How to make steamed cakes with baby rice noodles? Infant rice flour is a modern scientific complementary food which is made by modern nutrition science, taking original ecological high-quality millet and rice as main raw materials, taking white sugar, vegetables, fruits, eggs and meat as optional ingredients, and adding proper amount of nutrients and trace elements needed for the all-round development of infants and young children, such as calcium, phosphorus, iron, protein, etc., and scientifically formulating and processing the ingredients, and it is specially used for supplementing and providing nutrition for infants and young children due to insufficient breast milk or excessive adult meals.
The water temperature of the rice noodles is too high, and the nutrition in the rice noodles is easy to lose; If the water temperature is too low, the rice flour will not dissolve, and it will agglomerate when mixed together, and the baby will have indigestion after eating it. The more suitable water temperature is 70-80 degrees Celsius, so it should be no problem to soak rice noodles in the hot water in the water dispenser used by ordinary families. Note that mom doesn't have to cook the prepared rice noodles again, otherwise the water-soluble nutrients in the rice noodles will be easily destroyed.
The practice of making steamed cakes with baby rice flour;
1. Flour? Water? Yeast? 2 tablespoons of rice flour are mixed evenly, and the water is put while stirring. Slowly, until there is no dry powder, it is in a semi-flowing state. You can feel the amount of water by yourself, and the amount of water eaten by flour is different.
2. Keep the plastic wrap sealed and still for about 45 minutes. During this period, cut the red dates and cranberries into dices and mix them for later use.
3. After fermentation, put the remaining 2 spoonfuls of rice flour in and stir, and add half of cranberry and jujube granules, and stir evenly.
4. Prepare a small mould with clean and non-stick coating, and put a little cranberry jujube particles at the bottom of the mould. For the sake of beauty, pour the batter and steam it for 20 minutes, wait for 5 minutes and then demould it.
The rest of the baby rice noodles steamed rice cakes? Steamed cake with carrot and rice flour:
First, ingredients preparation: half a carrot, iron stick yam, baby rice noodles, black sesame walnut sauce, eggs.
Second, cut the yam and carrot into small pieces, add an egg and pour in rice flour. The cooking machine is mashed. Pour into the container.
Third, steam on medium fire 10 minutes or so.
Red jujube vine plum rice cake:
Ingredients: low-gluten flour 1 00g, 4 spoonfuls of baby rice flour, water120g, yeast1g, 2 red dates, and a little prune (optional).
Practice of steamed cake with baby rice noodles:
1. Flour? Water? Yeast? 2 tablespoons of rice flour are mixed evenly, and the water is put while stirring. Slowly, until there is no dry powder, it is in a semi-flowing state. You can feel the amount of water by yourself, and the amount of water eaten by flour is different.
2. Keep the plastic wrap sealed and still for about 45 minutes. During this period, cut the red dates and cranberries into dices and mix them for later use.
3. After fermentation, put the remaining 2 spoonfuls of rice flour in and stir, and add half of cranberry and jujube granules, and stir evenly.
4. Prepare a small mould with clean and non-stick coating, and put a little cranberry jujube particles at the bottom of the mould. For the sake of beauty, pour the batter and steam it for 20 minutes, wait for 5 minutes and then demould it.
5, cut into pieces, topped with black sesame walnut sauce.