The manufacturing technology of rice rolls is not complicated, but the key to making flexible rice rolls lies in the blending of rice slurry.
At present, there are basically three blending forms of rice rolls rice paste on the market: one is rice paste ground from raw rice, the other is rice paste mixed with various powders, and the last is rice rolls special powder.
(1) Ingredients [required ingredients] Raw rice is ground into rice slurry and added to rice rolls: indica rice, early rice, old rice/Vietnamese rice and Taisha Guizhen rice/
Tools: rice mill or big mill
-How-
Method 1: Wash the indica rice, early rice and old rice, then soak them for at least 8 hours, take out the soaked rice, beat it into rice slurry with a refiner, mix it with wheat starch (flour) (ratio of 5: 2) evenly, then pour water (flour: water) in the ratio of 1: 2, and stir it evenly to form rice roll rice slurry.
Method 2: Clean Vietnamese rice and Taisha Guizhen rice with clear water, remove impurities and beige from the rice, and then mix the rice together. The rice should be soaked in water for 8 hours. When the rice is soaked, it will be dispersed with a light press. In order to increase its toughness, a little flour (wheat starch) was added in the ratio of 20: 1, and then water was added and stirred evenly to form rice rolls rice slurry.
Method 3: Choose old rice rice, preferably brown rice, for about one year, soak the rice for about 6 hours, add a little salt, grind it according to 1 kg of rice and 1.2 kg of water, mix the ground rice slurry with 7/2 water according to 1 kg of rice slurry, and add high-gluten flour to the rolled rice slurry to increase gluten. If you want to add raw flour to the stiffness, you don't want to add too much stiffness to the surface. Both are transparent. You can also add nothing, that is, the mixture of raw rice pulp and cooked rice pulp is 20: 1, which I think is the best.
Disadvantages or characteristics: the taste is smooth, thin, tough and delicate, the rice is fragrant, and rice rolls is not sticky or greasy, and it lasts for a long time.
(II) Ingredients added by rice rolls with sticky rice flour as the main component [required ingredients] Sticky rice flour, raw flour, wheat starch, mung bean starch, water, peanut oil and salt.
Method 1: Pour 300 grams of sticky rice flour and 120 grams of raw flour (be careful not to be corn flour) into a large container and stir well, then pour in raw peanut oil and stir well. At this time, be careful not to pour water first, then knead it evenly by hand, and then start pouring water. Don't pour all the water at once, stir while pouring water, always pour 2000 grams of water and stir evenly.
Method 2: Sticking rice flour 100g, wheat starch 20g, water 380g, and a little salt, mixing and stirring all the materials into rice paste, putting the steaming plate into a boiling pot, spreading the cage cloth on the plate containing water, pouring the rice paste and steaming for three minutes until the rice paste bulges. Scrape the vermicelli from one end with a scraper,
Method 3: 350g of sticky rice flour, 45g of wheat starch110g of corn starch, 0g of salt10g, and 800ml of clear water, stir them into a slightly thick shape, and shake them into a streamlined shape with a spoon. Shake the paste before steaming, because the starch will sink.
Method 4: Mix 50 grams of rice flour, 20 grams of sticky rice flour, 20 grams of mung bean starch and 30 grams of wheat starch, then add a little peanut oil, stir well, mix well with clear water and let stand for 30 minutes.
Disadvantages or characteristics: lack of rice flavor, the quality of raw powder, starch and other chemical products is not guaranteed, which may be harmful to human body.
(3) The ingredients [required ingredients] added by rice rolls are mainly rice rolls special powder: special rice rolls and water.
Method 1: rice rolls special powder is added with water according to a certain proportion and stirred evenly to form rice slurry. Because the proportion of special powder prepared by different manufacturers is different, it is generally only necessary to add appropriate amount of water according to the instructions and stir evenly, that is, the ratio of water to powder is the key, the fine powder is not formed, and the thick powder skin is thick and sticky. According to my past personal experience, sometimes I use less water than the instructions, because I can add water when it is thick.
Method 2: Because the proportion and dosage of flour are not specified in detail in the formula, if it is not elastic, you can try to add a little raw flour, or starch, corn flour or cooked flour. Generally, the ratio of water to flour is 2: 1, and the example of flour and raw flour is 8: 1.
Disadvantages or characteristics: the method is the simplest and the taste is the worst. It feels like plastic, and its elasticity depends largely on the formula of producing and processing square powder.
There are several tips for making rice rolls's machine: 1, rice paste. It is best to grind rice slurry with a stone mill, and the water ratio is the best according to the above requirements. Not too thin, with a certain consistency. It feels smooth and oily by hand, elastic and refreshing after steaming, and it is original and fragrant.
2, the modulation of the refiner, the refiner is fine, the milled pulp is smooth, and the taste of the fans is the best.
3. According to the variety of rice and climate temperature, the soaking time will increase or decrease. In principle, it is necessary to soak rice to absorb enough water.
4. When making rice rolls, be sure to stir well before pouring the slurry, because the slurry will precipitate. When pouring the slurry into the tray, push the tray by hand to make the slurry shake evenly. If there is too much pulp, pour it out. After the water boils, steam for about 2 minutes.
5. The more cooked noodles and other powders are put, the harder the rice rolls tastes, and the less they are put, the sticky but not elastic taste. Rice rolls needs to be thinner to be delicious. See rice rolls bubbling, proved ripe. Don't cook for too long.