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The practice of millet cakes

1, steamed millet cake we first take out the mold, buckle it upside down in the plate, cool after demoulding, and cut the millet cake into small pieces, you can eat.

2. When the millet is soaked for more than eight hours, it will be appropriate when the hand is pinched and broken. Use the cooking machine to beat the pulp, pay attention to the water just no more than millet, do not add more. Add eggs, flour, bean powder, sugar and yeast to make a thick batter, then pour it into the cake mold, let it ferment for 20 minutes, sprinkle with raisins, and finally steam over high heat for about half an hour.

3. Put the steps into a steamer or steamer and steam over high heat for about 25-30 minutes. Press the cake body with your fingers and it is very elastic, that is, it is steamed. The step is to stay in the pot for 2 minutes, and then take out the temperature difference gradually, so that the millet cake is not easy to collapse.

How to steam rice cakes soft and delicious

Pour 300 grams of rice into a basin, pour in water and soak for more than 8 hours until the rice turns white. Filter out the water from the soaked rice with a strainer, then put the soaked rice into the wall breaker and pour in 150 grams of milk and 15 grams of sugar. The wall-breaker drives at medium speed to beat the rice and milk into rice syrup, and try to beat the rice as delicate as possible. The more delicate the rice paste, the softer the rice cakes will be.

Ingredients: Rice flour, sugar, milk, yeast, black sesame, water, oil. In a rice noodle bowl, add sugar and yeast and stir well. Add milk and water to the stirred rice noodle bowl and stir well. Adjust the rice paste to pick up and fall in the shape of running water, and put the rice paste aside to wake up. Brush the container with a thin layer of oil and set aside.

The practice of rice cake is soft and delicious: Rice flour is added to flour. Pour in water and add a small amount of sugar, yeast and baking powder (baking powder without aluminum). Stir well. The mold is oiled beforehand. Pour the batter in. Wake up to the surface there are a lot of bubbles, and rise some.

Pour the fermented glutinous rice into the mold and press it gently with a spoon, but not too tightly to keep the rice cake soft. Put the mold into a steamer that has been preheated with water and steam over high fire for 30 minutes to 1 hour. The specific time is adjusted according to the thickness of the rice cake and the size of the steamer. Check the ripeness and insert the bamboo stick or toothpick into the center of the rice cake. if the rice cake is pulled out clean and non-stick, it means the rice cake has been steamed.

Steam for 10-15 minutes, or until the rice cakes are fully cooked. Gently insert the rice cake with chopsticks. If it is not adhered to the chopsticks, it means it is fully cooked. Take out the steamed rice cakes, cut them into small pieces along the edge with a knife and sprinkle with sesame oil. 1 can be eaten directly, or dipped in sauces, minced garlic and other seasonings, added according to personal taste. The rice cakes made in this way will be soft and delicious and can be eaten as breakfast, afternoon tea or midnight snacks.

Rice cake main ingredients: 250 grams of rice, accessories: 100 grams of flour, 50 grams of sugar, 8 red dates, 10 Chinese wolfberry. Wash the rice and soak overnight. Put the soaked rice and 35 degrees boiled water into the cooking machine and stir into rice paste. Pour the stirred rice syrup into the basin. Add 100 grams of flour and 50 grams of sugar. Add 4 grams of yeast and mix well.

How to make millet cakes

1. First rinse the millet and soak it for about 24 hours, so if you want to make millet cakes, you have to prepare them one day in advance. Drain the soaked millet a little, put a little oil and two egg yolks in the machine, add a little water, and beat it into a rice paste. Multiply the beaten rice syrup and set aside.

2. Main ingredients: 150 grams of millet, 30 grams of sugar, 10 grams of condensed milk, 4 eggs, 40 grams of salad oil, 3 drops of lemon juice. Soak the millet one night in advance, separate the egg yolk and egg whites, drain the millet and put the yolk and corn oil into the juicer to make a paste. Add lemon juice and sugar to the egg white, low-grade and medium-speed. Pour the millet paste into the egg whites three times and stir well.

3. When the millet is soaked for more than eight hours, it will be appropriate when the hand is pinched and broken. Use the cooking machine to beat the pulp, pay attention to the water just no more than millet, do not add more. Add eggs, flour, bean powder, sugar and yeast to make a thick batter, then pour it into the cake mold, let it ferment for 20 minutes, sprinkle with raisins, and finally steam over high heat for about half an hour.

