How to make glutinous rice flour with glutinous rice flour

Glutinous rice flour is generally made of glutinous rice flour, which has many uses and can make many delicious dishes. It is a very practical food. Many people want to learn how to make rice noodles, so how to make rice noodles? The practice of glutinous rice flour.

How to make zongzi with glutinous rice flour

First of all, pure glutinous rice flour jiaozi.

Ingredients: glutinous rice flour, hot water. It is about 2: 1.

Exercise:

1, glutinous rice flour into the basin, pour a small amount of hot water several times, not all at once. Stir with chopsticks into granules, and the bottom of the basin is slightly dry powder.

2. Knead into a ball by hand and cover it in a pot, otherwise it will crack after a long time.

3. Take a ball and stretch it into a strip by hand, then put it on the chopping board and knead it into a strip with the palms of both hands, and then cut it into peanuts-sized particles with a knife.

4. Put all the jiaozi in a bowl, then put them in fresh-keeping bags and put them in the freezer of the refrigerator. Take it when you eat, and you don't have to thaw it in advance.

Tip: Add a small amount of hot water, not all at once. Be sure to use hot water to mix the dough, never use cold water, or jiaozi will stick together. Stir hot water and noodles with chopsticks first, don't use your hands, it will burn your hands. Put it in the refrigerator for a while, then take it out and shake it to prevent jiaozi from freezing into a ball. It doesn't matter if you forget to freeze into a ball If you take it out and drop it, it will spread out. If rubbing jiaozi is too much trouble, you can put the cutting agent on the chopping board and gently rub it in circles on the chopping board, which is more efficient, but it is not round by hand.

Second, peanut black sesame dumplings

Ingredients: 250g glutinous rice flour, 0/90g boiled water130g cooked black sesame/kloc-0, 35g cooked peanuts, 45g powdered sugar, 30g butter (or lard) and 35g lard.

Exercise:

1. Put the cooked black sesame seeds into a cooking machine and beat them into uniform powder with a whipping cup. Butter melts in water.

2. Put the cooked peanuts into a fresh-keeping bag and break them with a rolling pin.

3. Put the black sesame powder, sugar powder, lard and melted butter into a glass bowl and stir evenly with a scraper.

4. Add chopped peanuts and stir well to form a ball.

5. Divide the stuffed stuffing directly into about 10g, put it in a baking tray, put it in a freezer for cold storage, or freeze it.

6. Pour 190g boiling water directly into 250g glutinous rice flour, stir it into a flocculent state with chopsticks, and knead it directly until the dough is smooth.

7. Knead the dough into long strips, divide them into 17g, and then knead them into balls.

8. Gently press the dough into a small bowl, wrap a piece of dough with stuffing, close it and knead it into a circle in your hand.

Third, pumpkin black sesame jiaozi.

Ingredients: glutinous rice flour 100g, pumpkin sauce 1 10g, black sesame powder 50g, soft sugar 35g and lard 35g.

Exercise:

1. Stir black sesame powder and white sugar evenly, then add melted lard and stir evenly. When the ice is slightly hard, take it out and knead it into spherical stuffing with equal parts of 10 for later use.

2. Add pumpkin puree to glutinous rice flour and knead it into a uniform dough by hand.

3. Extrude 1 small piece of dough (about 15g) from the kneaded dumplings, flatten it, boil a pot of water, and cook the flattened dumplings.

4. Pick up and drain the water, and knead it evenly with the original dumplings to become sticky dumplings. If it is too sticky, you can add some dry glutinous rice flour.

5. Knead the dough into strips, divide it into 10 equal parts, knead it into circles respectively, then gently press out a groove, put the pre-divided stuffing in, slowly wrap the glutinous rice balls around the stuffing, then knead it tightly and knead it into a circle in the palm of your hand.

Fourth, mushrooms and fresh meat jiaozi

Ingredients: 250g glutinous rice flour, 250g fresh meat stuffing, and 0/20g hot water/kloc. 250g pork belly, 3 fresh mushrooms, onion 1 each, egg 1 each, green pepper powder 1g, tsaoko powder 1g (optional), aniseed powder 1g and ginger powder1g.

Exercise:

1. Cut all the ingredients of the meat stuffing into powder, put them in a bowl, beat the eggs, add various seasonings, and stir them with chopsticks for 3 minutes.

2. Put on disposable gloves, knead minced meat into meatballs the size of each longan, put them in a flat plate, and put them in the refrigerator for freezing 1 hour until they are slightly hard.

3. Put the glutinous rice flour into the basin, pour in hot water, stir it into a flocculent shape with chopsticks, and knead it into dough by hand.

4. Sprinkle glutinous rice flour on the chopping board, put the dough on it, knead it into strips, and cut it into small doses of about10g per serving.

5. flatten a small dose, wrap it in dumpling stuffing, then close it, and then round it in the palm of your hand.

A complete collection of glutinous rice flour practices

Sweet potato pie

Sweet potato 1 root/glutinous rice flour150g

A proper amount of oil/salt/sesame.

1. Peel and cut sweet potatoes, steam them, mash them into mud, add glutinous rice flour and a little edible salt, mix well and knead them into smooth dough.

2. Take a small piece of dough, knead it into a circle and flatten it.

3. Sprinkle black sesame seeds and gently press them to make sweet potato cakes.

4. Oil the hot pot. When the oil is hot, add the sweet potato cake and fry it on low heat until the edge is slightly golden. Turn to the other side and fry until golden brown.

