Chinese Food
Black rice cake
(162442 views)
I like black rice cake very much. But I don't like it steamed very much. It's wet. So I bake it all. In fact, the following proportion can be used flexibly. Black rice flour can be replaced by small yellow rice flour. Or red bean flour and green bean flour. Then I can make red bean cake, green bean cake and small yellow rice cake.
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and protei
Step2:Add 60g sugar to the egg white (like more sugar, don't like less sugar) (many people like to put sugar in three times. I'm disposable. I think the effect is almost the same). Beat the egg white into the shape of cream to pick up the corner.
Step3:Add 30g. milk 100g. stir evenly in the yolk. Then sift 90g black rice flour and 25g. glutinous rice flour. Stir evenly (depending on the status of black rice liquid. If it is too thick, add some milk or oil. The black rice liquid will flow when it is stirred. It is not difficult to stir due to adhesion) until it is fine and free of particles
Step4:One third of the protein is put into the black rice liquid. Stir evenly. Then pour all the black rice liquid into the protein and stir. Pour into the mold. Pick up. It's 10 cm away from the table. Fall from top to bottom. Shake out some bubbles.
Step5:Preheat the oven. Put it in the oven. Bake for 10 minutes at 180 degrees. Bake for 40 minutes at 150 degrees. Color the surface during baking. Put a piece of tin paper to prevent the surface from scorching (everyone's oven is different. Observe the state of black rice cake during baking. Adjust the temperature and time). After baking, take it 20 cm away from the table top and drop it. Shake it. Cool it and cut it. Eat it again
Cooking tips:There are skills in making delicious dishes.
