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How to mix noodles with glutinous rice flour

1. Use hot water and noodles to make dumplings. Main ingredient: 100g glutinous rice flour. Excipients: right amount of sesame seed, right amount of peanut, right amount of white sugar, right amount of dry starch. Right amount of glutinous rice flour. Heat hot water and stir with chopsticks. Knead into a smooth dough, if the hands are very sticky, you can dip some dry starch. Cooked sesame seeds are ready. Spare peanut kernels. Fried peanut kernels. Put it on a plate to cool. Peel the peanuts. Crush it with a rolling pin.

2. Add warm water to glutinous rice flour and noodles bit by bit, kneading for a longer time, so as to stay with the noodles. The specific measures are as follows: the materials that need to be prepared in advance include: 200 grams of glutinous rice flour, 80 grams of black sesame, and the right amount of warm water. Put the glutinous rice flour in the basin. Add a little warm water and stir well with chopsticks. Knead it into a smooth dough and wake up for an hour. Black sesame rolled into pieces. Put it in a bowl and add two tablespoons of sugar and stir well.

3. First, take an appropriate amount of glutinous rice flour and put it in a prepared container (the container is not too big). Next, pour the right amount of hot water into the container (do not use the water that has just boiled). After pouring hot water, first use chopsticks to stir the glutinous rice noodles. The steps are almost done. After the water and glutinous rice noodles are fully mixed, dry the noodles for a while.

4. After pouring water into the flour, stir with chopsticks to form a ball. The dough mixed with chopsticks has high humidity and sticky hands. When mixing the noodles, first sprinkle some dry powder on the dough and let the hands touch the dough through the dry glutinous rice flour. When kneading the dough, the dry flour will gradually blend into the dough, and when the humidity of the dough drops, it will not stick to the hand. Putting oil on your hands can prevent the flour from sticking to your hands. If you have already oiled the dough, you don't have to oil your hands.

How is glutinous rice flour made?

Glutinous rice flour is soaked in glutinous rice overnight, ground into pulp water, hung in a cloth bag all night, until the water drips dry, the wet glutinous rice flour ball is broken and dried, it is the finished glutinous rice flour, of course, ready-made glutinous rice flour can also be bought in the supermarket. It can make food such as dumplings (that is, Yuanxiao) and family snacks. It is famous for its unique flavor. Water-ground glutinous rice flour is famous for its softness, tenacity and fragrance.

First soak the glutinous rice in clean water for three hours, then take it out to dry, and then put it into the cooking machine and beat it into powder. The following describes the specific methods for reference, first prepare the material: glutinous rice: 500 grams. Wash the glutinous rice with clean water, then put it in a container and add the right amount of water and soak for three hours, as shown in the picture. Prepare a clean, waterless container, remove the glutinous rice and drain it, and put it in the container to dry, as shown in the picture.

Drying: the glutinous rice slurry is dehydrated by pressure filtration to form a filter cake, which must be dried before it can be preserved. Using the air flow dryer, the glutinous rice powder particles are suspended in the hot air flow during the drying process, and the wet powder immediately produces heat transfer and water evaporation. The drying time is only about 1 second, and the thermal efficiency is also high, generally up to more than 40%. It requires the material to contain about 40% moisture.

How to make self-made cooked glutinous rice noodles (cake noodles)

Put 50g glutinous rice flour into a bowl and stir-fry in a small pot over low heat until slightly yellow to make pastry powder. It can also be heated by microwave for 30 seconds (stirring every 10 seconds). Put the sticky rice flour, Cheng powder, the remaining 50g glutinous rice flour and granulated sugar in a clean bowl, add milk and vegetable oil, and stir until there are no particles.

First, we pour glutinous rice flour and wheat flour into the plate at 3:1, as shown in the following picture. 2, then cover with clean dry gauze, steam in the pan and steam in boiling water for 20 minutes. Then we take out the steamed flour and cool it naturally, as shown in the picture below. 4. After cooling, dig into the sieve with a spoon, crush the lump powder with a spoon and sift it.

The glutinous rice is soaked in water for half a day. Pour out the water, put the soaked glutinous rice into the blender, re-add a small amount of water and stir into a delicate rice paste. Filter the rice syrup. Take a small basin, cover with a clean piece of gauze, and pour the filtered rice syrup on the gauze. Tie up the gauze and hang it up to let the water in the rice syrup seep out slowly, and use a basin to catch it.

Excuse me, how to live glutinous rice noodles?

Warm water, dig a hole in the middle of the glutinous rice flour, first add a little warm water, knead into a ball, and then add a little warm water. Warm water must be added in stages, because glutinous rice flour is not as evenly distributed as flour.

