Chinese Food
Peach kernel Muffin
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Muffin is a traditional snack. It's a mixture of rice flour and glutinous rice flour. It doesn't need to knead or ferment. Wet rice flour and sugar with water. Rub them into granules. Then sift them into a steamer and steam them. The surface is flat and slightly dry. The inside is soft and elastic. It's a bit like Beijing's traditional mung bean cake. It's dry. But it's very delicious. The more you eat, the sweeter it will be. And the aftertaste will be endless. On the basis of the original taste, you can also add dried nuts, dates, milk, honey, bean paste and other things according to your preference. Muffins are common in the south. Because I am the daughter-in-law of southerners, I have learned this skill. Often. I will make a muffin for myself and my children. It's a snack. In fact, it can also be a staple food or even breakfast. Pay attention to the point of their own rice to soak soft and then dry. Use a wall breaking machine to beat into powder for several times screening. But if it is too troublesome to use ready-made rice flour and glutinous rice flour. Take out rice noodles have a nice name - sticky rice noodles. Although there is a sticky word, it is not
Cooking ingredients
Cooking Steps
Step1:Sticky rice flour, glutinous rice flour, white sugar, cold water and big peach kernel are ready. I used a 6-inch high movable bottom Qifeng cake mold. It's OK to use an ordinary 6-inch mold. The big peach kernel can be directly arranged at the bottom of the cake mold. If the solid bottom cake mold is used, it's suggested to lay oil paper on the inner wall of the mold to facilitate demoulding. If the ceramic bowl is used, it's good for demouldin
Step2:The glutinous rice flour and glutinous rice flour are weighed and put into a large basin. The sugar and cold water are also put into the basin. Use a spoon to stir them into blocks. The key point is that they are lumpy, not mushy, and there must be no dry powder
Step3:Grab a handful of rice flour by hand. It can form a ball
Step4:If you twist it with your hand, you can loosen it again. That's what you want. It's thinner than this or it's drier than this. The steamed muffins are not delicious. It's either a big lump of dead pimples or it can't be dried
Step5:Prepare a face sieve, sift the rice flour directly into the mould, pad a large plate under the mould and catch the rice flour leaked outside
Step6:All the rice flour is sifted into the mold. Even the rice flour scattered outside the mold is also picked up again and put into the mold. The surface is leveled with a spoon. Hold the mold and gently shake it clockwise for two times, so that the rice flour can be put into practice. There is a gap between the rice flour and the mold wall, which is conducive to the later demoulding
Step7:Put the mould into the steamer without preheating. The temperature is 100 degrees. It takes 45 minutes from the inlet to the outlet; the water vapor in the steamer will not fall into the mould, so it is not necessary to cover the lid to cover the plastic film; if there is water dripping on the food in the large steamer, a plate can be covered on the mould to prevent the water dripping into the rice flour from becoming sticky and affecting the soft taste
Step8:The steamed end of the muffin is naturally separated from the mold wall, and the small slag on the wall is pulled out to prevent the mold from being affected by drying; the mold can be demoulded when it is warm
Step9:Easy demoulding. The previous big peach kernel pattern has not changed. The whole shape of the muffin is flat and shapeless.
Step10:Cut it into pieces and eat it hot and cold. Chinese traditional delicious muffin. Simple, easy to make, few materials. Healthy and nutritious.
Cooking tips:1. The proportion of glutinous rice flour and glutinous rice flour is not very strict. But glutinous rice flour should not be too much. The proportion of glutinous rice flour and glutinous rice flour is about 1-3. Otherwise, the taste will be sticky; 2. If you can use a sieve, you can use a sieve. Don't be lazy. If you don't have a sieve, you can rub rice flour into fine grains as much as possible to avoid lumps; 3. If you don't have a cake mold, you can use a common ceramic bowl. The inner side should be smeared with oil to smoothly demould; fixed eggs The time of steaming starts from cold water. 45 minutes or so. Look at the depth of the mold to adjust. Mold deeper. Longer time; mold shallow and wide. Shorter time. There are skills in making delicious dishes.
