Infected by my mother, fried cake for me, is a successful thing on the hand. These years, I also like my mother, to the end of the year, will go to the grain and oil store turn to buy yellow rice noodles, goods than three, in fact, the goods do not make a difference, because these grain and oil store is often a supplier in the supply, than more than the price, at this point, I was like a great home to live a life of meticulous calculations of the little woman, in fact, more, it is to enjoy the fun of it, a strong sense of life is embedded in it, the earth's The fireworks make people who love life obsessed.
The yellow rice noodles, in fact, is the millet shells after grinding into the surface. Like glutinous rice noodles, yellow rice noodles are sticky, perfect for steaming rice cakes and making fried cakes. Yellow rice noodles give me the feeling that, in terms of viscosity, it is a little stronger than glutinous rice noodles, and in terms of flavor, it has the special aroma of yellow rice. However, it is better to use fresh yellow rice noodles because it is easy to deteriorate, and once it deteriorates, it will taste bitter, which is also the reason why the price of yellow rice noodles in the grain and oil store is more than twice as expensive as that of glutinous rice noodles. So, if you use yellow rice flour to steam out the rice cake has a bitter taste, it is 80% because the yellow rice flour is not fresh.
The fried cake is small, thin and fancy, and can be filled with a variety of fillings, but my family usually white sugar filling, but there are also brown sugar filling and bean paste filling, which are the most common fillings.
The practice of deep-fried cake, once learned will feel very simple, authentic practice is not to use yeast, in the process of operation there are a few key points, as long as mastered, deep-fried cake does not crack, not dew filler does not flow sugar, just out of the pot of deep-fried cake outside the crispy tender crispy crumbs, super tasty. A time more fried some, not eaten up to freeze to save, and then eat when the pot back to steam soft can, we here called "distillation", I especially like to eat distillation of the cake, although not crispy, but it is soft and sticky through the deep-fried aroma, to bring the taste buds is the double enjoyment of the aroma and texture.
The correct way to fry cake, to everyone, the end of the article of the tips to take a close look at Oh!
Ingredients: 2 pounds of yellow rice flour, 50 grams of sugar, 10 grams of flour, peanut oil.
Specific method:
1, 2 pounds of yellow rice flour, I made 30 moderate head of fried cake, you can according to the need to increase or decrease the amount of yellow rice flour.
2, take the appropriate amount of warm water (water temperature to reach into the finger can feel the water slightly hot), the side of the yellow rice noodles in the water while using chopsticks to stir, until there is no dry powder in the basin and the yellow rice noodles present a slightly wet state.
3, down to the yellow rice noodles into a large dough, if you feel the dough is very dry you can add a little warm water. Here I want to explain, since childhood, my mother was steamed rice cake method to splash yellow rice noodles, yellow rice noodles present loose but can be clenched into a ball degree of the cake surface into the steamer to steam, and then while it is still hot it plunged (chuai) into the delicate yellow rice dough, but then, plunging when very hot, so I did improve, you can look carefully to understand.
4, kneaded into the picture of such a large dough, this dough should be soft and moderate, not too hard.
5, the steamer grate laid on a cotton wet cloth, the kneaded yellow rice dough organized into a uniform thickness of a large sheet of dough, on the pot to steam for 25-30 minutes.
6, steamed yellow rice noodles at the same time, we come to adjust the sugar filling: sugar in the addition of flour, mix well, in this case, the sugar filling will not flow out, only with sugar, if the fried cake is easy to fry cracked out of the sugar juice.
7, after the yellow rice dough is steamed, pour it all into a large bowl, it is very hot.
8. Put a thin layer of oil on the surface of the yellow rice dough to prevent it from drying out. As it is very hot, the surface air-drying is very fast, and smearing the oil can prevent it.
9, to the yellow rice dough to dry to not too hot, but there is still heat, you need to shape it, do not wait for it to cool and then operate, then you can not do the cake, because the hotter the yellow rice flour, the more viscous, the cooler it is not viscous. The hand smeared with oil, pulled down a small piece of money yellow rice dough, pressed with the hand flat, put the sugar filling.
10, wrapped up, the mouth is very easy to pack tightly, because the viscosity of the yellow rice flour is too strong, completely over the grease brought about by the smooth, so we do not have to worry about the hands of oil rice cakes will not be able to wrap the problem.
11, in the palm of the fried cake gently flatten some on it.
12, all the fried cake blanks are good, I a *** do 30.
13, the oil boiled to 60% hot, under the fried cake, between two to some distance. Do not under too much at a time, to prevent sticking. Occasionally, there is no need to worry about sticking, fried to the final shape after using chopsticks to separate them can be.
14, medium-low heat deep-frying, will not be big bubbles, and will not crack, naturally, will not flow sugar. Fry until golden brown on both sides, oil control and fish out can be, all of them in turn fried out of the pot.
15, eat not finished put into a plastic bag, tie the bag mouth, put in the freezer to save, the next time you eat on the pot to steam soft can be distilled soft fried cake is another taste, the same very delicious. How about this northern yellow rice flour fried cake, greedy you? Calories are not low, delicious and do not eat oh!
1, yellow rice flour steamed after drying a little before operation, or hot to you doubt life, but also can not be completely cooled after operation, then it will be because it loses viscosity and lead to failure.
2, the operation of the hand grease do not worry about fried cake seal is not solid, yellow rice dough viscosity is enough to overcome the negative effects of grease.
3, fried cake, oil temperature is not too high, or easy to bulge large bubbles and cracking, medium-low heat frying five or six minutes or so can basically out of the pot.
4, outside the buy fried cake a lot of flour fried, with not yellow rice flour, not only taste a lot worse, and not cheap. They fry such a big pot, all the ingredients plus oil total **** also spend less than twenty dollars, quite affordable, and they use the best oil, eating is also assured. So, if you want to eat fried cake, please do it yourself.
5, my family did not use glutinous rice noodles to do fried cake, but should also be delicious, can not buy yellow rice noodles can use glutinous rice noodles to do, the practice is exactly the same.
6, you are welcome to do sunshine with the comment area; the same video, released in a few days, welcome to continue to pay attention to silence into poetry.