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How can rice cakes blossom?

Melt sugar and strawberry essence in warm water and stir well. Sift the low-gluten flour, rice flour and baking powder together into the water. Stir and add cake oil (I don't have cake oil at home, I use peanut oil instead). Pour into the cake cup, about 9 minutes full. Steam the drawer over high heat for 15 minutes.

Drain the soaked glutinous rice, put it in a steamer and steam for about 30 minutes until the glutinous rice is done. During this period, you can turn it properly to ensure that the glutinous rice is evenly heated. The fermentation of glutinous rice will cool the steamed glutinous rice slightly, then add the right amount of yeast powder and sugar to mix well. The amount of sugar can be adjusted according to individual taste, but not too much, so as not to affect the fermentation effect.

Preparation materials: first of all, you need to prepare the materials needed to make flowering rice cakes, including glutinous rice, sugar, edible oil, red dates, raisins and so on. These materials can be purchased in supermarkets or traditional markets. Soak glutinous rice: put glutinous rice into a large bowl, add enough water, soak for 4-6 hours, let glutinous rice fully absorb water and expand. This can make the rice cake more sticky and soft. Steaming glutinous rice: drain the soaked glutinous rice, put it in a steamer and steam it over medium heat.

Steaming with cold water should I steam rice cakes with cold or hot water? A lot of people make mistakes. No wonder rice cakes don't blossom. The correct method should be steamed with boiling water, which is the key technology of steaming rice cake. This is particularly important. You can't confuse it. If you make a mistake, steaming cruller will not only be fluffy, but also collapse. Sometimes there are mixed fat cakes! Steam at the wrong heat for 10 minutes.

Choose high quality raw materials: the main raw materials of flowering rice cake are glutinous rice flour and white sugar. Choosing high quality glutinous rice flour and white sugar can ensure the taste and quality of the cake. In addition, some auxiliary materials need to be prepared, such as water, oil, yeast and so on. Soak the glutinous rice flour: put the glutinous rice flour into a large bowl, add the right amount of water, stir evenly, so that the glutinous rice flour fully absorbs water and expands. The soaking time is generally 4-6 hours, which can make the glutinous rice flour softer and more convenient for subsequent cooking.

The practice of Hubei Rice Cake

Material preparation: glutinous rice flour: 500g red bean paste stuffing: right amount (you can buy ready-made or homemade) white sugar: right amount of water: right amount of oil: right amount (for anti-sticking when smearing molds and New year cakes) preparation of bean paste stuffing (if self-made): wash red beans, soak for a few hours or overnight, then boil until the beans are rotten. Remove the bean dregs, add the sugar and beat them with a spoon or blender to make a delicate bean paste.

Top cake with rice flour, glutinous rice flour, brown sugar powder as raw materials, put into a special small wooden grid, plus a little brown sugar sweet-scented osmanthus, put on the mouth of the boiling water bottle to make use of the thick steam, only two or three minutes, a piece of round small white cake. It is characterized by soft and waxy, sweet taste. The top cake has the effect of tonifying blood and qi with brown sugar. Because of the affordable price and sweet taste, it is deeply loved by people.

Practice: a. The glutinous rice is steamed after soaking. b. Mix the steamed glutinous rice with the right amount of soy sauce to make it show a light and elegant salty taste. c. Spread shanghai moss and meat pine, roll up and slice. The above are several kinds of Hubei rice cake, each flavor has its own unique taste and production method, you can choose the appropriate method according to individual taste.

Macheng meat loaf is a traditional snack in Macheng, Hubei Province, China, which is famous for its unique flavor and rich historical and cultural connotations. To make a delicious Macheng meat loaf, you need to carefully select ingredients, follow the traditional production process, and pay attention to the art of seasoning.

The ingredients of kudzhiba sesame cake are 120g cream, 120g kudzu powder, 50g milk 100ml, 50g sugar, 5g yeast powder, 1 egg (about 50g), and beat sesame cream with sugar until 7. Whisk the cream into the eggs and beat with an egg beater until smooth. Sift kudzu powder and yeast powder, mix with milk, if it is difficult to mix at this time, first add a small amount of 2 to the milk, and then slowly add powder many times, so as not to form small noodles and stir smoothly.

