The Mid-Autumn Festival is coming, everyone is busy making mooncakes, although the mooncakes are delicious, but they belong to high-oil and high-sugar foods, and eating too much will not only be greasy, but also not good for the body. Today to share with you a peanut glutinous rice cold cake method, soft and delicious, simple steps, novices can easily do success, the most important thing is that it is delicious and not greasy. Interested friends come with me to do it!
【Ingredients】
Glutinous rice paste: glutinous rice flour, starch, sugar, water, butter or cooking oil, milk powder (no can not be left)
Filling: peanuts, black sesame seeds, sugar
【Directions】
Add 150 grams of glutinous rice flour, 30 grams of corn starch, 20 grams of sugar, 20 grams of milk powder to the plate, mix all the ingredients well, add about 170 ml of water, stir into a delicate and particle-free batter, put it in a steamer, boil the water and steam for 15 to 20 minutes.
Steaming glutinous rice paste time, let's prepare the filling.
Prepare the appropriate amount of peanuts, sauté them in a pot, and let them cool. Black sesame seeds are also sautéed and set aside. You can also add other dried fruits to your liking.
After the peanuts are cooled, rub off the skin, put them in a plastic bag, and gently roll them with a rolling pin, not too finely dried, and it will be more fragrant to eat by retaining some particles. After rolling out, pour it into a bowl. Roll out the black sesame seeds a few times, do not roll too much, let the aroma of black sesame seeds emanate, roll out, and put them into a bowl. Add an appropriate amount of sugar, stir well and the filling is ready.
Then prepare about 30 grams of glutinous rice flour into the pot, turn on the minimum heat and stir-fry non-stop, fry until the glutinous rice flour is slightly yellow, taste a bite without the taste of raw glutinous rice flour, let it cool and set aside.
After the glutinous rice paste is steamed, take it out, dry it until it is not hot, add about 30 grams of butter, no other edible oil without odor can be replaced, then put on disposable gloves, knead well, knead until the butter and glutinous rice balls are fully integrated, and then repeatedly pull several times, and finally sort out the long strips, divided into 8 to 10 agents.
Sprinkle an appropriate amount of cooked glutinous rice flour on the board, take out a agent, evenly glue the cooked glutinous rice flour, and then let the cutting side face up, first press flat with your hands, then use the rolling pin to roll out thinly, put the filling in the middle, wrap it up like a bun, the mouth of the agent is down, and tidy up the shape.
In this way, our glutinous rice peanut cold cake is completed, soft glutinous sweet, sweet and not greasy, once you can't finish eating, you can put it on the plate, cover the plastic wrap and put it in the refrigerator to seal the refrigeration, take it out when eating, and put it at room temperature for 15 to 20 minutes to restore the soft glutinous taste.