Rice flour cookies: healthy and tasty

Tuesday, January 31, 2020

Today we have homemade baking again, but not bread, but a new biscuit recipe. We will cook it in a slow cooker using rice flour without adding wheat, so it will be gluten-free. In the finished biscuit, notes of rice flavor are only vaguely detected, but they can be easily eliminated by adding flavorings (vanillin, citrus zest).

A sponge cake made with rice flour will delight you not only with its delicate taste and delicate aroma, but also with its splendor. It turns out to be decently tall - about 8-9 centimeters in height. That is why it can easily be cut lengthwise into 2-3, or even as many as 4 layers, and then layered with your favorite filling. This will be an amazing homemade cake for a family tea party. And if you decorate it with taste, it won’t be a shame to serve it even to guests at the festive table.

I suggest this sponge cake recipe for a multicooker (I have a Scarlett SC-411, device power 700 W, bowl volume 4 l). In the absence of this useful electrical appliance, rice biscuits can be prepared without any problems in a simple oven. If you want a tall sponge cake, take a mold (don’t forget to grease it with butter) with a diameter of 20-22 centimeters. Bake it in a preheated oven at 180 degrees for about 35-40 minutes until dry.

Traditional recipe for an unusual dessert

Mochi is a Japanese rice cake used in both savory and sweet dishes. The treat is usually made from sweet rice, cooked and mashed into a paste that becomes very smooth, and then made into cookies or flatbreads.

Not sure how to make mochi at home? The recipe below describes all the intricacies of preparing the original delicacy.

Products used:

• 210 ml water;
• 200 g red bean paste;
• 200 g rice flour;
• 100 g corn starch;
• 75 g sugar.

Cooking process:

1. Wrap the red bean paste in aluminum foil and place in the freezer for at least three hours.
2. Mix the sweet rice flour and water thoroughly, then add the sugar. Mix until smooth.
3. Cover the bowl with plastic wrap.
4. Microwave the rice flour mixture for three minutes and 30 seconds.
5. Meanwhile, remove the red bean paste from the refrigerator, cut into eight even pieces, and set aside.
6. Sprinkle your work surface with cornstarch.
7. While the rice mixture is still hot, start forming balls. Roll out each of them, put a little paste in the middle, pinch the edges.
8. Dust with cornstarch and place in muffin tins to prevent sticking.

If desired, replace the red bean paste with juicy berries (strawberries, blueberries) and pieces of tropical fruit. Simply “cover” the vitamin ingredient with rice flour dough.

Sponge cake with rice flour – Culinary romance – LiveJournal

Yesterday I was experimenting with a sponge cake, I was wondering what would happen if I replaced wheat flour with rice flour.
I used my favorite chiffon sponge cake as a basis, which I have long had a liking for, because it is easy to work with, ttt, it never fails, delicious and delicate in its structure and taste. The result did not disappoint me, but on the contrary, it made me happy: the sponge cake rose during the baking process, it turned out as light as using wheat flour, the structure is delicate, slightly crumbly, a pleasant aroma with a light vanilla-rice note. The next step is to use the sponge cake in the cake, but more on that later. Ingredients:

for a mold with a volume of 17 cm

eggs - 3 pcs; sugar - 180 g; rice flour - 100 g + 1 tbsp. without top; baking powder - 1 tsp; boiled water - 1.5 tbsp; sunflower oil - 1.5 tbsp; a few drops of vanilla extract

Beat the eggs and sugar with a mixer for 10 minutes (so that the mass increases 2-3 times). Mix rice flour with baking powder, add, sifting portionwise through a fine sieve and gently stirring into the egg mixture with a spatula. Then add sunflower oil, mix gently with a spatula, then add only boiled water and mix gently again. Add flavoring/vanillin at the end. Pour the dough into a parchment-lined pan and bake in a preheated oven at 160 degrees. Time is about 30-35 minutes, but it’s better to monitor the readiness using a wooden splinter; as soon as it comes out dry, it’s ready. Immediately remove the finished biscuit from the oven, remove it from the pan, carefully remove the parchment and let cool on a wire rack.

