Super soft rice cakes have special tricks.
Trick 1
material
Use glutinous rice flour and rice flour at the ratio of 1: 1, so that the ratio will be soft and delicious, and it will not collapse easily after steaming. You also need yeast powder (you can add a little yeast powder to shorten the baking time). Generally, baking powder is not added at home. I like to add a little more sugar to the sweet one.
Prepare a noodle basin, add 1: 1 rice flour and glutinous rice flour together, and then dilute with water, which basically looks like thin noodle porridge.
Pour the thin rice slurry into the pot and cook it into a paste. Be sure to cook it slowly with a small fire until it is crystal clear and sticky.
Add 5g yeast powder and a little sugar into the rice paste, stir well, cover and ferment. Generally, it is fermented for 4-8 hours (short in summer and long in winter) until it bubbles.
Trick 2
Pour into a bowl or mold, not too full, and steam for 10- 15 minutes (secondary steaming is the key), and then steam for 15 minutes after the water is boiled.
Tip: If there is sour taste, it is over. Just look at the foam during fermentation.
Rice is one of our staple foods. In addition to cooking rice and porridge, it can also be made into sweet and soft glutinous rice cakes suitable for all ages.
The practice is as follows:
1. Wash the rice (until the water is clear), soak it for about two hours, take it out and drain it.
2. Beat the rice into rice slurry with a cooking machine.
3. Let the rice slurry stand for an hour or so, and pour out the clear rice slurry above, and the wet rice flour will be below.
4. Take one tenth of the wet rice flour, add a proper amount of clear rice slurry, pour it into the pot, stir over high fire until cooked, and stir it into a sticky paste.
5. Put the remaining wet rice flour, cooked rice paste and baking powder into a basin, knead into soft dough and ferment to twice the size.
6. Add a little baking soda to the fermented dough and mix well.
Spread it in a steamer, smooth it, and steam it over high fire.
Tips:
1, if you want to eat sweet, you can add sugar or egg liquid with baking soda.
2. If you can't master the hardness of dough well, there is another coup. If the dough is slightly hard, spread it directly on the steamer. If the dough is mushy, it can be put into a mold and steamed on a steamer.
3. The steaming time depends on the specific situation. It takes about 30-45 minutes to steam directly in the steamer. Put it in a mold (a smaller one, such as a cake mold) and steam it for about ten minutes.
We often eat rice in our life. In fact, rice can be made into many delicious foods. Rice cakes, rice cakes and steamed bread are all delicious. I often make rice cakes, which are simple and delicious. Rice cake is made by soaking rice, pulping, fermenting and steaming. They are white, sweet and delicious.
Everyone is familiar with rice and often eats it in life. The most common cooking is rice and rice porridge. In fact, rice can also be made into many delicious foods, such as rice cakes, rice cakes, rice buns and many other cakes, which are white, delicate, sweet and delicious. I often make rice cakes, which are simple and delicious. Let's share the practice of making rice cakes.
1. Steps of making rice cakes 1. Prepare ingredients: 300g of rice, 50g of flour, 350g of milk, 25g of sugar, 3g of yeast, raisins and red dates.
2. Rice cakes can be soaked and beaten with rice, or they can be directly made of rice flour. If they are made of rice, the rice should be soaked for at least five hours one night in advance.
3. Wash the soaked rice, drain the water and put it in the cooking machine. With pure milk. If you don't like it, you can also put water and make it into a delicate rice paste. The finer the better, you can also filter the rice paste to make it taste better.
4. Pour the rice paste into the basin and add yeast and sugar. White sugar can be put in according to your own taste and stirred evenly. Then add a little white flour, stir well, and stir into a fine rice paste without particles.
5. Cover it with plastic wrap, put it in a warm place and wake it up to twice its size. Dry clean the grapes for use, wash the red dates, cut them into small particles, add the red dates after the rice paste is fermented, stir and exhaust.
6, prepare a few molds, a small bowl can also be used, brush a layer of oil, pour the rice paste in, don't pour it too full, just eight minutes full, after all, shake it on the chopping board a few times.
7. Add water to the steamer, put the rice paste in, cover it, wake it for half an hour, and then steam it. It's time to wake up, spread a layer of raisins, or cook your favorite dried fruits on the fire. SAIC starts counting, steaming for 25 minutes, stewing for 5 minutes, and then opening the lid. Fluffy and soft, and the rice is rich in flavor. It's delicious.
Second, the rice cake tips 1, to make rice cakes, rice must be soaked, and the milk made with milk is full of flavor, but the taste is sticky. If you don't like it, put water on it, and the rice slurry should be delicate. You'd better filter it. It's more delicate and delicious.
2, the thin consistency of rice paste should be well mastered, not too thin or too thick, which will affect the taste. The rice paste must be fermented, so that the rice cake will be fluffy and soft.