Glutinous rice sesame ball

Glutinous rice flour150g/boiled water105g

Sesame 35g sugar 35g/ oil right amount

1. Mix glutinous rice flour with sugar, stir while pouring boiling water, and then knead into dough.

2. Divide into small doses of appropriate size and knead into a circle.

3. Dip some water on the surface, then evenly dip sesame seeds, and rub them by hand after dipping sesame seeds to make them adhere firmly.

4. Add enough oil to the pot, insert a chopstick into the oil, and when there are many bubbles around the chopsticks, put the finished hemp ball blank.

5. Shake the pan gently so that the hemp ball is heated evenly, and then press it gently with a spatula. Don't press too hard to avoid crushing. Press evenly when frying on low heat. Press it for a while, then gently press it, then continue to expand, and so on.

6. Take out the pan and fry until golden brown. After cooking, put it on the kitchen blotting paper to absorb oil.

Rolling donkeys, Beijing snacks

Glutinous rice flour 250g/ milk powder 40g/ sugar 30g.

Water 250g/ red bean paste/bean powder.

1. Mix glutinous rice flour with milk powder and sugar, add warm water and stir with chopsticks to form a thick batter.

2. Find a flat plate, brush it with a thin layer of oil, pour the evenly stirred batter into a container, and then steam it in a steamer 15 minutes.

3. At this time, stir-fry the bean flour, and put the raw bean flour into the pot and stir-fry over low heat.

4. fry until the color turns yellow, smell the fragrance, turn off the fire and put it away.

5. Spread a layer of fried bean powder on the chopping board.

6. Spread the steamed glutinous rice cake on the soybeans and roll it into square dough with a rolling pin.

Spread a layer of bean paste

8. Roll it again from bottom to top

9. Just cut it into even sections with a knife ~

Dafu hemp cake/snowball hemp cake

Glutinous rice flour100g/corn starch 30g/milk180g

Butter 10g/ diced mango/diced strawberry.

Cream100g/powdered sugar10g/sugar 40g.

1. Sift glutinous rice flour, corn flour and sugar into a container and stir well.

2. Add 180g milk, stir it evenly, and then steam it in warm water for about 15 minutes.

3. Add the melted butter to the steamed glutinous rice balls and knead them into smooth dough.

4. Dice mango and strawberry (you can add any fresh fruit you like here).

5. Add powdered sugar to the whipped cream until it can be decorated.

6. Divide the glutinous rice balls evenly into 10 portions, roll one portion into thin slices with a rolling pin (the rolling pin is wrapped with plastic wrap, which will not stick when rolling), squeeze a layer of cream, put a few diced mangoes, and squeeze a layer of cream. In order to prevent sticky hands, you can sprinkle some cooked cake powder on the chopping board and hands during operation.

7. Adding strawberries is also this step. Finally, wrap the dough bag like a steamed stuffed bun, and then gently wrap it around, so that the white and fat Xue Meiniang is ready and tastes better after refrigeration.

Pumpkin glutinous rice paste

Pumpkin 200g/glutinous rice flour 250g/dry flour 40g.

30g of boiling water/45g of olive oil

Stuffing: black sesame/rock sugar/bean paste stuffing

Olive oil (for cleaning bowls)/shredded coconut (for rounding)

1. Peel and slice pumpkin and steam for 30 minutes. Stir-fry black sesame seeds with low fire and crush rock sugar with a cooking machine.

2. Add 30 grams of freshly boiled water to the ground flour and stir with chopsticks until the dough is kneaded by hand and the pumpkin is steamed.

3. Back-press it into mud with a spoon, then pour in glutinous rice flour and stir, add a little olive oil, then add a good flour dough, and stir together to form a big dough and seal it 10 minute.

4. Divide the dough into 25g pieces, wrap it with bean paste or black sesame paste, put it on an oiled plate, steam it for 10 minute, take it out, and roll it on the shredded coconut while it is hot.

Tips:

1. the powder is more transparent at first, and then the taste is more q.

2. Friends who like to eat a little sweeter can add some sugar to the glutinous rice skin, preferably not more than 25g, otherwise it will be too sweet.

3. When wrapping, use a tiger's mouth as much as possible, pinch the joint tightly, then discharge it downward into the plate, steam for 10 minutes, and take it out immediately.

4. Sesame stuffing can also be changed into bean paste stuffing.

Skills of making glutinous rice balls with water mill

1, pay attention to blending when grinding glutinous rice flour. Because if it is not uniform, it will easily affect the taste. Once it is uniform, it will be smooth to wrap jiaozi.

2. When wrapping jiaozi, it is best to wrap it when the dough is a little hot, because it is easiest to wrap jiaozi at this time and it is not easy to break the stuffing.

3. Add a little more water when the dumplings are cooked, because there is ground glutinous rice flour in the wrapped dumplings, which will absorb water. Therefore, adding a little more water to boil is the real sweet dumpling syrup.

What does Tangyuan drink to promote digestion and health?

1. Don't eat greasy food with greasy food. It will only cause a greater burden on the stomach and make the stomach uncomfortable. Therefore, when eating glutinous rice balls, we should not only reduce the staple food, but also adjust the food structure appropriately.

2. With crude fiber food, you can mix it with some foods that contain crude fiber and promote digestion, such as apples, celery, hawthorn and raw radish. Crude fiber can promote gastrointestinal peristalsis, reduce the possibility of stomach discomfort caused by eating Yuanxiao, and also help to digest and absorb oil after eating glutinous rice balls.