My comments: 1. I used rice flour initially

mila-kanari.livejournal.com

Recipe for those with a sweet tooth: rice flour and sugar

How to make mochi at home? Fortunately for gourmets, the process of preparing dessert is quite simple. You just need to arm yourself with a minimum set of products and a willingness to create something new.

Products used:

Mix flour and water, adding a little more liquid if necessary. Cook the finished dough in a double boiler for 18-20 minutes. Place the “stuff” in a saucepan and cook over medium heat with the sugar, stirring regularly to dissolve the sweet ingredient. Place the mochi on a baking sheet, sprinkle with starch, and form it into flat cakes.

RICE FLOUR (Gluten-free)

Rice flour does not contain gluten, a protein that for many people is a strong irritant to the digestive system and a source of severe allergic reactions.

Rice flour is not only used as a substitute for gluten flour, in some recipes desserts and baked goods turn out much tastier with it. It is widely used in Asian cuisine in the baking of sticky coconut cakes and sweets.

Bread baked with rice flour crumbles easily, is crispy, and has a grainy texture. There is one problem when using rice flour - the products turn out dry (as with any other non-wheat flour), since the flour absorbs a lot of moisture.

Japanese sweets mochi: how to prepare a dish of sticky rice

Norimaki mochi, also called isobeyaki, is a fried rice cake flavored with a sweet soy sauce glaze and wrapped in a crunchy piece of dried seaweed (nori).

Products used:

Cooking process:

1. Mix soy sauce and sugar in a small bowl. Heat in the microwave until the sugar dissolves; you can prepare a fragrant addition to the dish in a water bath.
2. Place the fresh mochi on a plate and microwave for 15-30 seconds until the mochi is soft and pliable but still retains its round shape.
3. Brush the treat with a sweet mixture of soy sauce and sugar, wrap it in a piece of nori and enjoy immediately!

This dish is great as an appetizer or can be served for breakfast or lunch. Rice treat is a popular Japanese snack that is available year-round, but is traditionally enjoyed during the cold winter months.

Lush sponge cake made from rice flour in a slow cooker

Biscuit is a universal confectionery preparation. So, based on a successful sponge cake, you can prepare a delicious cake, interesting pastries, and unusual desserts. Therefore, cooks are constantly looking for new recipes for successful biscuits.

Let's make gluten-free rice cake today. This biscuit will surprise you with its delicate structure, softness and juiciness at the same time. If you cook the sponge cake in a slow cooker, you can safely cut it into 3-4 layers for the cake. If you cook it in the oven, then in order for the sponge cake to be ready, select a round mold with a diameter of 22-24 cm for baking. The baking time for such a sponge cake in the oven is approximately 35 minutes at 180°C (until a dry splinter).

Remember that before cutting the biscuit into cake layers, it should be wrapped in cling film and sent to a cool place for 12-24 hours to mature. This biscuit will go perfectly with chocolate, butter and sour cream.

Matcha and mochi: vitamin bars for hipsters

Is it possible to make mochi cakes, and how can you create an unusual addition to your dishes? The texture of this dish is chewy, sticky and sweet, with a subtle hint of green tea. This recipe is great for parties and potlucks.

Products used:

Preheat the oven to 175 degrees. In a large bowl, combine coconut milk, water, vanilla extract and sugar. Using a hand mixer, mix until the sugar is dissolved. Add baking powder, rice flour, matcha. Knead the dough. Bake the mochi in the preheated oven for one hour. Let the mochi cool to room temperature. Cut into oblong squares.

