Glutinous Rice Glutinous Rice Dumplings (fake Glutinous Rice Dumplings)
1.
Use appropriate amount of warm water to dissolve the dry yeast, put one gram of sugar into the sticky rice flour of the starter, stir to form a dough, and wait for 2-4 hours to ferment. The picture shows the finished starter.
2.
600 grams of sticky rice flour, 400 grams of glutinous rice flour and 600 grams of sugar are mixed, add the starter, add an appropriate amount of warm water to form a dough, and when mixing the noodles, the water must be added slowly. The dough should be slightly harder, because the sugar has not completely melted, and the dough will become softer after the sugar has melted. Cover the lid and wait for fermentation overnight, about 12-14 hours.
3.
The picture shows the appearance of the reconciled dough, let it stand and wait for 20 minutes
4.
Pull an agent and make a circle to check the hardness of the dough. If it is moderate or not, the dough will not be flattened when you rub it with your hand. It can be shaped with a three-dimensional effect. It is just a good standard for it like this in my hand, because Glutinous rice is soft. If the dough is too soft, the steamed glutinous rice cake will not form and become flat, which will affect the appearance!
5.
Cover the lid and set it aside to wait for fermentation. I usually knead the noodles at night before going to bed, ferment for one night, and have lunch or steam the next day. The picture shows the finished dough. Many honeycomb spots can be clearly seen, and the dough is also very high.
6.
Check whether the dough is fermented in place, pinch it into the center of the dough with your hands, and pull out the dough with your fingers. The dough will not shrink well.
7.
Exhaust the dough, knead the dough back again,
8.
Put a little more water in the steamer and bring to a boil, because more water is enough for steam to make the dough mature faster
9.
Cover the lid and boil water
10.
Roll the dough into a circle and place it on the steaming sheet. Keep a good gap and have a certain space to prevent the dough from fermenting and swelling.
11.
Put it like this
12.
Steam together on two drawers
13.
The water is put into the pot and steamed for 40 minutes, because I made it bigger. After 40 minutes, turn off the heat and steam for 5 minutes to open the lid.
14.
When the time is up, boil the pot and take out Xi Pan, wow! It's really great, it's funny! The happy smile symbolizes the passing of the coming year! Haha! ! The Xipan just out of the pan is very sticky, don't move it, just set it aside and let it cool.
15.
After boiling, take out the hibun and let cool
16.
Isn’t it super festive to let it cool?
Tips:
Because Xipan is made of glutinous rice, it will be steamed on a high fire during the whole process, and it will take a long time to steam it so that it won’t stick to your teeth! The ratio of glutinous rice flour to sticky rice is also very particular. If glutinous rice flour is more difficult to ferment, it is too soft and does not grow. If it is more sticky rice flour, it will affect the taste, not soft and waxy.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
