Glutinous rice flour is a very common ingredient in our kitchen, and it can be eaten in a variety of ways, such as glutinous rice balls, Lantern Festival, glutinous rice balls, donkey rolling, glutinous rice balls, etc., which are widely liked by people, especially female friends, because of their unique taste. Today with glutinous rice flour and pumpkin to share a new way to eat, crispy on the outside and glutinous on the inside, sweet and delicious, so delicious that you can't stop at all, the method is also very simple, friends who love glutinous rice noodles, you must try it when you have time, I believe you will like it.
【Ingredients Required】
Old pumpkin, glutinous rice flour, bean paste, cooking oil
【Steps】
The first step is to prepare a piece of old pumpkin, first peel off the skin, and then cut it into thin slices, I used a total of 200 grams of thinly sliced pumpkin, put it on a plate, and steam it in a pot.
In the second step, after the pumpkin is steamed, pour it into a large bowl, press it into a pumpkin puree, and then add an appropriate amount of glutinous rice flour in small quantities while it is hot. The water content of pumpkin is different, and the water absorption of glutinous rice flour is also different, so the amount of glutinous rice flour is not fixed, and a small amount is added slowly in batches to avoid the dough being too thin or too dry.
In the third step, stir into granules without dry flour. Grab a handful of dough and feel it, the soft and hard are moderate and not sticky.
The fourth step is to knead a smooth dough with moderate firmness. Pull a small ball of glutinous rice noodles, squeeze it firmly, and knead it into a small round ball.
The fifth step is to pinch the small round ball into the shape of a small nest, put a bean paste ball in it, gently close it upwards with the tiger's mouth, and pinch it firmly at the mouth to prevent the filling from being exposed. After closing, press into small round cakes.
Step 6, turn on the electric baking pan on medium heat, switch up and down, after the preheating is completed, brush a small amount of cooking oil, put in the glutinous rice bean paste cake, and brush the cake with another layer of oil, which can lock in the moisture and taste better. Cover the lid and burn until the bottom is golden brown, turn it over and burn it again until both sides are golden brown, and the cake is bulging and cooked through.
Simple, nutritious and delicious pumpkin glutinous rice bean paste cake is done. It's the best when it's just out of the pot, the skin is golden and crispy, the inside is soft and glutinous and sweet, as long as you bite into it, you can't help but eat one, two, three, it's really delicious.
【Precautions】
1. Control the amount of pumpkin. Pumpkin has a large water content, so we must control the amount of pumpkin from the source, I usually use 200 grams to 300 grams of raw pumpkin, and the amount of flour or glutinous rice flour is about 300 grams to 500 grams.
2. Pumpkin has different water content, use pumpkin to make pasta, whether it is adding ordinary flour or glutinous rice flour, it should be added slowly in small amounts, so as to better grasp the amount of flour.
3. The stickiness of glutinous rice cakes is very large, and when baking cakes, there must be some gaps between the cakes and the cakes, so that they will not stick together during the baking process.
4. Cooked glutinous rice cakes will not be hard when they are cooled, but the taste is no longer crispy, and after they are cooled, they will still stick.
I'll share it here today, I will share different food every day, remember to pay attention to it if you like food!Thank you for reading, we'll see you tomorrow, bye-bye!