Cutting method of old glutinous rice cake

Selection of raw materials: select high-quality glutinous rice as raw materials.

Soaking: firstly, lift the glutinous rice into a soaking bucket and soak it with clean water or tap water. Soaking includes recoil. Water discharges impurities, chaff and other suspended substances in glutinous rice from bottom to top, and at the same time, soaking can make glutinous rice particles expand and become loose and soft, which is beneficial to the crushing of the next process. In general, you can soak for 2-3 hours. If the temperature is warmer or colder, the time can be adjusted appropriately. If fermentation occurs in summer due to too long soaking time, water can be changed regularly to prevent deterioration. It can be twisted by hand in production. If it can be ground into powder, it means that the soaking time has reached the requirements. Don't soak in hot water, amylopectin itself is easily soluble in water, and amylose is also easily soluble in hot water to avoid unnecessary losses. At the same time, when the water temperature exceeds 58℃, starch will begin to gelatinize.

Crushing: emery grinding can be used for crushing. Emery grinding is superior to traditional stone grinding, with high output and fine fineness. The slurry milled at one time basically meets the requirements, which is beneficial to industrial continuous production. When crushing, water should be continuously added to ensure that the solid content of the slurry is about 20%. The slurry is required to pass through a 60-mesh screen, and the materials on the screen can be repeatedly ground and crushed. When raw glutinous rice enters the mill; Beware of metal foreign objects being brought into the mill, so as not to damage the grinding plate, shorten the service life and affect the fineness.

Filtration: Rice starch granules are finer than ordinary starch granules. After crushing with water, the particle size is extremely small and it is not easy to precipitate. Choose a plate-and-frame filter press with large loading capacity, such as BAJZ or XMZ. The loading capacity of the filter press is large, which can reach more than 0.75 cubic meters, and it can press more than 500 kilograms of glutinous rice each time.

Drying: the glutinous rice slurry is dehydrated by pressure filtration to form a filter cake, and then it must be dried before it can be preserved. When an air dryer is used, glutinous rice flour particles are suspended in hot air during the drying process. Once the wet powder is dissolved, heat transfer and water evaporation occur immediately, and the drying time is only about 1 s, and the thermal efficiency is also high, generally reaching more than 40%. It requires the water content of the material to be about 40%. If the water content is too high, the material is easy to adhere to the pipe wall, causing coking.

Before air drying, the cake of glutinous rice flour should be chopped into small pieces less than 5 cm. Feed with screw conveyor, and the screw is preferably double helix to avoid blockage. Wet powder rises along the spiral, enters the air inlet pipe of the air dryer, meets the hot air in the drying cylinder, dries instantly, and finally falls from the cyclone separator.

At this time, the water content of the milled glutinous rice flour has met the requirements, but it has to pass through an 80-mesh sieve, and the screened powder is the finished product of the milled glutinous rice flour, which can be put into storage after packaging. ?

As we all know, glutinous rice flour is used to make glutinous rice balls and fried glutinous rice cakes. In addition, you can also have a way to eat:

1, 3 pieces of dark chocolate, the size of glutinous rice balls, melted with a little boiling water to thicken.

2, glutinous rice flour chocolate paste, about 3 times (you can do it at will, you can start with less)

3. Pour chocolate paste into glutinous rice flour in batches to form dough, which is neither soft nor hard (I have to grasp this by myself, but I think it is very simple, just add less chocolate paste first).

4. After forming a group, divide into small groups, not too big, just the size of table tennis.

5, wrapped in bean paste stuffing, closed, spherical or wowotou-shaped.

6. Wrap the washed raisins on the surface (wrap them tightly or they will be steamed off).

7. Steam for 8 ~ 10 minutes?

Ingredients: 300 grams of glutinous rice flour, 30 grams of soft sugar, 25 grams of white sugar and proper amount of peanut oil.

Methods: 1. Mix glutinous rice flour and soft sugar evenly, pour appropriate amount of warm water in several times, and stir into thick batter.

2. Pour the prepared batter into a drawer covered with drawer cloth and spread it into a thick cake shape. Steaming with strong fire, taking out, cooling and cutting into thin slices.

3. Pour peanut oil into the wok and heat it to 50%. Add glutinous rice slices and keep pushing with a spoon. When fried to golden brown, remove and drain the oil. Sprinkle sugar while it is hot. ?

Material: glutinous rice flour 200g warm water 120g or so (bit by bit until it is suitable); White sesame; Peanut kernel; 30 grams of sugar (without sugar); 20 grams of maltose; Egg (one)

How to make it: (The craft drawing was taken when sticky rice flour was used. The dough is a little dry and should be moist. )

1. Stir-fry white sesame seeds with low heat for later use.

2. Use a special microwave dish for peanuts, put it in microwave fire for one minute, take it out, let it cool, peel it, and crush it in a plastic bag.

3. Break the eggs, add a small amount of sugar and starch, spread them into egg skins in a frying pan, and cut them into filaments.

4. Glutinous rice flour mixed with warm water (I add water in stages, so the amount is not very accurate)

5. Sprinkle dry glutinous rice flour on the plate to prevent sticking, and knead the dough into small balls in sections. Let it dry naturally for 20 minutes, so that it won't be deformed when picked up.

6. Boil the water in the pot and put the meatballs in the pot.

7. Cook until it floats to the surface, which is ok.

8. Open another milk pot and put 30 grams of sliced sugar (no sugar can replace it) and 30 grams of water. After boiling until it bubbles, add 20 grams of maltose and cook until it melts. Add the pre-cooked dumplings and cook until the syrup is a little dry.

9. Pour out the dumplings and sprinkle with peanuts, egg skins and white sesame seeds. You can eat them, and you'd better eat them while they are hot. Peanuts and white sesame seeds will not be brittle if they are soaked in syrup for a long time.