Use warm water and noodles. The reason for using lukewarm water is that the glutinous rice flour has poor stickiness, so you need to cook the glutinous rice flour with warm water, so it will be sticky. Therefore, when eating cakes made of glutinous rice flour, it always feels very sticky, and it is also because the glutinous rice flour will be sticky when heated.

After pouring water into the flour, stir with chopsticks to form a ball. The dough mixed with chopsticks has high humidity and sticky hands. When mixing the noodles, first sprinkle some dry powder on the dough and let the hands touch the dough through the dry glutinous rice flour. When kneading the dough, the dry flour will gradually blend into the dough, and when the humidity of the dough drops, it will not stick to the hand. Putting oil on your hands can prevent the flour from sticking to your hands. If you have already oiled the dough, you don't have to oil your hands.

It is recommended to wear gloves after scalding glutinous rice noodles with hot water.

Most of the failures of glutinous rice flour and noodles are due to the use of cold water. Glutinous rice flour is easy to dissolve in water and has poor stickiness. If there is too much cold water, it can only be mixed into dough. Glutinous rice flour should be mixed with warm water, stir first with chopsticks, and then knead the dough. If it is thin all the time, continue to add glutinous rice flour until it can live into dough.

How is glutinous rice flour made?

First soak the glutinous rice in clean water for three hours, then take it out to dry, and then put it into the cooking machine and beat it into powder. The following describes the specific methods for reference, first prepare the material: glutinous rice: 500 grams. Wash the glutinous rice with clean water, then put it in a container and add the right amount of water and soak for three hours, as shown in the picture. Prepare a clean, waterless container, remove the glutinous rice and drain it, and put it in the container to dry, as shown in the picture.

Glutinous rice flour, commonly known as glutinous rice noodle, is the finished product of soaking glutinous rice overnight, beating it with water mill into pulp water, packing it in a cloth bag, hanging it all night, waiting for the water to drip dry, breaking the wet glutinous rice flour ball and drying it. Glutinous rice flour has a higher viscosity than ordinary rice noodles. it can make foods such as dumplings and Yuanxiao and other family snacks. It is famous for its unique flavor. Generally, glutinous rice noodles sold in the market, unless otherwise specified, are raw glutinous rice noodles.

Today, I share several eating methods that I often make with glutinous rice flour, which are easy to learn. Glutinous rice flour steamed cake: mix glutinous rice flour, sticky rice flour and sugar, add appropriate amount of water and stir to paste, then pour into a steamer and steam until cooked. This is simple and easy to do, tastes like Q play, and is suitable for snacks or breakfast. Glutinous rice flour pancakes: mix glutinous rice flour, sticky rice flour and sugar, add appropriate amount of water and stir to paste, then fry until golden brown on both sides in a pan.

Material: 400 grams of glutinous rice, right amount of water. Practice: pick the glutinous rice to black rice, shake off the sand and beat it into fine powder directly with a grinder. How to use glutinous rice to make glutinous rice flour: water milling material: 400 grams of glutinous rice, the right amount of water. Practice: soak glutinous rice in water for half a day. Pour out the water, put the soaked glutinous rice into the blender, re-add a small amount of water and stir into a delicate rice paste. Filter the rice syrup.

How to make glutinous rice noodles by yourself

Dry powder processing: pick the glutinous rice to black rice, shake off the sand and then grind it directly into fine powder. If you use it for your own use, use a shredder. Water grinding method: the glutinous rice is washed and soaked in water for 5 hours, then ground into pulp with stone mill. Hang the cloth pocket at the grinding mouth, and connect the rice syrup with the cloth bag while grinding. Hang up the cloth bag to drain water after grinding. It can be taken off in about 8 hours. There is half-dry and half-wet glutinous rice flour in the cloth bag.

Soak the glutinous rice in cold water until the rice can be easily crushed by hand for a night or a day. After soaking, dry the glutinous rice. After drying, the glutinous rice flour can be obtained by crushing the glutinous rice into powder with a crusher. Glutinous rice contains protein, fat, sugars, calcium, phosphorus, iron, vitamin B, nicotinic acid and starch, etc., rich in nutrition, for warm and strong food, glutinous rice flour is also known as glutinous rice noodles.

Raw material selection: choose high quality glutinous rice as raw material. Soak: first, lift the glutinous rice into the soaking bucket through the elevator and soak it in clean water or tap water. Immersion includes recoil. Water from the bottom up, glutinous rice impurities, bran pieces and other suspended matter discharged, while soaking can make glutinous rice particles expand, make the particles loose and soft, in order to facilitate the crushing of the next process.

Put the glutinous rice and rice together in a basin and wash them. Soak for more than 3 hours and remove all. Put it on the curtain and make a slope to allow the moisture to dry. If you control the moisture, you can put it on the veranda to dry the moisture on the surface of the glutinous rice. Put into the wall-breaking machine, click the button, the wall-breaking machine must have the function of powdering, there is no way to replace it with a cooking machine.