Chinese Food
Millet cake
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We don't need to talk about the nutrition of millet cakes. In an age when everything is poisonous, it's always right to eat more roughage. This rice cake doesn't have any other flour. It tastes more fluffy. If you don't have a cooking machine, you can buy millet flour directly.
Cooking ingredients
Cooking Steps
Step1:The millet is washed and soaked for 24 hours. This must be prepared in advance. If you plan to do it today, it will be soaked the day before.
Step2:After soaking, drain. I've added some brown rice. You can ignore it.
Step3:Put the egg into a basin without water or oil. Separate the yolk and set aside.
Step4:Put millet, egg yolk, condensed milk and salad oil into the cooking machine and beat into millet paste.
Step5:Try to play it more carefully. It's better to sift it.
Step6:Add the protein and sugar three times to make it hard to foam.
Step7:Hard foaming refers to the state of two small sharp corners of protein after lifting the egg beater.
Step8:The state of the protein on the beater.
Step9:Dig a third of the protein into the millet paste. Cut and mix evenly. Do not stir in circles. Otherwise, the protein will defoamer. The same way as making cakes.
Step10:Mix one third of the protein and millet paste and pour them all into the protein basin. Cut and mix well.
Step11:Pour in the eight inch cake mold. Shake out the bubbles.
Step12:You can add raisins or jujube pieces. Please add this step according to your preference. You can also leave it alone.
Step13:Add cold water to the pot.
Step14:Put the mould on the steaming drawer. Steam in cold water. Steam on medium heat for 30 minutes after boiling. Turn off the fire and keep it stuffy for 5 minutes before opening the lid.
Step15:Finished product. Very soft.
Cooking tips:This recipe can also be used to make black rice cakes. The method is exactly the same. Just replace 150g millet with the same amount of black rice. There are skills in making delicious dishes.
