1, reasonable recipe. Spicy potatoes not only use glutinous rice flour, generally also need to add corn starch, there are two roles: one is to reduce the viscosity of the finished product, just glutinous rice to do out, shaping is more difficult, the texture of sticky teeth, not the best texture. The second is to increase the texture, adding corn starch finished product is more delicate. Glutinous rice flour and corn starch, including the reasonable ratio of liquid materials is very important.
2. Use butter. Butter not only makes the taste more fragrant, with its own milky flavor, at the same time have the effect of moisturizing to prevent drying, while the effect of vegetable oil is not as good as it. To keep jicama soft and sticky, you must put oil, and it must be butter.
3, when steaming to cover the plastic wrap, to prevent too much water vapor low, easy to make the batter pinch or affect the ratio of ingredients in the recipe.
4, glutinous rice products are easy to harden, if hardened can be steamed again, homemade food without additives, eaten within 2 days of the best taste.
The following share a spuds recipe, I hope to help you!Handmade spuds
Ingredients:
Glutinous rice flour: 140g, corn starch: 40g, milk: 240g, sugar: 50g, butter: 20g
Filling: red bean paste Adequate
Preparation:
Butter cut into small pieces and softened at room temperature.
Preparation steps:
1, milk, granulated sugar slightly heated until sugar melting, let cool to hand temperature.
2, glutinous rice flour, corn starch mix well, slowly add milk, mix well.
3. Place in a large open ceramic bowl, cover with plastic wrap, and steam in a steamer. (15-20 minutes on high heat, time for reference.)
4. Remove from the steamer and knead in the softened butter while it's still hot, so that the dough fully absorbs the butter. Cover the surface with coconut, more delicious yo. You can make it into a round shape or a long one, as you like.
PS, if you want to make other flavors, you can add 4g of matcha or cocoa powder, set aside 20g of milk, slightly heated, and sifted with the matcha/cocoa powder into a matcha paste/cocoa paste, and then added to the powdered ingredients.