material
6 spoonfuls of glutinous rice flour, 2 spoonfuls of flour (or rice flour) and one Cantonese-style moon cake.
working methods
1. Take a moon cake, cut it into 8 pieces, and circle it to make stuffing.
2. Put glutinous rice flour and flour into a big soup basin, pour boiling water while stirring, then knead into a smooth dough and cover it with a wet cloth.
3. Take the same amount of small dough, wrap it with moon cake stuffing, knead it into a circle, then put it into an oily mold, flatten it, pour it out after molding, and put it into an oily steamer.
4. After ventilation, steam on medium fire for about 15 minutes.
Every Mid-Autumn Festival, I see many moon cakes, which are too sweet to eat, and I am worried. Now put the moon cake in the freezer and take it out to make a cake when you have time, which saves the time of filling.
Second, glutinous rice cakes
material
1 cup glutinous rice flour (about 200g), red bean paste, 200ml water, 2 tablespoons sugar, 1 cup raw flour (starch),
working methods
1. Mix glutinous rice flour, sugar and water evenly. Let the powder mix completely. If you add a little vanilla powder or vanilla extract, it tastes better! )
2. Put it in the microwave oven for 2 minutes, take it out, cover it with a layer of plastic wrap, and microwave again for 2 minutes. It is a sticky Q-shaped glutinous rice paste. Add strawberry juice to make it pink, cocoa powder to make it chocolate and green tea powder to make it green. Please feel free to add or not add anything.
3. Divide the glutinous rice cake skin into small pieces, roll it into a circle, then wrap the bean paste or lotus paste or other fillings into the glutinous rice cake, and then spread the raw flour. Roll a layer of shredded coconut or sesame seeds on it. Stir the flour and water evenly, microwave for 2 minutes, cover with plastic wrap and beat for 2 minutes to make glutinous rice paste.
4. Wrap the stuffing in leather and knead it round.
Third, red bean glutinous rice mouse
material
250g glutinous rice flour (up to 12 mice), 75g white sugar, red bean stuffing, coconut milk and clear water 150g.
working methods
1. Cook some bean paste first, and remember to add sugar. Of course, it is best to buy ready-made ones.
2. Take 75g of glutinous rice flour and knead it into dough with proper amount of water. When adding water, add it bit by bit. If it is not enough, you can add it. Don't add too much at a time. Back off ~
3. After kneading 75g flour into dough, divide it into several groups.
4. Boil with150g water. When the water boils, put the dough in and cook it.
5. Cook a small piece of dough in hot water and add sugar after cooking. Add 75g sugar to17g dough. Remember to put sugar in the future, and don't cook it with immature dough.
6. Pour all the cooked dough into the remaining glutinous rice flour and knead it evenly while it is hot. After the dough is formed, if some flour fails to form a dough, pour the sugar water in the pot into the plate one by one and continue to knead. By analogy, heat the water if it is not enough, and add some glutinous rice flour if it is too much.
7. Knead and knead into the final dough with appropriate softness.
8. Knead the dough into strips and then knead it into balls.
9. Press the round dough into pieces, not too thin, and then add the stuffing.
10. Rub some oil on the bottom and edge of the plate, and then put the dough in. Remember to put it as thinly as possible, otherwise it will stick to each other after steaming! My density is too dense, and a lot of it sticks after steaming! )
1 1. Put all the dough in the pot and steam for 10 minute.
12. Immediately after steaming, sprinkle coconut on it, then paste your eyes with black sesame, use fried vermicelli as your tail, and use melon seeds as your ears (I use almonds here). Be sure to act quickly, because if the glutinous rice is a little cooler, the surface will not stick, so be quick.
Fourth, rose glutinous rice paste
material
Roselle, corn starch, bread crumbs, glutinous rice flour, red bean paste.
working methods
1. Soak roselle in water until the water turns red.
2. Mix 80 grams of glutinous rice flour and 20 grams of corn starch, add rose water (if you want a darker color, you can soak the rose eggplant seeds for a long time until the color becomes darker), and stir until it doesn't stick to your hands.
3. Cut the dumplings evenly into small pieces and steam them in a steamer for about 5 minutes (transparent).
4, take out a little cold, use disposable gloves (dipped in some oil), put the bean paste into the steamed rose ball, pinch it together, stick a little bread crumbs (not sticky), and put it in the pot for a little frying.
Five, glutinous rice
material
Materials: glutinous rice flour150g, corn flour 20g,
Seasoning: 20g sugar, 200ml water, one tablespoon oil, and filling: bean paste.
working methods
1. Put all the materials together, stir well and make a paste. The amount of corn flour affects the hardness of glutinous rice balls, which are less sticky and more tough, and can be added appropriately according to personal taste.
2. Put the stirred material into a microwave oven container with a cover and heat it for 4 minutes at the maximum wattage of the microwave oven.
This is what it looks like when it comes out. Stir the cooked dough slightly (similar to kneading dough), wrap it in oven paper or plastic wrap, and let it cool. Note that both oven paper and plastic wrap should be wetted with water in advance to prevent sticking.
4. When the dough is cool enough not to be hot, you can start to wrap the dough. Dip your hands in water when wrapping, also for anti-sticking.
5. After the reunion dinner, wrap it with coconut, sesame and soybean. Sesame should be fried in advance.
There is also an upgraded version, in which beet juice, spinach juice, or matcha juice are used instead of water when mixing batter, and various jiaozi can be made.
Six, sweet dumplings
material
Glutinous rice flour, sugar, sesame seeds and peanuts
working methods
1. Buy ground glutinous rice flour in the supermarket, add water and mix well. Steam in a steamer for about half an hour.
2. The steamed dough is firm and sticky, so it can be cooled a little, so it doesn't feel sticky. Grab a small squeeze, press it into pieces, and wrap it with peanuts and sugar.
3. Stick cooked sesame seeds or cooked glutinous rice flour on the outside.
Seven, glutinous rice snacks
material
Glutinous rice, milk, glutinous rice flour, sugar, chocolate, condensed milk
working methods
1. Glutinous rice is soaked in milk with appropriate amount of sugar for 24 hours, and then steamed into soft and rotten glutinous rice.
2. Glutinous rice flour with chocolate condensed milk and dough, no water, completely with condensed milk and.
3. Spread a layer of plastic wrap on the chopping board and spread the sticky rice evenly.
4. Knead glutinous rice flour and dough into strips and put them on glutinous rice.
5. Roll up the glutinous rice inside and outside like rice balls or cake rolls.
6. Squeeze the whole long glutinous rice roll through the plastic wrap.
7. steam on the pot.
8. Cut into small pieces and set the plate.