250g glutinous rice flour, water about 120g.
working methods
1, glutinous rice flour mixed with water evenly, into fine particles.
Step 2 put the emery cloth on the steamer
Step 3 pour in glutinous rice flour
4. Steam over medium heat for 20 minutes.
Step 5 stir with a blender
6. The dough will be sticky at first, but it will be smooth after a while. If there is no blender, the dough will be kneaded by hand.
7. Knead until the dough has a large film.
8. Then put it on the chopping board.
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The practice of rice cake
raw material
250g glutinous rice flour, water about 120g.
working methods
1, glutinous rice flour mixed with water evenly, into fine particles.
Step 2 put the emery cloth on the steamer
Step 3 pour in glutinous rice flour
4. Steam over medium heat for 20 minutes.
Step 5 stir with a blender
6. The dough will be sticky at first, but it will be smooth after a while. If there is no blender, the dough will be kneaded by hand.
7. Knead until the dough has a large film.
8. Then put it on the chopping board.
9. Divide into four parts
10, shaped into a rectangle, and placed in the freezer for two days.
1 1. Take it out and slice it.
12, put it in the refrigerator for two days. It will be harder.
Tips:
1, the dough must be kneaded until it comes out of the film, so that it will have tendons. It tastes good, too.
2. The newly-made rice cake can be eaten directly. That's soft. You can also fry it hard.