Raw material selection: choose high quality glutinous rice as raw material.

Soaking: first of all, the glutinous rice is lifted to the soaking bucket through the elevator and soaked with water or tap water. Soaking includes backwashing. The water comes from the bottom to the top, discharging the impurities, chaff flakes and other suspended matters in the glutinous rice. Meanwhile, the soaking can make the glutinous rice particles expand, prompting the particles to be loosened and softened, so as to facilitate the crushing in the next process. In general, soak 2-3 hours can be, if the temperature is warm, cold, you can adjust the time. If the summer due to soaking time is too long, produce fermentation, you can take regular water changes to prevent deterioration. In the production can be twisted by hand, such as can be twisted into powder, that is, the soaking time has reached the requirements. Do not use hot water for soaking, branched chain starch itself is soluble in water, straight chain starch is also soluble in hot water to avoid unnecessary loss. At the same time the water temperature exceeds 58 ℃ starch to start paste.

Crushing: crushing can be used diamond mill, diamond mill than the traditional stone mill is superior, with high yield, fine fineness, a one-time grinding slurry basically meet the requirements, conducive to industrialized continuous production. Crush to constantly add water to ensure that the slurry solids in about 20%. The slurry is required to pass the 60-mesh sieve, and the sieve can be repeated into the mill to crush. Raw material glutinous rice in the mill; beware of metal foreign objects into the mill, so as to avoid damage to the mill groove, shorten the service life, and affect the fineness.

Filtering: rice starch particles are finer than general starch particles, after adding water to crush, the particle size is very small, so it is not easy to precipitate. Choose the plate and frame filter press with large charging capacity, such as BAJZ type or XMZ type, which has a large charging volume of up to 0.75 cubic meters or more, and can press more than 500 kilograms of raw glutinous rice each time.

Drying: The glutinous rice slurry is dewatered through filter press to form filter cake, and then it must be dried in order to be preserved. Adopting airflow drier, in the drying process, the glutinous rice powder particles are suspended in the hot airflow, the wet powder is solubilized, and heat transfer and moisture evaporation are produced immediately, and the drying time is only about 1 second, and the thermal efficiency is also high, generally up to more than 40%. It requires that the moisture content of the material is about 40%. If the moisture is too high, the material is easy to adhere to the pipe wall, causing coking.

Before the water-milled glutinous rice flour filter cake air flow dryer, it is first chopped into small pieces of ≤ 5 cm. A screw conveyor is used for charging, and the screw should preferably be a double screw, so as to avoid clogging. The wet powder rises along the spiral, enters the fan inlet duct of the airflow dryer, meets the hot air in the drying cylinder, dries instantly, and finally falls from the cyclone separator.

At this time, the moisture of the water milled glutinous rice flour has met the requirements, but still have to go through a 80-mesh sieve, sieved powder that is water milled glutinous rice flour finished products, packaged in storage.

Glutinous rice flour, we know that it is used to wrap the soup garden and fried glutinous rice cake. In addition you can also have a little eating method:

1, dark chocolate 3 dumplings the size of the block, with a little boiling water to melt, melt into a thick state

2, glutinous rice flour chocolate paste, about 3 times more than it (you look at it, you can be a little less first less to)

3, will be the chocolate paste poured into the glutinous rice flour, and can be formed into a ball, not soft and not hard (this has to be their own)

4, into a ball, pulled into a small ball, not too big, the size of a ping-pong ball on the line.

5, wrapped into the bean paste filling, close the mouth, ball or nest-like

6, the cleaned raisins on the surface of the dough (to tightly, otherwise, a steam will fall)

7, on the pot steaming 8 to 10 minutes?

Raw materials: 300 grams of glutinous rice flour, 30 grams of sugar, sugar 25 grams, peanut oil.

Method: 1, the glutinous rice flour and sugar mix well, pour in the appropriate amount of warm water, stir into a thick batter.

2, will mix the batter poured into the drawer with a drawer cloth, spread into a thick cake. Steam with high heat, remove and cool into thin slices.

3, frying pan into the peanut oil to fifty percent heat. Into the glutinous rice piece and push with a spoon constantly, to be fried to a golden brown when removed from the oil. Sprinkle with sugar while hot.

Materials: 200 grams of glutinous rice flour; warm water about 120 grams (a little added, added to the appropriate for this); white sesame seeds; peanut kernels; tablets of sugar (no can be replaced with sugar) 30 grams; maltose 20 grams; egg (a)

Methods: (process picture is taken with the sticky rice flour, some of the dough is a little bit too dry, and then a little bit wet)

1. Stir fry with low heat and spare

2. peanut kernels with microwave special disk, put into the microwave ding one minute on high heat, remove the skin slightly cooled, put into a plastic bag and crushed.

3. Eggs beaten, add a little sugar, and water starch, in the skillet spread into egg skin, cut into thin shreds.

4. Add warm water to the glutinous rice flour and form a dough (I added the water in batches so the amount was not very accurate)

5. Sprinkle the plate with dry glutinous rice flour to prevent staining, and roll the dough into small balls in sections. Let them dry naturally for 20 minutes, so they won't deform when you take them.

6. Boil water in a pot and put the balls in to cook

7. Cook until they float to the surface.

8. In a separate saucepan, add 30 grams of sugar (no sugar can be used instead) and 30 grams of water, cook until bubbling, then add 20 grams of maltose and cook until dissolved. Put in the pre-cooked glutinous rice balls, and cook until the syrup is a little dry.

9. Pour out the glutinous rice balls and then sprinkle with crushed peanuts, egg skin, white sesame seeds can be eaten, it is best to eat hot, crushed peanuts and white sesame seeds in the syrup stained for a long time will not be crisp.