Chinese Food
Steamed cake with 6-inch black rice
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The black rice steamed cake mixed with glutinous rice flour. It's directly uncooked. The mold is beautiful. The color is deep, the texture is strong, and the aroma is rich. But the steamed cake is not as dry as the baked one. It's sticky with glutinous rice and soft with cake. The taste finally finds a balance. Black rice is miscellaneous food. All kinds of benefits needless to say. It's delicious but time-consuming to cook porridge directly. You may as well make your own flour or buy ready-made flour to make steamed cake. It's suitable for the old and the young. ——6-inch movable bottom round mold.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk and put them into a clean basin. The egg white is ready for use. Add sunflower seed oil into the yolk and stir with the egg pump until emulsifie
Step2:Add milk and salt and mix well
Step3:Sift in the black rice flour and mix with the glutinous rice flour evenly
Step4:Sift to get a more delicate batter. Then put it aside for later use
Step5:Add white vinegar to the egg white. Then add sugar in three times. Whisk to neutral in electric beater at medium speed
Step6:Use a steamer to boil water. Mix several layers of batter. Shovel a spatula of egg white cream into the batter. Mix roughly and evenly
Step7:Pour the batter back into the albumen cream basin. Cut and mix it for forty or fifty times in the way of 2:00 in. Scratch through the center. Pick up at 8:00
Step8:Pour the final batter into the mould. Shake out the big bubbles
Step9:Put the mould into the boiling steamer. Buckle a plate on it to prevent water dripping. Then cover the pan. Steam over medium low heat for 30 minutes
Step10:Turn off the fire and simmer for a few minutes before you start the pot. Then turn it upside down and let it cool to remove the mold.
Step11:◆ the following is the display of finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
Cooking tips:The fineness of the batter directly affects the organization of the cake. Therefore, it is very important to sift the cake. The material and production process decide that the cake will not grow as well as the baking Qi Feng. In addition to the stir fry cutting and mixing method, the mixing batter should be kept at a uniform speed and strength. As for whether the egg white basin must be waterless, it is not allowed to mix a drop of yolk, and whether the egg white is ready to be beaten or not It doesn't matter if I put it in the refrigerator first, because I've tested it and it doesn't affect it at all; * it's necessary to hold the plate. Because there's a lot of water vapor, too wet will affect the taste. In addition, it's not recommended to use a plastic wrap. After all, it takes a long time to steam at high temperature. There are skills in making delicious dishes.
