Shuimo glutinous rice flour is famous for its softness, toughness and glutinous. It can serve jiaozi, Yuanxiao and other foods and family snacks, and is famous for its unique flavor in Wenjiang and Zhejiang.
Soak:
Firstly, lift the glutinous rice into a soaking bucket with an elevator and soak it in clean water or tap water. Soaking includes recoil. Water discharges impurities, chaff and other suspended substances in glutinous rice from bottom to top, and at the same time, soaking can make glutinous rice particles expand and become loose and soft, which is beneficial to the crushing of the next process.
Under normal circumstances, it can be soaked for 2~3 hours. If the temperature is warmer or colder, you can adjust the time appropriately. If fermentation occurs in summer due to too long soaking time, water can be changed regularly to prevent deterioration. It can be twisted by hand in production. If it can be ground into powder, it means that the soaking time has reached the requirements.
Don't soak in hot water, amylopectin itself is easily soluble in water, and amylose is also easily soluble in hot water to avoid unnecessary losses. At the same time, when the water temperature exceeds 58℃, starch will begin to gelatinize.