寧波年糕 Ningbo Rice Cake

材料 Ingredients

糯米粉 Glutinous rice flour 1-1/2 杯 cup 粘米粉 (在來米粉) Indica rice flour 1 杯 cup 滾水 Boiling water 1 杯 cup 食用油 Cooking oil 1 大匙 Tbs 鹽 Salt 1/4 小匙 tsp

做法

1.	將粘米粉，糯米粉和鹽放進一個大盆內混合均勻。
2.	將1杯熱水全部倒入﹐用筷子將熱水与麵粉攪拌成小粒狀。
3.	加入1大匙油後慢慢地將米粉揉成光滑的粉糰。(註：步驟1-3 可用麵包機揉麵的功能完成。)
4.	把粉糰切成8等份，每條揉成直徑2cm粗的長條。
5.	蒸籠蓋用布包好(如用竹籠則免)。將蒸籠內水燒開, 蒸盤要鋪上不沾烘培紙。把揉好的粉糰間隔排列在蒸盤上，用大火蒸15分鐘。
6.	蒸好的年糕等完全冷透後可切片使用。
7.	不立即食用的年糕可放進冷凍庫保存。

Procedure

1.	Mix the Indica rice flour, glutinous rice flour and salt in a big bowl.
2.	Add the boiling water into the flour. Use chopsticks to mix the hot water with the flour.
3.	Add 1 Tbs. of oil to the flour. Knead the flour until it becomes a smooth dough. (Note: You can use the "knead" function of a bread machine for step 1-3.)
4.	Divide the dough into 8 equal pieces. Roll each dough to a 0.75" dia. thick tube.
5.	Wrap the steamer lid with a cloth (Skip this step if using bamboo steamers). Cover the bottom of the steamer with a piece of parchment paper. Place the dough pieces in the steamer and steam with boiling water in high heat for 15 minutes.
6.	Wait until the steamed rice cake completely cools down.
7.	Store the rice cake in a freezer.

最後更新 (Last Update): 10/11/2013
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.