Chinese Food
Rice Muffin
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Rice is made of rice. Rice contains nearly 64% of the nutrients in rice and more than 90% of the nutrients needed by the human body. At the same time, it is the main food for people in most parts of China. The main nutritional components are protein, fat and starch. The functions include tonifying the middle and Qi, strengthening the spleen and stomach, nourishing yin and lungs, and eliminating thirst. The rice muffin made of rice has a q-shaped texture and is also very soft and delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials - Golden Dragon small fresh rice, flour, sugar and eggs.
Step2:The rice can be poured out to weigh 80g. 80g rice can make more than 10 muffins. The family with a small population can be reduced.
Step3:Add water and soak for 1 hour.
Step4:Pour the soaked fresh rice into the wall breaking machine. Add water. My juice function. Make rice paste.
Step5:This is the beaten rice paste. I beat it twice with a wall breaking machine.
Step6:Add sugar to the rice paste and stir.
Step7:Add in the egg and stir well. You can also mix the egg well before pouring it into the rice paste.
Step8:Add the flour. Mix well. There is no dry powder.
Step9:The rice paste should be thick at this time.
Step10:When the pot is hot, brush it with a layer of oil to prevent sticking. Scoop in a scoop of rice paste and cauterize it with a small fire. After the bottom is set, turn over and cauterize the other side until it is mature.
Step11:The fragrant, soft and q-shaped rice muffins are ready.
Step12:Make rice muffins. They are delicious when they are hot.
Cooking tips:The small fresh rice of golden dragon fish should be soaked in advance and then beaten into pulp with a wall breaking machine. For better taste, it is recommended to beat twice. The amount of flour depends on the amount of water in the rice paste. The final rice paste is sticky. Golden dragon fish small fresh rice. Strong fragrance. The muffin made is soft and q-shaped. There are skills in making delicious dishes.
