What is glutinous rice flour for? It's simple and delicious to steam.

Main material: glutinous rice flour

Ingredients: white sesame, chopped peanuts, white sugar powder.

Methods: First, 500 grams of glutinous rice flour was poured into 350 grams of boiling water, and stirred into soft dough. Then, it was boiled in a boiling water pot until the dough floated to the surface to make the dough mature. Then, it was picked up and put into a basin, and vigorously stirred in the same direction with a wooden stick to make the cooked dough more pure and smooth. Then, both hands were dipped in cooked oil, and about 20 grams of glutinous rice flour dough was squeezed out. Then, it was rubbed into round pieces by hands, pressed thin and dipped with fried incense.

Features: Glutinous rice paste is made of glutinous rice flour, so it is very soft and sticky. So chaozhou people always likes to say "softer than glutinous rice paste" when he says something is soft.

Soft, sticky, sweet and delicious are the characteristics of glutinous rice paste.

Orange cake:

This product is a traditional seasonal product in winter, which is characterized by uniform particles, sweet, soft and waxy.

Ingredients: fried glutinous rice flour 45 kg cotton white 40 kg sugar orange peel 2 kg sugar rose 2 kg red rice flour.

Production method:

1. Preparation of fried glutinous rice flour: Wash the rice with warm water at 50℃ and let it stand for a certain time to make it absorb water and swell. Stir-fry white sand in a pot to 180 ~ 200℃, then add glutinous rice after water absorption, bake and stir-fry until cooked, take out of the pot, remove sand, pulverize into powder with a pulverizer, and pass through a sieve with a mesh of 100 or more.

2. Preparation of stir-fried glutinous rice flour dough: firstly, stir soft white sugar, red rice flour and boiled water until the sugar is fully dissolved, then add stir-fried glutinous rice flour, sugar rose, sugar orange cake powder and red rice flour and continue to stir evenly. Boiling water should be added at one time, such as adding boiling water after the dough of fried glutinous rice flour is formed, which will affect the product quality. According to the water content of powder and air temperature, adjust the water addition.

3. Forming and dicing: put the fried glutinous rice flour dough on the chopping board. In order to prevent heat dissipation from affecting product quality and molding, heat preservation measures should be taken to mold while it is hot. First, roll it into pieces with a thickness of about 1 cm, cut it into thin strips with a width of about 1 cm, rub it into a cylinder, then cut it into particles with a length of 1 cm, mix in soft sugar, and cool.

4. Packaging: after cooling, box it or put it in a cake box.