How to make glutinous rice thread, which tastes best?

There are many ways to make glutinous rice flour. Here are three favorite ways to eat it.

First, hollow sesame balls

This kind of hollow sesame ball is a very popular snack in Fujian, and the method is very simple. It is different from ordinary solid sesame balls. Its skin is thin and brittle, not only hollow, but also won't collapse after cooling. A few years ago, a good friend who runs a snack bar asked me if I knew its formula, or if I could help him find a way to make it hollow and keep it unchanged after cooling. I haven't been in contact with the kitchen for a long time at that time, and I really don't know this "formula". Later, by chance, I learned this so-called "secret" from an elder. In fact, the real key to making this sesame ball hollow is not the recipe, but the skill. A little glutinous rice flour can be made into many pieces, packed in sealed bags, and you can chew a few pieces when you are free.

Details of ingredients: 300 grams of glutinous rice flour, appropriate amount of sugar, appropriate amount of sesame seeds and appropriate amount of boiled water. 1. White sugar is soaked in boiling water (the amount of white sugar depends on your acceptance). When the sugar water is warm, slowly add it into glutinous rice flour, stir while adding it, and finally knead it into soft dough, cover it with plastic wrap and let it stand for half an hour. 2. Divide the woken glutinous rice balls into small portions, knead them into a circle, put them in a dish with sesame seeds, and roll them with a layer of white sesame seeds. After wrapping, it is best to pick it up and gently press it with your hands, so that sesame seeds will not fall off easily during the production process.

3. Boil a small amount of hot oil. It doesn't need to be too hot When you put your hand on the oil surface, you can feel a little hot air. At this time, put in sesame seeds. (Because there are many, it needs to be fired several times. This is only part of it. ) 4. When the skin of the sesame ball is slightly shaped, turn it gently with a shovel. When it bulges slightly, continue to flatten the sesame ball with a shovel. (Press it gently, it is flat, not broken) 5. After a while, the sesame ball will become round again. In this process, you still have to remember to turn it over. This is to make sesame balls heated more evenly. 6. After bulging, level the sesame ball with a shovel. 7. Sesame balls will become round again, and the bigger they swell. Repeat this for 2 or 3 times, and the epidermis of sesame balls becomes thin and golden yellow, and even the hollowness can be clearly seen. This time is fine. 8. The fried sesame balls can be taken out of the pot to control the oil, and the ones that can't be eaten can be put into a sealed can for cooling and preservation.

Tips for making hollow sesame balls: 1: White sugar can also be added directly to glutinous rice flour. I think it's easier to knead after boiling water. 2. Don't hang the water too low. Sesame balls should be made smaller, not too big, because they will swell after frying. 4: Slow fry on low heat, and flatten while frying.

Second, snowballing.

Snowballing usury, also known as bean flour cake, is a traditional Manchu snack, with glutinous rice as the skin and red beans as the stuffing. It was listed as court food in Qing Dynasty, and now it has become a famous snack in Beijing. In my opinion, it is famous not only for its delicious food, but also for its interesting name. Because its surface is covered with a uniform layer of bean powder, it looks quite like a donkey rolling on the ground, covered in dry soil. This vivid name makes it unique among many snacks and unforgettable. Cooked "snowball donkey" is wrapped in bean powder, golden yellow, sweet and soft, and has a unique flavor. It is a traditional snack suitable for all ages. Today's snowballing, instead of bean flour, used cooked peanut powder and sesame powder. Glutinous rice flour with a little milk powder has a strong milk flavor at the entrance.

Ingredients: 250g glutinous rice flour, 60g bean paste, proper amount of peanuts, proper amount of sesame seeds, 40g milk powder and 30g sugar. 1. Bake the peanuts in the oven of 180C until they are slightly yellow, and take them out to cool. 2. Peel peanuts after cooling. 3. Stir-fry sesame seeds in the pot. 4. After cooling, crush peanuts and sesame seeds with a multifunctional blender, or crush them with a rolling pin and sieve them. It looks almost the same color as bean powder and tastes better.