3. After making the rice cake for the first time, stir and exhaust. It is necessary to make a second proofing. When steaming, the steaming time is determined according to the size of the mold. After steaming, simmer for five minutes before opening the lid to prevent the rice cake from falling off.
Summary: fluffy, soft, white, sweet and delicious rice cakes are ready, very fluffy, full of milk and rice flavor, and really delicious. The key is to make it simple, delicious and hygienic. As long as you master the above skills, the rice cakes made are fluffy, soft, sweet and delicious, and anyone who likes to eat rice cakes can try them.
The rice cake is also called Paoba in Sichuan. Let me talk about it. I haven't done it for more than ten years. This rice must be soaked. The soaking time is different in winter and summer. The best way is to knead it by hand. When it can be wrapped into powder, you can use a special rice cake motor. But there is a ratio between raw rice and rice. Usually 8 kg of rice mixed with 2 kg of cooked rice. In the process of crushing, it should not be too thick, nor too fine, and too fine is not delicious. After grinding, add the remaining fermented rice slurry (also called rice flour) and let it stand for fermentation. Fermentation should be divided into winter and summer. In summer, let it stand for a few hours. Rice slurry will swell up after it is made and will never soften. (Note that this situation is either bad or overdone. If it is overcooked, you can add polished rice slurry and steam after stirring. ). When steaming, stir the fermented rice slurry and white sugar evenly, and steam in a steamer for 20 minutes. This method does not need to add edible alkali and baking soda powder.
Hello, I'm glad to answer your question. How to make rice noodles into rice cakes? I hope the master can give me some advice? My answer is: "rice cake" is a delicious childhood. As a special snack, the rice cake has been printed in the childhood memory where the material is not very rich. You can buy it in the streets and vegetable markets. White, soft, sweet and delicious rice cakes were the most delicious food at that time. However, with the development of society, this delicious snack has become more and more difficult to find. Now only by doing it yourself can we get back the memory of childhood.
To make rice cakes, you can choose sticky rice noodles sold in supermarkets or rice eaten at home for processing, but I don't recommend ready-made sticky rice noodles in supermarkets because we don't know whether there are additives and pigments in them. I prefer to soak and mash my own rice, which is more reassuring. But there is also a premise, that is, don't choose too sticky rice.
Making tutorial steamed rice cake
Need ingredients
Material: 200 grams of rice.
Materials:100g water, 20g sugar, 2g yeast and 30g warm water.
Start making
Step 1: Put the rice into the pot and soak it in water less than rice for one night. You can soak in the refrigerator in hot weather.
Step 2: Take out the rice, drain the water, put it in a cooking machine, and add100g of clean water to make rice slurry.
Step 3: Take 60 grams of rice paste and put it in a microwave oven for heating and ripening. 40 seconds to 60 seconds. You can also steam it in a pot.
Step 4: Add 120g raw rice slurry into cooked rice flour and slowly stir evenly.
Step 5: Pour 30 grams of warm water into an empty bowl, add 5 grams of sugar and 3 grams of yeast, and mix well for later use. Both warm water and sugar can help yeast ferment.
Step six, pour the yeast into the cooked rice flour and continue to stir evenly. Then cover with plastic wrap and ferment in a warm place for 50 minutes to 1 hour.
Step 7, the fermented rice slurry is in a honeycomb shape. Pour the fermented rice slurry into the remaining rice slurry, add 15g sugar, mix well, cover with plastic wrap and continue fermentation for 40 to 1 hour.
Step 8: After fermentation, pour it into the oiled mold, fill it for 7 minutes, then cover it with tin foil and steam it for 15 minutes.
Making skills of "rice cake" 1. If you want a more delicate taste, you can filter it.
2. Take a proper amount of rice flour and steam it first, so as to ferment more fully. Raw rice and cooked rice slurry must be stirred evenly. If it is too dry, you can add some water.
3, the second fermentation time should not be too long, which will be sour.
4. After the water is boiled, add the rice slurry and time it.
Conclusion Although the rice cake is delicious, it is also difficult to make. It is particularly important to note that there will be two fermentation processes in production, and the second fermentation is the most critical. If fermented, it will have a sour taste. The most difficult thing to master in the fermentation process is the indoor temperature, so friends can try several times to increase their experience in this field.
How to make rice cakes with rice noodles? I hope the expert can give me some advice. I wonder if the landlord asked about the rice cake. The cakes made of rice have the fragrance of rice, and the taste is soft, fragrant and soft. I'm not a master in the landlord's mouth, but I often make rice cakes at home and beat the soaked rice into rice slurry.
If you want to make rice cakes delicious, it is also important to choose rice. Different rice has different flavors. For example, if Wuchang rice or better northeast rice is used, the aroma will be stronger. Rice cakes can be made by beating rice paste or buying sticky rice noodles, and the effect is similar. In order to make the rice cake taste more glutinous, you can also add a proper amount of glutinous rice and cake powder. Now share with you the making method.
food
300 grams of rice
Water165g
White sugar 35g
Yeast 5g
-Start making-
1. Soak 300g of rice for 8 hours, pour out the soaked water, add 165g of water again, and use a high-speed blender to make rice slurry.
