Super suitable for spring glutinous rice snacks, 1 time to share 3 methods, soft glutinous brushed, cold not hard. I am a glutinous rice controller, super love to eat glutinous rice made of all kinds of food, in the usual sharing, also shared a lot of glutinous rice and glutinous rice flour made of delicacies, such as glutinous rice pumpkin bean paste cake, glutinous rice dumplings, glutinous rice fried cakes, glutinous rice cakes, sugar and oil dumplings, red beans glutinous rice balls soup, etc., are all family favorite delicacies. Glutinous rice is also one of the staple foods on Chinese table, rich in nutrients, and my family always has glutinous rice and glutinous rice flour. In fact, compared to using glutinous rice to make food, I prefer to use glutinous rice flour directly, which is simpler, more convenient and fast, often after forming a dough, feel free to play on the line, today we share three ways to eat glutinous rice flour at one time, soft and brushed, even if it is put for two days will not be hard.
Prepare the ingredients:
Glutinous rice flour, cornstarch, sugar, corn oil, pure milk, bean paste filling, peanut filling, coconut paste
How:
1. First take 250g of water-milled glutinous rice flour, then put 50g of cornstarch, 40g of sugar, you can adjust according to your preferences, 65g of corn oil, and finally mix well with 300g of pure milk, and then stir all the way to this delicate and smooth degree.
2. I don't have a deep-mouthed plate at home, so let's use a cool leather gong instead.
3. Buckle a plate on top, steam for 25 minutes after boiling water, and the time is up.
4. After steaming, the liquid has become solid, at this time we put it on the board while it is hot, knead it slightly twice, and when it is not very hot, start pulling like this.
5. Finally, pull to a relatively smooth degree, move to the board and rub into long strips, today we make three flavors, so the next dose should also be three.
6. When handling the dough, first sprinkle some cooked glutinous rice flour to prevent sticking, and then roll it out with a rolling pin.
7. Spread a layer of bean paste on top and roll it up from the bottom.
8. Cut into small pieces with a knife, this is glutinous rice cake.
9. Now we process the second type of dough, directly pull out a small piece of dough, form a round ball and flatten it with the palm of your hand.
10. Put peanut filling on the tund, and the place where the mouth is closed must be tightened.
11. Finish with a layer of coconut paste so that our peanut glutinous rice dumplings are ready.
12. When handling the third type of dough, it is also rolled into a small dough, which is relatively small and directly rounded in the palm.
13. After the dough is ready, put it directly inside the peanut filling, and then wrap well, so that our glutinous rice balls are ready.
14. Eating both the fragrance of milk, the sweetness of glutinous rice, sticky and sticky silk, really the more you eat, the more you love, which taste do you like the most?