Binh Dinh rice flour soup cake
About Binh Dinh rice flour soup cake
There are very few places that can do it with pure rice flour noodles. Because of the characteristics of rice flour, it is much more difficult to make than other flours. Rice flour is difficult to adhere to, does not create long and often broken rice cakes. If rice flour is boiled over heat, it will be mushy. After the specified time, it becomes dry and hard.
Due to these reasons, many manufacturers mix some other types of flour, creating mixed flour pancakes. Or maybe, many people use chemicals to mix in to create beautiful cakes, stimulating users.
Binh Dinh rice flour soup cake is made 100% from rice, without any additives, using local rice raw materials where many ingredients are produced exclusively from BINH DINH rice cake soup, WINE VOTE BINH DINH STONE.
2. Explain the production process of rice flour cake soup
Material
This step is the most important step to create the characteristic rice flour cake. The biochemical basis of the production of banh cuon is due to the fibrous ability of the starch granules after it is made. The main components of starch rice starch are amylose and amylopectin. It is these two components that will form a starch gel at a certain concentration when heated and cooled. Starch gels from amylose are usually hard and less elastic, while amylopectin is difficult to gel at low concentrations, but amylopectin gels are clear, sticky, and highly viscous.
Delicious rice cakes need to ensure full sensory criteria in terms of color, taste and texture, so raw rice for making cakes is usually selected from specialty rice of each region to create its own flavor. bread, and at the same time must choose white rice, not yellow, no weevils and musty smell.
Soak rice
Rice before soaking is washed to clean the dirt on the outside of the grain as well as clean the impurities. During the soaking process, water will penetrate the inside of the rice grain, weakening the bond between the starch grains, so that the rice grain swells and becomes softer, making the milling process easier.
Soaking time must ensure that the rice grains absorb enough water, usually overnight with 2 times the volume of rice soaked in water. If the soaking time is short or the amount of water is small, the rice grains have not absorbed enough water, but if the soaking time is too long, it will create conditions for lactic acid bacteria to sour the soaking water, thus adversely affecting the quality of the rear cake. this.
It is possible to add a little salt to the soaking water to limit sour fermentation bacteria, and at the same time, low salt concentration also works to increase the solubility of starch.
Mill
The milling process uses mechanical force to break down the rice grain structure, releasing starch granules making gelatinization easier and less energy intensive. It is possible to use a mill on an industrial scale or use a manual stone mortar to grind rice with a tablespoon of rice in the mill, add a tablespoon of water (ie the ratio of rice: water is 1:1). ) to make the grinding process easier, reduce the temperature and friction of the mortar, and help the released starch granules easily dissolve into the water. The grinding process is effective when the dough is fine, smooth and does not change the color of the dough.
Filter powder
During the grinding process, we add a large amount of water, so the powder after grinding is in the form of a dilute solution, so it needs to be separated from the water to increase the concentration of starch particles so that it is enough to create a gel by putting it in a cloth bag. , seal the top of the bag and press with a heavy weight or settle the powder and decant the clear water. However, the time to separate the water should not be too long because it will sour the dough.
Kneading
The kneading step can be done by adding a little boiling water to the center of the dough and kneading by hand, continuously until the dough becomes smooth and elastic. In some places, the dough is spread or pounded with a pestle instead of kneading, or a kneading machine can be used.
This process is to apply mechanical forces to rearrange the starch granules, making them tightly bonded together, making it easier to shape the cake fibers later. The added boiling water has the effect of increasing the temperature of the dough and pre-gelatinizing part of the dough, the amount of water added will depend on the requirements of the consistency of the dough when shaping. You can add a little salt to taste the bread.
Shaping
The forming of cake yarn can be done in many different ways but mainly fall into the following 2 groups.
Using a mold: the dough after kneading is passed through a round or rectangular cake mold, the bottom of the mold has many small holes with a diameter of 3-5 mm, then pressure is used to squeeze the dough. in the mold into a long thread when it comes out of the mold. The shaping effect is due to the starch molecules orient themselves, stretch and arrange parallel to each other in the direction of gravity.
Do not use a mold: this method requires a thicker dough. The dough is rolled into a thin layer (about 3 - 5 mm) with a rolling pin or a long stainless steel bar, then cut into small strands about 5 mm wide, then the cake is not round but flat and square.
In addition, pancakes can alsomade by putting a little dough in the palm of your hand and twisting it into long strands with your hands.
Boil and Refrigerate
After shaping, the cake is immediately put through boiling water to use the effect of heat to help shape the cake. This is the process of gelatinizing starch granules so that they bind together more tightly, and at the same time cook the cake. Should use low heat and gently stir to crush the cake, the amount of cake in the pot should not be too much, but should be in batches.
When the cake is cooked, it is taken out and put in cold water so that the starch chains rearrange the structure and increase the connection between the starch molecules in the cake fiber, increasing the mechanical strength of the cake fiber. When the temperature is lowered, it also causes the starch molecular chains to crystallize, contributing to the mechanical strength of the cake.
