[Milk glutinous rice noodle cake]_How to make_How to make

[Milk glutinous rice noodle cake]_How to make_How to make

The milky glutinous rice noodle cake is more often regarded as a snack. When it tastes soft, the glutinous rice noodle cake feels very delicious.If you pay attention to it, it will cause a bit of error in the taste. It feels not so delicious or even so soft. This is still related to the ratio of flour, oil temperature and time. Only pay attention to these points when preparing.Can make authentic taste.

Glutinous rice cake 1, glutinous rice noodles, add water and mix well 2, heat the oil to 70% heat, knead the dough into a pan-shaped pan; 3. Fry for about 1 minute, turn over, and repeat until both sides are slightly golden brown;4, from the pan and pan, sprinkle a small amount of sugar on top.

Sweet potato glutinous rice cake material: sweet potato, glutinous rice flour, red bean paste, jujube, wormwood leaves.

Practices: 1. Wash the jujube, remove the cores and shred; wash the artemisia annua leaves to spare.

2. Wash and peel the sweet potatoes, cut into small pieces, steam them on the pot, remove and mash them, put in an appropriate amount of glutinous rice flour, stir well and form a dough.

3. Divide the prepared dough into several small doughs, take one dough and make it into a small pie shape, then put in an appropriate amount of bean paste filling, wrap it into a sweet potato glutinous rice ball, and then flatten it into a pie shape.

4. Place the prepared jujube shreds and vegetable leaves on the biscuits as decoration, make all the biscuits in order, and fry them until golden on both sides.

[Raw material recipe]250 grams of refined white flour, 250 grams of cooked chicken, 100 grams of cooked bamboo shoots, two eggs, 750 grams of raw oil, 250 grams of sesame oil, sugar, soy sauce, cooking wine, refined salt, monosodium glutamate, green onion, ginger, and wet starch.

[Manufacturing method]Cut chicken into matchsticks, put it in a bowl, add refined salt, monosodium glutamate, egg whites, and mix with starch.

Heat the wok, add a small amount of raw oil, add green onions, ginger, and scent. Stir-fry the chicken, add the cooked bamboo shoots, sugar, cooking wine, soy sauce, monosodium glutamate, and a small amount of water and stir well. Then use wet starch.Stir, stir well with sesame oil, remove from the pan and let cool. Serve with chicken and bamboo shoots.

Take the flour and pour into the bowl, scoop in the eggs, and slowly stir the flour while vigorously stirring the flour. When it is sticky, mash it with cold water and mix thoroughly to make an egg paste.

The pan is heated, greased, put in batches of dough, bake on a low heat, and spread into a round dough with a diameter of 26 cm and a uniform thickness. The center is filled with chicken stuffing and wrapped into 20 cm long.13 cm wide double-sided, the edges are adhered with a paste, and both sides are slightly baked with a small fire to make a pancake raw embryo.

Then heat the wok and release the oil. When the oil temperature is eight, put the pancake germ, fry it on medium heat, and fry until the pancake is golden brown on both sides. Remove the oil and drain and cook a plate.Tap on the surface with a knife to make the fillings fill the four corners, then cut into small pieces, put them in a basin, and eat while hot.

The pancakes are both salty and sweet, depending on each need.

For salty, you can use shredded pork, shrimp, bamboo shoots, etc. as the filling, sweet bean paste and date puree as the core.