Chinese Food
Black rice cake
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When it's cold, you can steam some black rice cake. It's delicious but not hot. If it doesn't shrink or collapse, please try it with me. This is what I learned from my mother Ergou -
Cooking ingredients
Cooking Steps
Step1:Black rice is beaten into powder with a wall breaking machine and sieved. But the particles are very coars
Step2:Add milk and oil to the bow
Step3:Mix well with egg puf
Step4:Sift in 140g black rice flou
Step5:Draw Z words with egg and mix wel
Step6:Egg white, egg yolk, egg yolk and black rice past
Step7:Draw Z and stir to a fine past
Step8:Put enough water in the pot. Bring it to a boil
Step9:Start beatin
Step10:Protein to fish eye foaming and suga
Step11:Add sugar in several times and beat until there's a vertical scream on the top of the bea
Step12:Add one third of the protein to the black rice past
Step13:Mix up and down evenly with scrape
Step14:Mix the black rice paste and pour it back into the protei
Step15:Continue to mix up and down with scrape
Step16:Pour the batter into the mould and shake it gentl
Step17:Cover with plastic wra
Step18:Put the steamer water into the cake mol
Step19:Steam on medium heat for about 50 minutes. Turn off the heat and simmer for about 35 minute
Step20:Take out the pot and tear up the plastic wrap to cool i
Step21:Press release gentl
Step22:Super deliciou
Step23:No retraction, no collapse, no food, no fir
Cooking tips:Pay attention to turning the batter. Make sure to put more water in the pot. It's easy to dry if you put less water in the pot for a long time. There are skills in making delicious dishes.