Practice 1 grade Sichuan white sugar 16 kg sugar extraction 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey sweet-scented osmanthus 5 kg cooked powder 20 kg step: put the flour into a steamer, steam (time 20 minutes), take out and cool, then crush it fine. That is, mature powder.

How to make rice cakes

Put it in a steamer to wake up for 20 minutes. After 20 minutes, sprinkle some black sesame seeds on it. You can also put some raisins and red dates. Steam over high heat for 25 minutes, turn off the heat and simmer for 5 minutes, then go out of the pot, then press around the bowl with your hands and then pull off the rice cakes like a demoulding, because brushing oil on the wall of the bowl will not stick together, so the spontaneous rice cakes will be fine.

Bolted rice cakes can also be made at home, and the practice is simple! Use 200 grams of yellow rice noodles; 100 grams of bean paste stuffing; 50g brown sugar step by step to prepare yellow rice noodles, pour it into a plate and add a small amount of lukewarm water to mix noodles, not too wet, easy to get soft like this can be steamed, can knead, put down into powder. This is the best state, neither soft nor hard. Soak the steamer cloth and put it in the steamer.

Step 1 prepare the ingredients. Step 2 beat the soaked rice with 150ml water into rice syrup. Step 3 the yeast is boiled with warm water. Step 4 take 200g rice milk, add yeast liquid and half sugar to stir well, cover with plastic wrap and ferment for 1 hour (put in a warm place in winter). Step 5 50g rice paste steamed for 5 minutes. Step 6 is fully mixed with the remaining rice milk to form a delicate and smooth rice paste (it takes a little patience).

Pour the fermented rice milk into the mold and steam over high heat for 15 minutes. The method of making rice cakes with rice in the family has a long history and is one of the traditional snacks with Chinese characteristics. Rice cakes are steamed with sticky rice or rice noodles, which are easy to process and eat in a variety of ways, so they are very popular.

The practice of Yunnan Rice Cake

1. Add a little oil to the pan, put the chopped Nashimi cake in the pan, and fry until golden and crisp on both sides. This step can make the crust of the rice cake more crisp and increase the flavor. Decoration (optional) if you like, you can sprinkle some chopped peanuts, walnuts and other dried fruits on the fried Nasimi cake to increase the taste and nutrition. Enjoy the finished Nashimi cake can be eaten while hot, can also be eaten after cooling, according to personal preference.

2. Selection and soaking of glutinous rice: first of all, select high-quality glutinous rice, wash it clean, and then soak it for a period of time, usually more than 12 hours. Steaming glutinous rice: put the soaked glutinous rice into a steamer, cook over medium heat for 20 to 30 minutes, take out and cool.

3. Clean and clean white glutinous rice to remove sand and gravel, and rinse repeatedly with clean water. Soak the washed rice in a soaking pool and soak it in clean water for 12 hours, waiting for the rice to swell, with a moisture content of 35% to 40%. The soaked rice can be poured into the grinder hopper and turned on to grind the wet rice into wet rice noodles.

4. the preparation steps of glutinous rice cut cake are as follows: rinse glutinous rice with red dates, raisins and sugar, soak it in water for 12 hours, soak until you can crush the glutinous rice with a gentle rub of your hands, fish out the glutinous rice and put the dry water into the basin.

Pattern rice steamed cake

1. After pouring, shake the small bowl a few times, shake the bubbles out, put a few cranberries or raisins on top, put them in a steamer, steam for 40 minutes, simmer for another five minutes, and the soft and sweet Yichun rice steamed cake will be ready. After a little cooling, scrape along the edge with a scraper and take out the rice steamed cake. isn't this a good way to do it? it's soft, sweet, gluten, and saves time and effort.

2. Wash the rice with water and soak it overnight. Put the soaked rice into the wall breaker and add milk to make juice. Add yeast, sugar and flour to the beaten rice juice and stir to make a paste. Ferment the rice paste to twice the size, sprinkle with chopped red dates, stir and exhaust. Put the stirred rice paste into the mold and ferment it to 5 times the size. Put water in the pot, boil the water and steam it in the mold for half an hour.

3. Main ingredients: 10 grams of glutinous rice, 10 grams of sticky millet, 10 grams of sticky sorghum rice, 70 grams of rice, 5 grams of sugar, 5 grams of refined salt, 100 grams of mung beans: wash glutinous rice, sorghum rice, sticky millet and rice into powder.