Step-by-step preparation

1. In a separate bowl, mix the bulk ingredients, namely: 100 g of rice flour, 2 tbsp. l. sugar, 1 tsp. baking powder and a pinch of vanillin from. It is not necessary to use baking powder and vanillin of this particular brand; you can replace them with any other similar product. Mix all dry ingredients thoroughly.
2. For rice cookies you will need 100 g of cottage cheese. You can choose a fermented milk product of any fat content, but it must be crushed. To do this, you can use a blender or grind the cottage cheese through a sieve. If you use a blender to grind the cottage cheese, then immediately add 60 g of butter, which should be at room temperature. Grind everything to a homogeneous curd paste.
3. Add the previously prepared dry ingredients to the resulting paste-like curd mass. Using a silicone spatula, mix everything thoroughly. The result should be a mass reminiscent of shortbread dough in structure.
4. When the mass becomes homogeneous, but loose enough, the dough must continue to be kneaded with your hands directly in the bowl. The dough should come out soft and tender, but it’s okay if there are cracks in it. There is no need to leave the dough to proof or put it in the refrigerator for several hours. You can immediately make cookies from it.
5. Pinch off a small piece of dough weighing about 20 g from the dough and roll it into a ball in your hands. Place it on a baking sheet lined with parchment paper. Similarly, we form cookie dough from the remaining dough.
6. When all the preparations are made and laid out on a baking sheet, preheat the oven to 190 degrees and set the cookies to bake. A quarter of an hour is enough for the cookies to cook thoroughly. It does not need to be kept in the oven for long until a golden crust forms on top. Determine the readiness of the cookies by the baked bottom.
7. After 15 minutes, the cookies can be removed from the oven and allowed to cool slightly at room temperature. Rice cookies turn out to be very tender, soft and with a pleasant curd flavor.

The video is about the process of making delicious and tender rice cookies. Every housewife can do it at home, since the whole process is described in detail, step by step, and is not difficult. For the dough you will need rice flour, cottage cheese and some other ingredients listed at the beginning of the video in the required quantities.

Instructions for real gourmets: how to cook mochi chi-chi-dango

Chi-chi-dango mochi, also called coconut mochi, are small soft pieces of rice cake that are often made with a fruity flavor.

Products used:

Mix all dry ingredients. In a separate bowl, whisk together coconut milk and water. Using a hand mixer, slowly add the dry ingredients to the wet ingredients. Add a couple of drops of food coloring to the dough and mix well until you achieve your desired color. Bake for an hour in an oven preheated to 180 degrees.

dietary recipes from oatmeal, rice, corn flour, with protein, with kefir

A low-calorie sponge cake differs from a regular sponge cake in its ingredients. Here you will not find sugar, fatty and high-calorie fillings, or regular flour.

The first rule of baking PP sponge cake is to use the right flour. The recipes for this dessert use whole grain flour, fiber and bran.

The second rule is the complete absence of sugar. You have a number of natural and healthy substitutes that you can safely use when baking low-calorie dishes.

PP biscuits are a great way to add more protein to your diet. This dessert is often based on low-fat cottage cheese, which makes this dish an ideal source of protein. You can also put protein in the sponge cake.

As a cream for sponge cakes, use low-fat soft cheeses, whipped fruits and berries, and natural yogurt.

Dietary biscuit in a slow cooker

A convenient and quick way to prepare a pp sponge cake is to bake it in a slow cooker.

To prepare you will need:

• 4 eggs.
• 2 tablespoons isolate. This will make our dessert a truly high-protein product.
• 2 tablespoons fiber. Instead of flour in this recipe we will use fiber. You can replace it with bran if necessary.
• Sweetener to taste.
• ½ teaspoon baking powder.
• Skimmed milk. We will add it based on the consistency of our pp dough.

First, beat the yolks, then add isolate, fiber, sweetener and baking powder. Mix everything thoroughly. The mixture will be dry, so you will have to add a little low-fat milk. Look at the consistency. Now add the whites, previously beaten to white peaks. We introduce them gradually, stirring constantly. Pour the dough into the multicooker mold and bake on the “Baking” mode. After cooking, do not open the lid and let the biscuit cool in the multicooker.

