Seaweed and black rice pie
Initially, I planned to cook the black rice crispy rice, but accidentally, the rice steaming time was shortened, and some rice soup remained at the bottom of the rice vat. . Some of the rice is still a bit hard. But quite chewy. Black rice has a hard shell and seems to take longer to steam. In this experiment, the rice is about 7 years old. Simply put the rice in a plastic bag, roll it into slices, cut it into pieces, and then place the rice neatly on the baking sheet one by one! However, the fact is, this. . It's too challenging. . Black rice has very low viscosity (try adding some glutinous rice to steam it together next time). After cutting into pieces, it can be broken into pieces with a shovel of a knife. So, add flour (I have seen the recipe for crispy rice, which requires adding starch to the rice, maybe so that the rice can stick together. I add flour, not only to make the rice stick, but also to absorb water.), pour it into the pie plate, put it in the oven, and continue baking. For the taste of black rice, I personally prefer sweetness, so I add some MSG, salt, cola, and vegetable oil. In order to add some layers of flavor, I crushed the seaweed-flavored twists and sprinkled them on top. The skin of the finished product is relatively dry, but the overall texture is still soft and not too chewy. But still quite chewy. It has something to do with the rice steaming time, the amount of water, the subsequent baking time, and the temperature. You can totally adjust it to your own taste. Be sure to eat it while it's hot, otherwise the twists won't be crispy. (After baking, the twists will soften faster than leaving the packaged snack twists open. How can they be crispy all the time, if the sealing requirements are not too high?) In addition, regarding the use of pigments, I tried to use a relatively thin batter, add pigments, and squeeze it onto the biscuits for decoration. It turns out that this doesn't work. For example, if you squeeze a small circle with too thin batter and bake it for a long time, when the water evaporates, the pigment will gather in the center of the circle, and the color will deepen, while the surrounding color will become lighter, and a layer of wrinkled dough will be formed to crawl on the biscuit (it is somewhat translucent. If you put very thin batter on the pan to imitate spreading an egg pancake, this is probably the effect. In short, it is very ugly and a failure.) The conclusion is: as long as the water evaporation can be controlled and the pigment distribution is not uneven (time, temperature, amount of water added), it should not fail.
Baking
Black rice
