Sorghum, buckwheat, oats, brown rice, whole grain barley, millet, beans, etc. are all healthy food products. However, coarse grains are rougher and finer than the grain, and it is difficult to stick to it if you don't like it. It is difficult to achieve the effect of health care without persisting. Occasionally, the tea for the morning tea was found to be made with whole grains and glutinous rice cakes. The coarse grains were made into flavored snacks, which have both nutritional and health benefits and no appetite. I have made many adjustments to make this whole-grain cake that is worthy of introducing you to share the health and wellness. The whole grain cake made with granulated sugar is light and sweet, while the whole grain cake made of brown sugar is rich in rich and glutinous, and the color is more beautiful. (This time, it was just that there was no brown sugar and it was made of brown sugar. The color of the bottom wheat layer is dark red but does not affect the taste). It is recommended to refer to the tips before making any more. The recipe is a serving of a 22cm*22cm steamed (baked) dish.
Wash the wheat into a small steamed water and steam for 30 minutes.
The steamed wheat is allowed to cool and mix.
For cereals, use oatmeal, red beans, brown rice, red sorghum, and buckwheat (you can choose according to your favorite cereals) and soak them in water for two hours.
Then add the amount of water to cover the miscellaneous grains and cook with pressure for 5 minutes or use a soup pot to cook until the red beans can be opened and turn off the heat to cool.
Toner slurry: The horse meal powder is adjusted into a slurry with about 500 grams of purified water, filtered through a sieve to remove impurities and powdered, and the slurry is ready for use.
The adjusted slurry is ready for use.
Boiled sugar water: Pour the remaining 500 grams of water into a small pot, then turn the brown sugar (sucrose) into the heat until the sugar is completely dissolved into sugar water and turn off the heat.
Pour the adjusted powder into a small amount of sugar and stir it evenly.
Boil some of the syrup paste.
When the temperature of some of the syrup is slightly lowered, the remaining syrup is added to the syrup slurry as in the video without stirring.
Mix the half-cooked sugar powder paste.
Stir the wheat flour paste with a 1/3 amount of syrup paste and steamed wheat.
The remaining 2/3 amount of syrup paste is mixed with cooked grains to form a grain paste.
Spread half the amount of wheat syrup into the steaming pan and boil in boiling water for 6 minutes.
Then pour the whole grain sugar paste into the steaming pan and flatten it. Cover the lid and continue to steam for 15 minutes.
The color of the cereal grains after steaming.
Then, the remaining wheat syrup paste is tiling and covered with a lid, and then steamed for 6 minutes to turn off the fire.
This is a wheat syrup paste with sugar water.
Grain sugar paste prepared with sugar water.
The middle layer of the cereal cake is steamed.
The wheat flour slurry on the top layer was also tiled for 6 minutes, and the operation was repeated.
After the rice cake is cool, it is easy to remove the whole piece. After the bottom is turned, it is very smooth and bright.
Change the knife and cut pieces. This is a multi-grain cake made of white sugar.
This is the same taste of the non-layered whole grain cake.
This is a layered brown sugar multigrain rice cake.
Prepare steamed whole grain cake with yellow sugar (picture of food shot).
1, the choice of ingredients with the choice of grains. 2, the recipe of the grains, cooking time depends on the taste of the individual like the material, if you like the soft taste of the material can cook the material for a longer time. But all that has been tried is that the taste of chewing is better. 3, the step of opening the paste is the key, the semi-cooked paste is easy to bond the grain ingredients. If it is directly mixed with the raw powder, it is easy to make the separation of the slurry and the miscellaneous grains. Regarding the consistency of the paste, like the finished cake Harder water consumption is less, on the contrary, the amount of cakes is soft. After the water consumption of the square is cooked many times, the taste of the mixed grain cake is similar to that of the outer food. 4, the appearance of the control is recommended to use brown sugar to cook, the bottom of the wheat layer out of the same color as the external food picture, the color is more attractive. 5, steamed miscellaneous grains put cool and easily take off the plate. 6, the whole grain cake should be frozen or steamed (3 minutes) slightly hot to eat better taste and should not be steamed for too long.