Chocolate sponge cake PP recipe

If you love cocoa, then you should definitely try this low calorie chocolate sponge cake. This dessert can be served even without any creams or impregnations.

• 4 eggs. Be sure to separate the yolks from the whites. Beat the last ones to white peaks.
• 200 grams of flour. You can use different types of flour or mix them if desired.
• 2 tablespoons cocoa. To make the cake truly chocolatey and dietary, we will use natural cocoa. If it is still low in calories, then it will reduce the calorie content of the finished product.
• Any sweetener to your taste. We will use stevia, it is ideal for baking.
• Soda on the tip of a knife.

Mix the yolks with sweetener. Remember that stevia is very sweet and it is important not to add too much. Then add flour and soda to the yolk mass, mix everything. At the last stage we introduce proteins. Bake the pp sponge cake in the oven preheated to 180 degrees for 25 minutes.

Recipe for PP sponge cake made from oatmeal

Not a single dietary recipe is complete without oatmeal. This product, which can be not only breakfast, lunch and dinner, is actively used in baking desserts. If we compare wheat and oat flour, then, of course, the latter has much more advantages and benefits. Oatmeal contains a lot of fiber and protein, and dishes prepared with this ingredient are considered dietary.

• 75 grams of oat flour. You can take ready-made flour, or you can grind oatmeal.
• 3 eggs. Separate the yolks from the whites and beat the latter with salt until white peaks form.
• Any sweetener to your taste.
• A pinch of salt.

In a container, beat the yolks with sweetener. It is best to do this with a mixer. Then add oatmeal. To make the dessert more airy, it is better to sift the flour. Then we combine the dough with the proteins. We do this very carefully. Bake the pp sponge cake for about 30 minutes at 180 degrees.

Photo: instagram/ableeva_evgenia

Low calorie PP rice flour biscuit

Rice flour has long been firmly established in many recipes. The popularity of this flour is explained by the fact that it contains many useful substances, vegetable protein and fiber. In addition, it does not contain gluten, which is very important not only for those losing weight. Adding rice flour to desserts will make your baked goods not only tasty, but also tender and fluffy.

• 115 grams of rice flour. There are three types of rice flour, but when baking, white flour is used, although some recipes allow mixing white flour with whole grain rice flour.
• 3 eggs. Separate the yolks from the whites. Beat the last ones to thick peaks.
• 100 ml water. If you want, you can safely replace the water with skim milk.
• Any sweetener to your taste.

In a separate container, beat the yolks with sweetener, water and flour. Don't forget to sift the flour, then the baked goods will be more airy. Mix the whites with the main mass. Pour into the mold and cook in the oven preheated to 180 degrees for 25 minutes.

PP biscuit with protein

A real dietary dessert can be prepared using protein. Very often, this ingredient is used by those who want to lose weight, as well as by athletes who carefully monitor the amount of protein they eat. This supplement is good because it is quickly absorbed and helps build muscle mass. In order to prepare a dietary protein biscuit, you will need:

• 10 eggs. Separate the whites from the yolks. In this recipe, we won’t need the yolks at all.
• 150 ml milk. Since this is a dietary dessert, we will use skim milk.
• 5 scoops of protein. You can use the protein in different flavors.
• 500 grams of cottage cheese. Take low-fat cottage cheese.
• 100 grams of semolina.
• 200 grams of flour. It is best to use whole wheat flour, it contains more fiber.
• 1 teaspoon baking powder.
• 1 spoon of soda. Be sure to dilute it in a small amount of vinegar and a pinch of salt. Then the biscuit will turn out truly airy.

Beat the dough in a blender. In this case, you will get a homogeneous mass that bakes perfectly. Beat the whites, then add all the ingredients one by one, strictly according to the list. After adding each new ingredient, whisk everything thoroughly! Pour into a mold and bake in an oven preheated to 180 degrees for 30-40 minutes. Check the readiness of the biscuit with a toothpick!