4. Materials: 150g millet, 5 cooked chestnuts, 1 tablespoon of cotton sugar (15g), 2 tablespoons of coconut (30g). Rinse the millet, soak in cold water for 20 minutes, pick it up and drain. Pour the washed millet into a steamer, add 200ml water and steam. Cut ripe chestnut kernels into finely chopped particles. Mix steamed millet, chopped chestnuts and cotton sugar and stir well into rice cake.

5. The practice of millet cakes figure 111 put millet cakes in a steamer and steam over high heat for about 25 minutes. After steaming, do not rush to take it out, stew for about 3 minutes, let the internal and external temperature difference slowly come down, the good millet cake is not easy to collapse. The method of millet cake figure 121 is upside down on the shelf or clean plate to cool. Immediately after taking it out, buckle it upside down on the shelf to cool, otherwise the cake will collapse.

How to make homemade millet cakes?

1, millet cake steps millet washed after soaking for 24 hours, this must be prepared in advance, oh, if you plan to do it today, the day before will be soaked. After soaking, drain. I added some brown rice, which can be ignored. Beat the eggs into a basin without water and oil, separate the yolks and set aside. Put millet, egg yolk, condensed milk and salad oil into the cooking machine and beat into millet paste.

2. Millet must be soaked in advance, or it can be soaked in the refrigerator overnight. Only the millet soaked in place can produce delicate rice pulp, and the rice cake tastes delicate enough. The practice of millet cake diagram 2 egg yolk egg white is separated into a clean container without oil and water. Containers containing egg whites must be made sure that they are free of oil and water. The method of millet cake figure 3 will wash and soak the millet to dry, pour into the cooking machine, add egg yolk and corn oil.

3. Rinse millet and soak in cold water for half a day. The chestnut is shelled and the clothes are cut into small particles. Boil the millet and chestnut kernels with a little water in a small electric cooker. Put the sugar into the cooked chestnut millet and stir well to make the rice cake. Put the rice cake into a deeper mold with a spoon, compact it, and then knock it out gently to make a millet cake.

4. Turn it into porridge. Pour into the oiled bowl, put some bean paste stuffing in the middle is very delicious, do not put the small bowl full of cold water into the pot, turn to medium heat and steam for half an hour, and the millet cake will be ready. Use millet to make millet cake, soft and delicious, fluffy and sweet, there is a faint millet flavor, very delicious, especially children like to eat, the practice is also very simple, the following will share how to steamed millet cake.

5. Baking and preservation: put the millet cakes in the oven, bake at a low temperature for a period of time, and then store them in a cool and dry place. This method can form a hard shell on the surface of the millet cake to prevent the internal water from evaporating, thus prolonging its preservation time. Generally speaking, the key to preserving millet cakes is to prevent them from getting damp and absorbing odors, while refrigeration, freezing, vacuum and baking are all effective preservation methods.

How to make a simple homemade millet cake is delicious and simple.

The practice of millet cakes figure 111 put the millet cakes in a steamer and steam over high heat for about 25 minutes. After steaming, do not rush to take it out, stew for about 3 minutes, let the internal and external temperature difference slowly come down, the good millet cake is not easy to collapse. The method of millet cake figure 121 is upside down on the shelf or clean plate to cool. Immediately after taking it out, buckle it upside down on the shelf to cool, otherwise the cake will collapse.

Millet cake steps millet washed after soaking for 24 hours, this must be prepared in advance, oh, if you plan to do it today, the day before it will be soaked. After soaking, drain. I added some brown rice, which can be ignored. Beat the eggs into a basin without water and oil, separate the yolks and set aside. Put millet, egg yolk, condensed milk and salad oil into the cooking machine and beat into millet paste.

Mix the millet batter; please click on the input picture description 1 to pour into the eight-inch cake mold and shock the bubbles out.

Practice millet washing clean soak in cold water for half a day. The chestnut is shelled and the clothes are cut into small particles. Boil the millet and chestnut kernels with a little water in a small electric cooker. Put the sugar into the cooked chestnut millet and stir well to make the rice cake. Put the rice cake into a deeper mold with a spoon, compact it, and then knock it out gently to make a millet cake.