There are very few places that can do it with pure rice flour noodles. Because of the characteristics of rice flour, it is much more difficult to make than other flours. Rice flour is difficult to adhere to, does not create long and often broken rice cakes. If rice flour is boiled over heat, it will be mushy. After the specified time, it becomes dry and hard.
Due to these reasons, many manufacturers mix some other types of flour, creating mixed flour pancakes. Or maybe, many people use chemicals to mix in to create beautiful cakes, stimulating users.
Binh Dinh rice flour soup cake is made 100% from rice, without any additives, using local rice raw materials where many ingredients are produced exclusively from BINH DINH rice cake soup, WINE VOTE BINH DINH STONE.
2. Explain the production process of rice flour cake soup
Material
This step is the most important step to create the characteristic rice flour cake. The biochemical basis of the production of banh cuon is due to the fibrous ability of the starch granules after it is made. The main components of starch rice starch are amylose and amylopectin. It is these two components that will form a starch gel at a certain concentration when heated and cooled. Starch gels from amylose are usually hard and less elastic, while amylopectin is difficult to gel at low concentrations, but amylopectin gels are clear, sticky, and highly viscous.
Delicious rice cakes need to ensure full sensory criteria in terms of color, taste and texture, so raw rice for making cakes is usually selected from specialty rice of each region to create its own flavor. bread, and at the same time must choose white rice, not yellow, no weevils and musty smell.
Soak rice
Rice before soaking is washed to clean the dirt on the outside of the grain as well as clean the impurities. During the soaking process, water will penetrate the inside of the rice grain, weakening the bond between the starch grains, so that the rice grain swells and becomes softer, making the milling process easier.
Soaking time must ensure that the rice grains absorb enough water, usually overnight with 2 times the volume of rice soaked in water. If the soaking time is short or the amount of water is small, the rice grains have not absorbed enough water, but if the soaking time is too long, it will create conditions for lactic acid bacteria to sour the soaking water, thus adversely affecting the quality of the rear cake. this.
It is possible to add a little salt to the soaking water to limit sour fermentation bacteria, and at the same time, low salt concentration also works to increase the solubility of starch.
Mill
The milling process uses mechanical force to break down the rice grain structure, releasing starch granules making gelatinization easier and less energy intensive. It is possible to use a mill on an industrial scale or use a manual stone mortar to grind rice with a tablespoon of rice in the mill, add a tablespoon of water (ie the ratio of rice: water is 1:1). ) to make the grinding process easier, reduce the temperature and friction of the mortar, and help the released starch granules easily dissolve into the water. The grinding process is effective when the dough is fine, smooth and does not change the color of the dough.
Filter powder
During the grinding process, we add a large amount of water, so the powder after grinding is in the form of a dilute solution, so it needs to be separated from the water to increase the concentration of starch particles so that it is enough to create a gel by putting it in a cloth bag. , seal the top of the bag and press with a heavy weight or settle the powder and decant the clear water. However, the time to separate the water should not be too long because it will sour the dough.
Kneading
The kneading step can be done by adding a little boiling water to the center of the dough and kneading by hand, continuously until the dough becomes smooth and elastic. In some places, the dough is spread or pounded with a pestle instead of kneading, or a kneading machine can be used.
This process is to apply mechanical forces to rearrange the starch granules, making them tightly bonded together, making it easier to shape the cake fibers later. The added boiling water has the effect of increasing the temperature of the dough and pre-gelatinizing part of the dough, the amount of water added will depend on the requirements of the consistency of the dough when shaping. You can add a little salt to taste the bread.
Shaping
The forming of cake yarn can be done in many different ways but mainly fall into the following 2 groups.
Using a mold: the dough after kneading is passed through a round or rectangular cake mold, the bottom of the mold has many small holes with a diameter of 3-5 mm, then pressure is used to squeeze the dough. in the mold into a long thread when it comes out of the mold. The shaping effect is due to the starch molecules orient themselves, stretch and arrange parallel to each other in the direction of gravity.
Do not use a mold: this method requires a thicker dough. The dough is rolled into a thin layer (about 3 - 5 mm) with a rolling pin or a long stainless steel bar, then cut into small strands about 5 mm wide, then the cake is not round but flat and square.
In addition, pancakes can alsomade by putting a little dough in the palm of your hand and twisting it into long strands with your hands.
Boil and Refrigerate
After shaping, the cake is immediately put through boiling water to use the effect of heat to help shape the cake. This is the process of gelatinizing starch granules so that they bind together more tightly, and at the same time cook the cake. Should use low heat and gently stir to crush the cake, the amount of cake in the pot should not be too much, but should be in batches.
When the cake is cooked, it is taken out and put in cold water so that the starch chains rearrange the structure and increase the connection between the starch molecules in the cake fiber, increasing the mechanical strength of the cake fiber. When the temperature is lowered, it also causes the starch molecular chains to crystallize, contributing to the mechanical strength of the cake.