This dessert will not only be a dietary and healthy treat, but also an excellent snack before or after a workout!

PP corn flour biscuit

An excellent dietary dessert can also be baked using corn flour. This type of flour is very popular when making pancakes, flatbreads and other baked goods. This flour is an ideal product if you adhere to proper nutrition. It contains much more nutrients than wheat and is rich in fiber, which promotes weight loss.

• ½ cup cornmeal.
• 3 eggs
• 1 tablespoon cornstarch. Not to be confused with potato, as they differ in properties. For example, potato starch loses its moisture-retaining properties when heated.
• ¼ cup erythritol. This natural sweetener is very similar to the taste of sugar and has no off-flavors.
• ½ teaspoon baking powder

First of all, beat the eggs with sweetener. Here you will have to work hard, because whipping with sugar is much faster and easier. As soon as the mass begins to turn white and increase in volume, you can add the remaining ingredients. We cover the form with parchment and pour out our dough. Don't be alarmed if it seems runny. Now cover the pan with baking foil and place in the oven for 20 minutes. Bake at 180 degrees.

This dessert can be soaked in date or maple syrup.

Photo: instagram/detox_bish_

Diet biscuit without sugar

Have you ever tried a sponge cake made without sugar or even flour? This dessert can be included in your diet without worrying about extra pounds. This dish will not only be an excellent dessert, but even a healthy breakfast, lunch or dinner!

• 2 eggs.
• 1.5 tablespoons of bran. This product is an excellent dietary supplement if you are looking to lose extra pounds. The high fiber content in bran helps cleanse the body. We will use oat bran.
• 90 grams of low-fat cottage cheese. It is best to use soft cottage cheese. Children's cottage cheese is also suitable if it does not contain sugar or other additives. If you add regular cottage cheese, you will have to beat the dough more.
• 4 sachets of fitparada. If you want the baked goods to be sweeter, you can add more.
• 1 packet of baking powder. Choose a good baking powder, as it will determine whether our biscuit rises or not.

Mix oat bran with baking powder and fitparad. Mix and add eggs and cottage cheese. Beat everything with a mixer until a homogeneous mass is obtained. We will bake this dietary sponge cake in a small pan with a diameter of approximately 12 cm. Bake in an oven preheated to 180 degrees for 25 minutes.

PP sponge cake with kefir

You can also make a delicious dietary sponge cake using kefir. For this recipe you will need the following ingredients:

• 100 grams of kefir. You can use regular 2.5% kefir or low-fat kefir.
• 2 eggs. Separate the whites from the yolks and beat separately in a container until white peaks appear.
• 110 grams of any flour. It's a great idea to mix several different types of flour.
• 15 grams of coconut flakes. Try to find low-fat coconut flakes, they are ideal for diet desserts.
• ½ teaspoon baking powder.
• Any sweetener to your taste.

Mix all ingredients in a container. At the very end, add the whites. This biscuit should be baked in the oven at 180 degrees for 30 minutes.

PP sponge cake without eggs

You can also bake a diet sponge cake using low-fat yogurt; in this case, you don’t have to use eggs in your recipe.

• 200 grams of any flour. You can use rice or oat flour in this recipe.
• 200 grams of yogurt. We use only natural yogurt without added sugar or other additives. Greek yogurt is ideal.
• Sweetener according to your taste
• 3 tablespoons of vegetable oil.

Mix yogurt with vegetable oil. Add a sweetener there to your taste. Now mix the flour and baking powder and add everything to the yogurt. Using a mixer, beat everything thoroughly until bubbles appear. Pour into the mold and place in the oven preheated to 180 degrees.

Photo: instagram.com/velikayaviktoria

PP biscuit roll

If you want to treat yourself to a dietary dessert, you can prepare a sponge cake-based pp roll. You can use any low-calorie ingredients as filling.

