Glutinous rice flour is a very common delicacy in our lives, and the way to eat it is also diverse, such as tangyuan, lantern, rice cake, glutinous rice fin and so on. Because of its unique aroma and soft texture, it is deeply loved by the broad masses of the people.
Now the weather is relatively hot, just share a suitable for hot days, the whole hand does not stick to the noodles, chopsticks are stirred to get it, simple to a look, soft glutinous sweet layers of incense, and delicious and not greasy. Whether it's for breakfast or afternoon tea, it's very nice. My family often makes it, and the whole family loves to eat it.
1, prepare 300g glutinous rice flour into a large basin, add 1 spoonful of sugar, then add 400g of cold water, stir into a smooth and non-granular, with a spoon filled with batter upside down buckle, can be a straight line, such a paste can be. The draft of glutinous rice flour is different, so the amount of water used can be increased or decreased as appropriate.
2, after the batter is adjusted to prepare the filling, I prepared a small half bowl of cooked peanut crushed, add 2 spoons of sugar, stir well, the amount of sugar can be adjusted according to personal preference. You can also prepare your favorite fillings, such as salted egg yolk meat pine filling, bean paste filling, cream filling, etc.
3: Turn on the electric cake bell on medium heat, brush a layer of oil, then wipe off the excess oil with a paper towel, pour in 2 spoonfuls of batter, shake it quickly, and let the batter cover the entire bottom of the pot. Cover over medium heat, about 2 minutes, until the batter is set to change color, the cake shrinks, and the edges are cocked.
4, turn the cake over, continue to bake, bake to the surface of the cake bubble, and then use the brush to brush a thin layer of oil, glutinous rice cake viscosity is very large, brush a layer of oil is not easy to stick.
5: After the cake is brushed with oil, turn it over again, spread the appropriate amount of peanut filling in the middle, fold it in half from side to side, and then roll it up tightly from one side. The glutinous rice cakes in the pot are very hot and can be rolled up with the help of a shovel and chopsticks.
6. After rolling, you can come out of the pot. If you want to taste better, you can continue to burn it until it is golden on both sides, so that the outside is crispy and the inside is sticky, and the taste is better.
Fragrant glutinous rice peanut mille-feuille roll is ready, the whole hand does not stick to the noodles to get it done, the outside is crispy and the inside is sticky, plus the crispy and sweet peanuts, it is very good to eat. Friends who love to eat glutinous rice flour can first collect and forward it, and try it at home when you have time.