Chinese Food
Dirty black rice steamed cake
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Usually the way to eat black rice is to cook porridge and rice. A handful of black rice and white rice are cooked together. The rice with black rice is black. According to the Chinese folk saying, every black rice must be mended. The puerpera uses black rice to mend her body. Black rice is also called blood mending rice. Black rice is not easy to boil and rot like white rice, because it is not refined rice but hulled brown rice. Black rice is covered by tough seed coat. Brown rice retains a lot of B vitamins and dietary fiber. The content of B vitamins in black rice is 4 times of that in rice. Eat more black rice with rich nutritional value. In addition to the traditional way of cooking porridge and stewing rice, it's also changed. Black rice steaming cake imitates the classic Qifeng cake method. It is divided into eggs, black rice flour instead of low gluten flour, and steamed instead of baked. It is a delicious dessert with Chinese and Western combination. Different from Qifeng cake, black rice steamed cake is not so strong in egg flavor and is replaced by rice flavor. In addition to its softness, it also has a layer of soft waxy and elastic taste. Both the elderly and children like it. In the age of dirty net red, black rice steaming
Cooking ingredients
Cooking Steps
Step1:Grind rice flour, rice and black rice by yourself and put them into the main pot. 2 minutes / speed 10. Beat them into very fine rice flou
Step2:Separate the albumen and yolk. Pour the yolk into a large bowl. Add vegetable oil and milk and stir well. Then put in the black rice flour. Stir well with a scraper.
Step3:Pour the protein into the main pot without water or oil. Install the butterfly stick in the main pot. Beat the chicken protein at 3.5min/3.5min. Add 50g white sugar in three times.
Step4:Mix and scrape out 1 / 3 of the beaten protein and put it into the black rice paste. Mix up and down evenly. Dig out 1 / 3 of the protein and put it into the black rice paste. Repeat the above action. Mix all the protein and black rice paste into a uniform cake paste in three times.
Step5:The black rice cake paste in good condition is thick and smooth. Please turn it up and down without drawing circles. If the protein is defoaming, the black rice cake will not be soft.
Step6:Pour into the mold and pour into a 6-inch mold. Cover it with a plastic wrap to prevent moisture from dripping on the cake during the steaming process. The surface will not be smooth. It also affects the height of the cake.
Step7:Steam for 3040 minutes in a large heat. Leave it uncovered for 5 minutes.
Step8:Take out the mold and shake it. It is easy to demould when the buckle is cold.
Cooking tips:1. If there is no flour grinding equipment at home, black rice flour and big rice flour can also be bought out of the box. Xiaomei's 10 speed is the function of breaking the wall. It can grind out very fine rice flour. The rice flour should have a fine taste. 2. This is the amount of 6-inch mold. If you make 8-inch mold, double the amount. Adjust the steaming time to 45 minutes and 1 hour. 3. The mold can't be non stick, because it's the recipe of Qifeng cake. The cake paste should climb up through the mold. The cake will be fat. The taste is fluffy. 4. If you put 2 eggs, you should make sure that the size of the eggs is large. 3 small eggs are OK. There are skills in making delicious dishes.
