1 Prepare ingredients: rice flour, milk powder, sugar, salt, yeast powder and water.
2. Concentrate rice flour, milk powder, sugar and salt in a container, heat water slightly, not more than 40 degrees, pour it into the container little by little, and stir while pouring;
3, put the yeast powder in the batter, stir evenly until the yeast powder melts, put it in a warm place for fermentation, and there are many fisheye bubbles on the surface;
4. During the fermentation period, you can soak some raisins or dried cranberries, and prepare a mold, and evenly brush a layer of oil on the inner wall;
5. Pour the fermented batter into each mold, put it in a steamer and steam it until it is cooked. Don't open the lid after turning off the fire, and then open the lid after stewing for 2 or 3 minutes;
6, take out the mold, gently lick it, the hair cake inside will come out, eat it while it is hot, sweet and soft, delicious.
Practice 2
1 Prepare ingredients: eggs, rice flour, milk, oil, sugar and white vinegar.
2. Prepare sticky rice noodles140g, first boil a pot of boiling water and put it on a steaming rack;
3. Prepare five large eggs, separate the egg white from the yolk, add the materials in turn into the yolk, first,140g sticky rice flour, then add 70g milk and 20g oil, stir evenly with an egg beater, and beat the egg white cream. Before beating, add a few drops of white vinegar or lemon juice. Acidic substances can help beat the egg white cream. Prepare 60g white sugar, add it into the egg white cream three times, and use.
4. Pour the cake paste into the mold until it is about 7 minutes full, and gently shake the mold twice;
5. Cover the mold with tin foil to prevent water vapor from entering the cake, put it in a steamer, and steam for 50 minutes on low heat. Do not open the lid all the time. After steaming, the cake climbs and lifts the tin foil.
6. Gently shake the mold twice, remove the tin foil, and the cake will grow well. The edge will automatically separate from the mold. Put the cake on its side and gently rotate it back and forth, and the cake will slowly rotate and release the film.
Practice 3
1, ingredients: 50g glutinous rice flour, 50g rice flour150g, 25g soft sugar, 90g clear water.
2. Mix rice flour and glutinous rice flour, and melt the sugar in water;
3. Pour the sugar water into the powder, rub the powder with both hands, mix well, and pinch the powder with your hands to form a ball;
4, gently pinch, it will spread out, this state is ok;
5. Let the powder stand for a while and sieve, and the slightly larger particles can be scraped and sieved with a spoon. The oiled paper is laid flat on the steaming rack, and the cake mold with a movable bottom takes off the movable bottom, and it is inverted on the oiled paper or gauze, and then the powder is poured in, and it is gently scraped, not pressed, and kept loose;
6. After SAIC, put it in, steam for 10 minute, remove the mold, and steam for 10 minute;
7. After cooling, cut into pieces and eat. After you are proficient, you can also make rice cakes with bean paste or other layers, or add nuts and raisins.
What kind of powder is rice flour?
Rice flour is ground from rice. Rice flour, also called indica rice flour and sticky rice flour, is the raw material of many kinds of food. Rice flour is not snow-white, but slightly gray, with low waxy property, which plays an irreplaceable role in glutinous rice flour.
The glutinous rice flour is relatively low, and can be used to make radish cakes, taro cakes and other delicacies, which can be eaten by the general population.
You can judge whether it is pure rice flour by color, touch, etc. Pure rice flour is slightly grayish white, and you can't feel granular when rubbing with your fingers, which is relatively smooth.
That's all for today's sharing. I hope I can help you.