No baking powder, no need to beat eggs, no yeast can make a fluffy rice steamed cake, completely rely on the air wrapped between the flour particles after the rice noodles are sifted to ensure fluffiness, so the mothers must be patient to sift the rice noodles. According to the preference of the stuffing god horse, you can also use bean paste filling and date paste filling, but the method is slightly different, and it is necessary to steam the rice noodles in advance and then lay the filling. I am personally lazy and like to come out of a pot, so I lazily laid out some brown sugar as a filling. The result was unexpectedly good times Oh, completely sweep away the concern that it will be too sweet, the steamed cake is soft and slightly sweet, and the baby loves the times. Generally, muffins will add some glutinous rice flour to make it, but in order for the baby to be easier to digest, we can only use rice flour. You can do it the night before, put it in the crisper box for refrigeration, and then heat it in the steamer for a few minutes the next morning, and the baby can eat a soft and delicious breakfast!
By bbo complementary food kitchenette
Rice flour 150g
Brown sugar 30g
Formula 60g
1. Prepare the ingredients. I beat the rice noodles myself with a wall-breaking machine cooked with rice, and the specific method can refer to the rice noodle method in the previous rice cake.
2, a small amount of multiple times the formula milk a little bit into the rice flour, must be added a little bit, add a little milk by hand to stir the rice flour.
3, you can use the claws to stir back and forth under the rubbing, try to rub evenly.
4, after rubbing almost this kind of particle-like body, mud can also be rubbed more fine than me Ha!
5: Prepare a sieve and sift the rice flour. The screen hole is as large as possible to sift, if you use that kind of flour sieve to estimate that the sieve will collapse! When the time comes to test my mother's patience and arm strength, I will squeeze the kneaded rice noodles through the back of a spoon.
6, the introduction is all sifted rice noodles, delicate and fluffy.
7, you can check the status of rice noodles by hand, grab a small handful of rice noodles in the palm of your hand to save it, you can form a ball. Then gently rub it with your fingers, the powder can be scattered, and the state is the best!
8, find a mold, I use a bread mold. Use kitchen paper or an oil brush to rub the mold with a layer of oil first.
9. Use a spoon to scoop a small amount of rice flour into the mold many times, and the rice flour can be scattered into the mold by shaking the spoon. Then gently shake the mold by hand to spread the rice flour evenly, about 2 cm thick. Don't use a spoon to compact the rice flour, otherwise it's not a muffin!
10: Sprinkle a layer of brown sugar with your hands and try to spread the brown sugar evenly.
11: Shake with a spoon and spread a layer of rice noodles about 1cm thick. It is also possible to gently shake the mold to lay the powder or gently scrape the surface flat with the help of a scraper.
12: Spread another layer of brown sugar.
13. Finally, the rice noodles will continue to be covered with the mold with the method just made. The surface is gently smoothed with a spatula. The surface can be sprayed with a little more water, because after steaming, I rushed to the top of the foot slightly dry.
14. Boil the water pot. Cover the mold with high temperature plastic wrap or plate to prevent vapor damage to the surface. Put it in a steamer and steam on high heat for about 30 minutes, be sure to steam on high heat, so put in enough water.
15. After steaming, let it cool slightly, and the inverted buckle can be easily released.
16, cut open can be given to the baby to eat, will not be very sweet, eat very soft while hot!
* Sieving rice noodles is best done with a coarse kitchen sieve. * After the muffins are cooled, they can be refrigerated and stored in the refrigerator, and then put them in the steamer for a few minutes when they eat them.
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