Recently, I have suddenly become fascinated by rice muffins and have been out of control. From the original pure rice cake, to the bean paste rice cake with sandwiches, and then to today's colorful osmanthus rice cake, it is really not enough to eat with different patterns.
Rice cake, originally a snack unique to some parts of the south, has spread throughout the country with the popularity of tourism and the Internet and food programs. It doesn't require fermentation, it doesn't take hours or even half a day to make, a screen, a steamer can easily handle this snack.
If you want to change the pattern, you can work the color and filling. Through the combination of different patterns or colors, ordinary rice muffins are also turned into high-value delicacies that are sought-after.
<h1 class="pgc-h-arrow-right" data-track="41" >--- [colorful osmanthus rice cake] ---</h1>
【Ingredients】Glutinous rice flour 130 grams, sticky rice flour 100 grams, caster sugar 30 grams, fresh milk about 120 grams, washed red bean paste appropriate amount, barley seedling powder 3 grams, red beet powder 3 grams, pumpkin powder 3 grams, dried osmanthus flowers appropriate amount
【Tools】 6 inch mousse ring, gauze, coarse eye screen
【Quantity】 1 pcs
【Time】 Steam for about 40 minutes
【Production】
1. The main ingredients are ready: glutinous rice flour, sticky rice flour, fresh milk, fine sugar, dried osmanthus flowers, washed red bean paste; milk can be replaced with water, red bean paste can be replaced by other favorite less oil fillings, such as purple potato puree, lotus paste, mung bean paste, etc.; fine granulated sugar can be replaced by cotton white sugar, but do not use coarse sugar;
2. Glutinous rice flour, sticky rice flour, fine sugar into the same basin, add milk one by one, stir into granules with chopsticks, and then rub with your hands until there is no dry powder; if there is more dry powder, you can add milk in an appropriate amount; grab a handful of rice flour, you can easily knead into a powder ball, twist it with a little force with your hand, and you can scatter into blocks of different sizes, to achieve this state; too wet, will increase the difficulty of the next sieve powder, the steamed taste is sticky; too dry, the steamed finished product is dry and hard;
3. Find a large-eyed sieve to sift the rice noodles; this step is very critical, you can increase the air between the rice noodles, so that the steamed rice cakes are fluffy and soft;
4. Divide the rice flour into several portions according to your own preference, and do not have to be equal; add natural pumpkin powder, natural red beet powder, natural barley seedling powder, and mix the color powder with rice flour with a small spoon without sieving;
5. Spread a layer of bean wrapping cloth in the steamer, that is, a large piece of gauze, put the 6-inch mousse ring on top; first lay a layer of original rice noodles, sprinkle a layer of dried osmanthus flowers on top; cover the lid and steam on high heat for 1-2 minutes;
6. Lay another layer of green rice noodles, cover and steam for 1-2 minutes; when steaming, don't idle in your hands, take an appropriate amount of red bean paste and put it in a plastic bag, and roll out with a rolling pin to form a disc slightly smaller than the mousse circle;
7. Pour the rolled bean paste slices on the green rice noodles, this step should not be steamed directly, otherwise the water vapor will drip on the bean paste, affecting the next step of the rice noodle effect;
8. You can lay a layer of rice noodles on top, the color can be as you like; as long as you can divide the layers, sprinkle the rice noodles with an appropriate amount of dried osmanthus flowers, cover the lid and steam for 1-2 minutes;
9. Lay another layer of red bean paste, another layer of rice flour and dried osmanthus flowers, and steam for another 1-2 minutes; and so on, until the mousse circle is filled;
10. Spread the remaining rice flour on the top layer and sprinkle an appropriate amount of dried osmanthus flowers;
11. Cover the lid and steam for about 40 minutes; if there is too much water vapor on the steamer, a bean sand cloth can be covered on the lid, which can effectively block the water droplets generated by the water vapor; if the water droplets fall on the rice noodles, it will form a sticky piece, affecting the appearance and taste; if the steaming box can avoid this situation; if the steaming box can avoid this situation;
12. The steamed muffin can be easily de-molded; it needs to be cut with a serrated knife, because it is hot cut, the section will be uneven, but the taste is sweet and soft, which makes people feel addicted; if you want to cut the noodles flat and beautiful, you can cut it after cold, but the taste will be slightly harder than when you eat it hot, and the sweetness is weaker; if you want to restore the taste when you come out of the pot, you can heat it for a few minutes.
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1. Sticky rice flour is rice flour, and the ratio of glutinous rice flour can be 1:1-1.5; all use sticky rice flour, the taste of rice cake will be dry and hard and inelastic, all with glutinous rice flour, the taste of rice cake is sticky and soft;
2. Pigment must use pure natural pigment, judge whether it is pure natural to see the raw and cooked color, pure natural pigment stability is poor, the color will become lighter or even become other colors after heating, synthetic chemical pigments, after heating, the color remains unchanged; if there is no natural pigment can not be put, the snow white natural color is actually very beautiful;
3. Steaming each layer can increase the moisture inside, make the finished rice cake more soft bullet, and the steaming time can be greatly shortened; if it is all laid out and then steamed, it will take at least an hour, and the interior will be relatively hard;
4. Rice cakes can be eaten hot or cold, hot food is more flavorful than cold food, and the taste is softer and looser.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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