To prepare you will need:

• 4 eggs. Separate the whites from the yolks. In this recipe we use exclusively proteins. They will need to be whipped to stiff peaks with a pinch of sugar.
• 20 grams of rice flour. Can be substituted with whole wheat flour if desired.
• 10 grams cornstarch. It will make our biscuit tender and airy.
• Sweetener according to your taste. You can put just a little sweetener in the dough, since our pp roll will still have a sweet filling.
• 250 grams of cottage cheese. We use low-fat cottage cheese. You can take soft baby cottage cheese with low fat content.
• Any berries. We will decorate our pp roll with them.

When you have beaten the whites to white peaks, you need to add flour and cornstarch to them. It is best to sift these dry ingredients first. Spread the resulting mixture on parchment in a layer of no more than 1.5 cm. Place in the oven, preheated to 180 degrees, for 10 minutes. Check the readiness of the base with a toothpick. Cover the finished biscuit with a towel, roll it up and let it cool completely. Place cottage cheese, whipped with sweetener, on the roll and sprinkle with berries. Wrap and enjoy the sponge roll.

As you can see, there is nothing difficult in preparing pp sponge cake. This dietary dessert will be a real salvation for everyone who is on a diet and wants to lose extra pounds. Be sure to try the pp biscuit and share your results!

glamusha.ru

Crispy crust and rich aroma - cookies in a frying pan

How to cook mochi yaki - Japanese cookies in a frying pan? Traditionally, this dish is served with either soy sauce sweetened with sugar or sweetened kinako soybean powder.

Products used:

Coat the surface of the pan with nonstick cooking spray and heat over medium heat. Place the mochi in the pan and cook for 8-10 minutes. If using a toaster or grill, wrap the tortillas in foil.

Benefits of Rice Flour

Surprisingly, not many housewives have rice flour in their kitchen. The fact is that few people know about its benefits. Compared to our usual wheat flour, rice flour is much lower in calories. Another advantage of this flour is that it is gluten-free.

Rice flour cookies, as well as noodles, pancakes and other dishes are an ideal option for those who monitor their health and adhere to proper nutrition. Rest assured that this ingredient will not harm your figure.

Adding rice flour to the menu helps prevent diseases of the liver, musculoskeletal system, improve blood supply and heart function. Rice flour also has a beneficial effect on the condition and color of the skin.

Soy cakes with sweet kinako (roasted soy flour)

Traditionally, mochi is high in carbohydrates as it is made from rice flour and glutinous rice. There are many recipes for Japanese mochi, but the version below uses tofu, a rich source of protein. Note that adding soy cheese slightly changes the texture of the mochi, making them denser.

Products used:

In a large bowl, combine flour and tofu. Gently knead the ingredients to form a soft dough, adding a little water if necessary. Make small, teaspoon-sized balls and flatten them slightly to create scones that visually resemble pancakes. Cook about six mochi at a time in boiling water. Cook for 5-6 minutes.

Features of rice flour

There are two types of rice flour known in cooking: white and brown. Their color depends on the source material. White flour is made from polished rice, and brown flour, respectively, from brown rice. They differ not only in appearance, but also in chemical composition. Darker flour contains more beneficial minerals and vitamins.

This flour is very common in China, Japan and Asia. In Russia it is used much less often than wheat and corn. It is worth noting that when baking, rice flour is usually mixed with other types, since it does not contain gluten and it is almost impossible to prepare anything from a pure product.

Ttok

Delicious rice flour cakes filled with sweet beans. To make tteok, you will need one cup of rice flour, half a teaspoon of salt, three and a half cups of sugar, a cup of water, a little more than half of the sweet bean paste and cornstarch.

Mix flour, salt, sugar in a bowl, add water and knead into an elastic dough. Cover the bowl with cling film and microwave for 2 minutes. Stir the finished dough for several minutes until smooth. Form the finished bean paste into balls and leave to rest. Form the finished dough into sausages and divide into pieces. Roll out into thin circles, place the filling inside, seal the seams and place on a plate. Tteok is ready to serve to guests and family.