Which one is your favorite?

What other dishes have you made with Jiangmian (glutinous rice flour)? Feel free to share your food tips in the comments section and show off your culinary creations.