Love of glutinous rice control: [Cranberry + Matcha + brown sugar Mahong](nuo mi kong de da ai man yue mei mo cha hong tang ma shu )

Love of glutinous rice control: [Cranberry + Matcha + brown sugar Mahong]

Introduction:

"Before a period of time, crazy to buy that" 3 uncle "Ma Zhen... But now it's all done by ourselves. I sell them outside, but I can't earn my tickets. Today, we make three kinds of Mahuang, including original Mahuang with cranberry, Mahuang with Matcha powder and Mahuang with brown sugar. In fact, the basic raw materials are basically the same, and the only difference lies in the supplementary materials. Because I'm a lazy person and I don't make much at home, so I don't want to make a steamer. I use the microwave oven directly. This snack is a snack Kwai, from less than one hour to preparing, and also half an hour's soaking time. If you are sure that the flour and liquid are completely mixed, and there is absolutely no granular dry powder, then the soaking time can be directly omitted

Production steps:

Step 1: make cake flour first: take some glutinous rice flour and put it on a flat plate;

Step 2: in the microwave oven high heat for 3 ~ 5 minutes, until the water of the glutinous rice flour is basically evaporated, the color is slightly yellow, and there is rice fragrance, the cake flour is ready. In the middle, take out the plate every 30 seconds to one minute, and loosen the glutinous rice flour (or stir fry it slowly in a pan);

Step 3: after the cake powder is cooled, sift it to the baking pan with a thin layer;

Step 4: prepare all the materials, I use 75g milk and 75g water, the total liquid volume is 150g;

Step 5: mix the glutinous rice flour and wheat starch, then slowly add water and milk, and stir while pouring,;

Step 6: add sugar and salt again;

Step 7: stir evenly until there are no powdery particles, cover with lid or plastic film, and let stand for 20-30 minutes;

Step 8: when the time is up, mix the batter slightly with a scraper. If you use plastic wrap, you can use a fork to make holes in it. If you use a lid, remember to open the air hole of the lid. Put it in the microwave oven and heat it at high temperature for 1 minute;

Step 9: take out the bowl and stir the mixture in the bowl with a scraper;

Step 10: put the cover or plastic film on again, put it into the microwave oven, high heat for 1 minute;

Step 11: when the time is up, take out the bowl and stir the mixture in the bowl with a scraper;

Step 12: add dried cranberries, stir well with a scraper, cover again with a cover or plastic wrap, and keep on heating for 1 minute;

Step 13: take it out and observe the state of the hemp. If the powder in the bowl is already cooked (completely transparent, no white particles), then use the scraper to stir continuously until the temperature is slightly warm. If there are still white particles, then mix well with a scraper, continue to heat high for 30 seconds, take out and observe the state until completely cooked;

Step 14: transfer the hemp from the bowl to the oil paper sprinkled with cake powder in advance. I use a scraper in this step, which is the kind of soft scraper used for mixing noodles. It can scrape the bowl clean (you can also put the cooled bowl in the refrigerator to freeze for a while, then the hemp is not so sticky and can be taken out easily);

Step 15: Sift some cake powder on the surface of hemp, shape it into a cylindrical shape, and then put it aside to cool through;

Step 16: brush off the dry powder on the surface, put it into the fresh-keeping bag, and freeze (freeze!)!! It's not refrigerated;

Step 17: freeze to hard, slice or block, then seal and refrigerate. Just microwave until soft before eating.

Materials required:

Glutinous rice flour: 75g

Wheat starch: 10g

Dried Cranberry: 30 ~ 40g

Cooked cake powder: appropriate amount

Salt: a pinch (the amount twisted by thumb and index finger)

Fine granulated sugar: 30g

Water: 75 ~ 80g

Milk: 75 ~ 80g

Note: 1. The more glutinous rice flour, the more sticky the taste of the finished product. The more starch, the softer the taste. Adjust according to your personal preference. In addition, wheat starch can also be replaced by corn starch; 2. The liquid can also be all water, or it depends on personal preference; 3. The powder mixture must be completely mixed with the liquid, standing for a period of time, so that the powder can better absorb water; 4. If making Matcha hemp or brown sugar hemp, then use Matcha powder instead of wheat starch or brown sugar instead of white sugar, and then use a little Just adjust the amount of each raw material. In addition, it is best to mix Matcha powder or brown sugar with a little liquid in advance. Because Matcha powder is not easy to mix well, the brown sugar particles are relatively large; 5. Please adjust the amount of sugar by yourself, I use this amount to compare with my own taste, in addition, don't omit the little salt; 6. When heating in the microwave oven, you don't need heat-insulating gloves for the first two minutes. But when heating for the last time, it's better to wear gloves to avoid scalding; 7. After being completely cooked, mix well with a scraper to make the taste of the finished product more q-elastic; 8. After eating endless hemp, seal it and refrigerate it. When eating, heat it in the microwave oven for dozens of seconds to make it soft. According to my mother, it still tastes good on the third day.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: other

Chinese PinYin : Nuo Mi Kong De Da Ai Man Yue Mei Mo Cha Hong Tang Ma Shu