What is the process of making rice cakes?

The fluffy and soft rice cake does not stick to the teeth and does not retract. It is delicious and easy to operate.

Rice cake is one of the traditional snack foods with China characteristics. Its production is simple and easy to operate. As long as you master a few skills in the production process, it will not stick to your teeth or retract, and it will be fluffy and soft, and it will taste sweet. My rice cake is made of rice flour and bought directly from the store. The processing process is also quite simple, delicious without getting angry, and is deeply loved by family members.

Family members who have been to Korea have seen and tasted all kinds of exquisite rice cakes on the market. Faced with those colorful and exquisite rice cakes, they sometimes feel at a loss and don't know which one to choose. I can't bear to leave my mouth when I hold rice cakes such as plum blossom, peach heart and apple in my hand.

In the past, the ratio of rice flour to flour was not well mastered when making rice cakes. The steamed rice cake is hard and tastes bad, and it is not delicious at all. Some friends have also told me that if the rice cake is not cooked well, it will stick to my teeth. However, after many times of practice, I finally found some experience. The steamed rice cake also has a strong rice flavor and is delicious. Let's share with you how to make nutritious, delicious and healthy rice cakes.

If you have more experience and skills, I also look forward to sharing them with you in the comments section.

New Year cake; rice cake

Main ingredients:

250g of rice flour, 0/50g of flour/kloc-,4g of yeast powder, 470ml of clear water (including the amount of yeast powder), 30g of sugar, and a proper amount of Xinjiang jujube.

Production process:

1, prepare the ingredients. Wash red dates with clear water.

2. Pour the rice flour and flour into the basin, add the white sugar and stir evenly with chopsticks.

3. Dissolve the yeast powder with water and pour it into the flour. Then pour the remaining water and stir it with chopsticks, and stir it in one direction to form a thick paste.

4. Cover tightly with the pot cover and wake up to twice the size.

5. Cut the jujube and remove the inner core. Jujube in Xinjiang is very fresh, and each jujube is the same size and very uniform. The meat is thick and the core is small. I measured the stone with a ruler, and the length was only1.5mm. I bought this Xinjiang jujube in the headline shop. The product quality is guaranteed, the price is affordable, and the postage is free nationwide. When I traveled to Xinjiang two years ago, I brought back some local specialties. I didn't think I could buy them online now. It is really convenient.

Chop up most of the dates in the bowl and slice the rest for decoration.

6, the weather is hot, rice noodles are ready in about 40 minutes, and the batter is full of gas. Stir the batter with a spoon to let all the gas escape.

7. Pour the shredded red dates into the batter and stir well.

8. Take four small bowls and four paper cups. There should be no water in the small bowl. Brush a thin layer of corn oil with a brush to facilitate demoulding. Pour the batter into a bowl and put some dates on the batter as decoration.

9. Pour the remaining batter into the prepared paper cup and put the jujube slices on it.

10. After the steamer is filled with water, it is divided into two drawers, which are filled with batter bowls and paper cups. Bring the fire to a boil, steam for 25 minutes and stew for 3 minutes.

1 1. Take out the pan, cool it a little, and demould it.

12, finished product drawing. The fluffy and soft rice cake is not sticky, does not retract, is delicious and does not get angry, and is simple and easy to operate.

Friendly reminder:

1, steamed rice cakes need to be steamed in cold water.

The amount of white sugar can be increased or decreased according to personal taste.

3. If you don't like to put grey dates, you can let go of your favorite dried fruits and put whatever you like.