Classic practice of glutinous rice cake?

2. 400 ~ 500 grams of boiling water.

3. Appropriate amount of corn oil

4. Fill:

Fried peanuts100g

Fried sesame100g

Brown sugar100-150g

Appropriate amount of coconut (optional)

Anti-sticking powder: cooked cake powder (fried) and coconut milk.

Exercise:

1. First of all, let's prepare cooked cake powder, that is, put glutinous rice flour in a pot and stir-fry it over low heat until it is cooked and slightly yellow. Let it cool and set it aside.

2. Put the fried cake powder aside.

3. Pour 500 grams of glutinous rice flour with 500 grams of boiling water and stir quickly with chopsticks. Don't burn it by hand! Then use a silicone scraper to stir jiaozi evenly, put it in a shallow tray, put silicone paper on the shallow tray to prevent adhesion, then flatten jiaozi, and then poke holes in the surface with your fingers to make jiaozi more familiar.

4. After boiling, add the glutinous rice balls and steam for 20 ~ 30 minutes. Time depends on the thickness of jiaozi.

5. Cooked jiaozi will obviously bulge.

6. You can turn up the bottom of glutinous rice balls with chopsticks. The surface is transparent when it is mature.

7. Put the glutinous rice balls into the chef's machine or bread machine, add appropriate amount of corn oil, and stir for about 10 minute to increase toughness. The purpose is to make jiaozi more resilient and delicious.

8. Cover with plastic wrap to prevent air drying and cool.

9. When jiaozi gets cold, we can prepare the stuffing. Peel the fried peanuts, crush them with a rolling pin, and beat the fried sesame seeds several times with fried dough sticks. No need for exquisiteness. Add brown sugar and coconut and stir well. If you don't like brown sugar, you can use white sugar.

10. Glutinous rice dough can be shaped and filled in warm hands. Random size, 2 spoonfuls of stuffing. Fried cake powder is used as anti-sticking hand powder, and the dough is sticky. It can also be wrapped with coconut milk to prevent adhesion.

1 1. Just like making steamed buns, wrap them in shapes and cover them with cooked cake powder.

12. The white fat man is soft, tough, refreshing, sweet and not greasy!

13. finally, the packaging should be sealed or put into a fresh-keeping box to prevent it from drying and hardening. Eat as soon as possible at room temperature for 2 days!