Chinese Food
Zebra grain steamed rice cake with black rice
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Black rice has the functions of invigorating the spleen, warming the liver, nourishing the Yin, tonifying the kidney, promoting blood circulation and unblocking collaterals. The minerals of black rice, such as potassium and magnesium, also have a very good role in dietary regulation for patients with hypertension and cardiovascular and cerebrovascular diseases. Eating millet often can benefit the health of the five internal organs, strengthen the muscles and bones, lengthen the life, improve the concentration of brain serotonin, improve depression and promote the formation of melatonin, promote sleep quality and improve mild insomnia. Today, we use these two kinds of good ingredients to make steamed cakes. They are delicious, nutritious and not popular
Cooking ingredients
Cooking Steps
Step1:1. Grind black rice and millet into powder with a wall breaker. Take 60g each for standby. You can also buy black rice noodles and small rice noodles on the market.
Step2:2. Take two bowls and pour 60 grams of warm water below the hand temperature into them respectively. Put 1.2 grams of yeast into them respectively. Let them stand for 5 minutes. Let the yeast decompose in the water by itself.
Step3:3. In one bowl, sift 60g black rice flour + 20g glutinous rice flour + 50g medium gluten flour. In the other bowl, sift 60g millet flour + 20g glutinous rice flour + 50g medium gluten flour.
Step4:4. In one bowl, pour in 35g milk + 30g whole egg liquid + 10g vegetable oil + 20g sugar. Mix well. In the other bowl, pour in 35g milk + 30g whole egg liquid + 10g vegetable oil + 20g sugar. Mix well.
Step5:5. The batter is thick and beautiful. It is fermented for the first time at room temperature with the fresh-keeping film on.
Step6:6. I used a 6-inch open bottom cake mold and laid baking paper for standby.
Step7:7. After 1 hour at room temperature of 27 ℃, ferment to twice the size.
Step8:8. Stir with chopsticks to help the dough exhaust.
Step9:9. Use two spoons to dig the batter. Put one spoon of millet batter into the mould, then one spoon of black rice batter, and one spoon of millet batter Excavate each batter 34 times. Excavate all batters in turn.
Step10:10. Cover with plastic film. Ferment for 40 minutes at 27 ℃ for the second time at room temperature until the mold is full. Put in cold water. Steam over medium high heat for 35 minutes. Stew for three minutes.
Step11:11. Demould. Turn it upside down to cool. Because of the baking paper. The demoulding is perfect.
Step12:Beautiful zebra pattern. The unique fragrance of black rice. The soft glutinous and sweet taste of glutinous rice flour. How can I eat a piece of it
Step13:Let's have a piece
Step14:It's good for breakfast
Cooking tips:It's a little sticky because of the glutinous rice. It's best to eat it when it's warm. But if you want to slice it beautifully, you have to wait until it's cool. Otherwise, the steamed cake will stick to the knife. A partner who doesn't like the taste of glutinous rice. You can change glutinous rice flour into equal amount of medium gluten flour. If you can't finish eating, put it in a sealed bag and refrigerate it. It will be as soft and delicious when it's steamed warm the next day. Eat it in three days. There are skills in making delicious dishes.