2. Dissolve 5g yeast in 35 warm water, pour it into rice slurry, add sugar and stir well. Put it in a warm place, ferment until the volume doubles (30 degrees 1 hour), and stir to defoam after fermentation.
3. Spread a thin layer of corn oil on the container for steaming rice cakes, pour the rice paste on the seventh part of the container and put some raisins on it. Put cold water into the pot, steam after SAIC 15 minutes. Turn off the heat after steaming, simmer for 5 minutes and then take out the pot. (The corn oil coating is better demoulded, and the rice cake skin will not blister after stewing for 5 minutes. )
The sweet rice cake is ready. If you like the soft taste, you can add some glutinous rice flour or cake powder, and add some water appropriately. There is no special proportion, depending on the state of rice paste. Rice paste is not thin, delicate and has little stirring resistance, so it is a relatively successful rice paste. I make muffin cakes with molds. If the mold is larger, I can increase the steaming time appropriately.
In fact, there are many ways to eat rice besides making rice and porridge, among which making cakes is a classic way to eat. Soft and delicious, sweet and glutinous!
Here you are taught how to make rice cakes.
Prepare rice flour, milk, sugar, yeast powder, sesame seeds, purified water and peanut oil first.
Then put the rice flour into a container, add sugar and yeast powder and stir well.
Add proper amount of purified water and milk into the evenly mixed rice flour, and then continue stirring.
To what extent should the rice noodle paste be stirred? Insert the rice paste with chopsticks, pick it up and let it flow like water, then put it on and wake up.
When the rice noodles wake up, they rise slowly (the awakened rice paste is much thicker than the original), and when they are stirred, they are honeycomb-shaped, so you can continue to stir.
Pour the rice paste into the mold for steaming rice cakes and sprinkle with sesame seeds as an ornament.
Steam in the pan for about half an hour. The rice cake can be demoulded after cooling.
Tip:
The proportion of rice cake made this time is: 400g rice flour, 80g sugar, yeast 10g, proper amount of black sesame, 200g purified water, and the oil is only used to brush the mold. The most important step in making delicious rice cakes is to fool the rice! ! Remember!
Rice for making rice cakes does not need to be soaked, only rice for making rice cakes needs to be soaked. Glutinous rice flour is generally selected for making rice cakes, and japonica rice is used for making rice cakes. The addition of glutinous rice should not exceed 20%, otherwise the finished product will not be shaped and refreshing.
The making method of the rice cake is to add a little water into glutinous rice flour, make it into noodles, steam it in a drawer, take it out and let it cool, add a proper amount of essence, wrap white sugar in a drawer cloth and knead it into powder balls, take half of the powder balls and add red pigment, knead it evenly, roll two powder balls of different colors into rectangular slices, stack them together, and sprinkle with melon seeds, raisins and moss. Cut the four sides with a knife, then cut them into long strips, then change the knife into diamond-shaped blocks and code them in the plate.
The making method of rice cake is to soak rice for 6 hours, grind it into rice slurry, stir 2/ 10 rice slurry with low fire, cool it, stir it evenly with raw rice slurry, add 3 grams of yeast per catty, and ferment it in a warm place for 8 to 12 hours, depending on the temperature. Add a proper amount of sugar to the fermented rice slurry, stir it evenly, pour it into a mold or a steamer with cotton cloth to smooth it, sprinkle a layer of black sesame seeds on the surface, put it in boiling water and steam it for about ten minutes. It depends on the size and thickness of the cake.
The simplest method is to grind the rice, then mix the ground rice with water to make rice slurry, add sugar with proper sweetness, add some baking powder, stir it evenly, and steam it in a pot for ten minutes to make a cake. This is the cake.
My own method of making rice cakes is simple and easy to master. The steps are as follows:
1. Wash the rice in advance and soak it in a small amount of water overnight (you can also use the online method, where the rice is directly crushed by a cooking machine without soaking, then soaked for one point and twenty minutes, and then beaten into fine rice slurry);
2. Remove excess water and grind it into rice pulp that can flow into filaments with a cooking machine;
3. Add a proper amount of yeast into the rice slurry and ferment for 1.5-2 hours. When there are many bubbles on the rice slurry, it means that the fermentation is good;
If you want to eat some sweet rice cakes, you can add some white sugar at this time and stir it evenly until the white sugar melts. If you don't like this step, you can omit it.
5. Sub-package into suitable containers and wake up for 20 minutes;
6. Steam in the pot for 30-40 minutes, and take out the pot.
The rice cake made by this method does not need to add other flour or glutinous rice flour, and the rice cake is soft and delicious.