Donnerstag, 29. Dezember 2016

Long time no see and I will start with a failure - rice crackers

Today I tried to make rice crackers from scratch. Since visiting Japan I long for those rice crackers. In Japanese they are called Senbei. I will visit Japan again in April but this will take a while. so it had to be done now.

I searched the web for recipes and most of them were not to my liking. They called for sticky rice flour. I thought rice crackers were made of mochi, just steamed and pounded sticky rice. So I did it my way:
First I washed glutenous rice and soaked the rice covered with water (double amount, ratio rice to water 1:2) for 12 hours and this is what I got afterwards:

washed and soaked rice

I washed and sieved the rice again and steamed the rice, wrapped in cotton cloth, in a steamer for about 25 minutes over boiling water.

soaked, washed and sieved rice
The steamed rice looked totally fine, shiny, glossy and a single rice grain could be squeezed between two fingers  easily.
steamed sticky rice
I put the rice in my Kenwood chef kitchen engine. First turned to a low speed, after one minute to medium speed and let it run for about 6 more minutes until turning it to low again. All in all I let it run for 10 minutes.

first slow round in the kitchen engine

I received some chewy sticky mochi. The mochi turned out a little bit firmer than the flour made mochi I used several times before for waggishi.

I used some sesame oil to wet my hands and turned the mochi into a log which I placed on a baking tray covered with some corn starch.
Mochi - yummy

I sliced the log into several disks (with an oiled knife), turned out totally uneven because the mochi was sticky, soft and elastic. I stretched them out like little pizzas...

Mochi disks

And let the disks dry for 20 minutes. Afterwards I placed each disk between plastic sheets and used a marble rolling pin to roll them out into really thin (nearly see through) flat bigger disks. With a round cookie cutter I cut them more evenly.

shaped mochi disks

I let them rest 20 more minutes because some recipes called for dried mochi.. however.
Up to the baking. I did not use charcoal fire for grilling - would have been nice but it is nearly freezing outside. Just turned my oven at 190 C . First I baked the mochi disks on a silicon sheet for 10 minutes on one side, flipped them over and backed for another 10 minutes.

They puffed up like little balloons. I basted the balloons with a mixture of bonito soy sauce and mirin (ration 1:2). They went a little bit softer and terrible sticky so I baked the little balloons for two minutes longer.

baked mochi balloons

Yes they kept their shape. I longed for flat senbei and got crispy balloons:

see just big bags full of nothing but air

Big holes with some / little crispy dough around. Big failure. Sprinkled a bit of nori. Did not help that much. They are edible but not to my liking.