Crystal glutinous rice cake(shui jing nuo mi ci )

Crystal glutinous rice cake

Introduction:

"Soft waxy, sweet and suitable for everyone, especially like coconut, white as snow, giving people a hairy feeling, looking very fresh (* @ o @ *) wow ~"

Production steps:

Step 1: prepare the ingredients.

Step 2: blanch the Chengfen with 15g boiling water, then add the glutinous rice flour, white granulated sugar, salad oil and water into the Chengfen and knead it into a dough, then knead it for a while.

Step 3: evenly divide the dough into 12 equal parts, take a small piece and press it flat in the palm, then put jujube paste stuffing into it to form a round ball, and put the glutinous rice ball between the two palms to form a smooth round ball.

Step 4: pour a little salad oil on the plate and brush well.

Step 5: put the glutinous rice ball on the plate and roll it. Let the glutinous rice ball be stained with oil to avoid adhesion.

Step 6: after all the noodles are wrapped, let all the glutinous rice balls evenly dip in salad oil.

Step 7: put it in the steamer and start steaming.

Step 8: after boiling, steam for about 20 minutes, or according to the actual situation, this is steamed glutinous rice.

Step 9: roll the coconut while it's hot.

Step 10: when rolling coconut, you can put two in the coconut at a time, and the rest should be put in the pot and covered. Don't let the rest of the glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glut.

Step 11: roll all the glutinous rice glutinous rice dumplings with coconut, put them in a paper tray, and then garnish them with strawberry filling and crystal jelly.

Step 12: try one first. It looks like the stuffing.

Step 13: close up!

Step 14: a close-up after embellishing the cream.

Materials required:

Glutinous rice flour: 150g

White granulated sugar: 25g

Water: 100g

Chengfen: 20g

Strawberry crystal fruit cream: right amount

Appropriate amount: Coconut

Jujube paste stuffing: appropriate amount

Salad oil: 15-20g

Note: 1. Unlike flour, glutinous rice noodles will become more and more loose. Generally, the dough will become more and more flexible by holding the ball in your hands or by using two palms. 2. Cover the uncooked noodles with plastic film to avoid dry scattering. 3. Steamed glutinous rice dumplings should be dipped in coconut immediately while they are hot. If they are cold or dry, they won't be touched. Glutinous rice dumplings without coconut should be put in the pot first and covered. 4. The prepared glutinous rice dumplings should be eaten the same day The second day will be a little hard, the taste is not as good as the first to do. 5, do a good job of glutinous rice dumpling embryo can be frozen in the refrigerator, when you want to take out steam

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Shui Jing Nuo Mi Ci