5. Glutinous rice flour is mixed with milk powder and sugar. 6. Add 250 grams of warm water and knead into dough. 7. Find a flat plate, brush a layer of oil, flatten the dough, and steam it in a steamer for about 20 minutes. 8. Sprinkle the screened peanuts and sesame powder on a clean chopping board and put the steamed glutinous rice cake on it. 9. Roll it out and spread a layer of bean paste. 10. Roll up from one side. 1 1. Cut into small pieces and sprinkle with peanut and sesame powder. 12. Do a good job.

Third, the old woman cake.

The old lady's cake is a kind of pastry snack, with thin skin and thick filling, soft filling and sweet but not greasy taste, but its most attractive place lies in its warm name and touching legend. Once upon a time, there was a loving but poor couple. Because her father was seriously ill and the family had no money to treat the disease, the daughter-in-law had to sell herself to the landlord's house to earn money to treat the elderly. Undaunted, the widowed husband developed a delicious cake, and finally redeemed his wife by selling the cake and lived a happy life again. After this delicious food spread, it was called "old woman cake". There are many ways to make an old woman's cake. This old lady cake I made today is simple in materials and detailed in steps. As soon as I learned, the snacks made in the oven were much more delicious than those sold outside. The stuffing is very crisp, especially when it is freshly baked, and there are many layers of crispy skin ~

Materials: medium flour (water-oil skin) 100g, fine sugar (water-oil skin) 15g, water 45g, lard (water-oil skin) 10g, medium flour (oil cake) 80g, lard (oil cake) 50g and glutinous rice flour 70g.

1. Pour water, fine sugar, lard and glutinous rice flour into a bowl and stir well. 2. Steam on the pot 15 minutes. 3. Take it out while it is hot and mix well. 4. Add cooked white sesame seeds. 5. Stir the glutinous rice and sesame stuffing evenly. 6. Divide the prepared glutinous rice stuffing into 8 portions while it is hot, and let it cool for later use. 7. Mix all the materials of water, oil and crisp separately and knead them into smooth and soft dough. (left pastry, right pastry). 8. Divide the water-oil crust dough into 8 parts and the crispy dough into 8 parts, knead into balls and relax for half an hour. 9. Take a small dough with water and oil skin, roll it flat into a circle and wrap it in a small dough.

10. Keep your mouth shut. 1 1. Face down and wrap 8 doughs at a time. 12. Take a wrapped dough and flatten it into a circle. 13. Roll the dough into a cow tongue with a rolling pin. 14. Roll up the tongue-shaped dough from top to bottom. 15. flatten the rolled paper roll by hand. 16. Roll it into a tongue with a rolling pin. 17. Roll out the dough from top to bottom and relax for 10 minute. 18. Roll up the relaxed dough and roll it flat into a circle by hand. 19. Roll the dough into a circle with a rolling pin, thick in the middle and thin on both sides. 20. Take a piece of glutinous rice stuffing and put it in the middle of the dough.

2 1. Close the dough and wrap it. 22. Wrap all the old cake dough, face down and relax for 5 minutes. 23. Roll the dough of the old lady's cake into a round cake with a thickness of about 1- 1.5 cm, cut it three times with a knife (cut the dough) and put it on a baking tray. 24. Brush a layer of egg yolk liquid on the surface, sprinkle with white sesame seeds, let stand for 15 minutes, and put it in a preheated oven. The middle layer of 160 is 15-20 minutes.

Tips for making granny cakes: 1. The glutinous rice stuffing is hot, because there is oil in it when it is hot, and it is easy to cluster, and it is easy to get dirty when it is cold. 2. Roll the tongue of the cow as long as possible, so that there are more layers and the baked skin is more crisp. 3. Brush the egg yolk liquid, the color is better and the skin is yellower. You can also use whole egg liquid.