Materials
Main ingredient: 30g of black rice flour;
Supplementary ingredients: the right amount of flour, the right amount of water
Black rice cakes
1
Black rice flour and flour mix, black rice flour accounted for 20-30% of the can be, the black rice flour is not viscosity enough, so all the black rice is and can not be a dough.
Slowly add the water, stirring with chopsticks as you go.
Knead the dough with your hands, making it slightly softer. When the dough is ready, cover it with a damp cloth or wrap it in plastic wrap and let it rest for a while.
Knead the dough into a smooth ball, roll it into a long strip, and pull it out into a suitable size. (Make two dumplings as big as you can. This also does not matter, big, just roll thicker, the same eat! (*^__^*) hee hee ......)
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2
Press.
Flour the top and bottom and roll out with a rolling pin into a nice sized circle.
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3
Transfer the patties to the pan.
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4
Put it in for a while, and immediately turn it over with just a tight crust on one side of the pastry.
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5
Press with the help of a cooking broom so that the gas opens up in all directions and holds the crust open.
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6
Spots of yellow appear on both sides.
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Tips
The first tip: the dough should be soft, dumpling dough can be. Too hard is not easy to roll out thin, cooking out of the cake is not good to bite, too strong!
The second key point: wake up the dough for a long time, long time, easy to operate after waking up, the dough is soft and tough.
The third tip: Knead the dough more, knead the dough several times, so that the pancake will be more glutenous and delicious.
The first flip: put it in for a while, one side of the pastry just tight skin immediately turned over.
Second flip: wait for this side of the knots on the yellow dots, start turning the second.