Chinese Food
Sticky rice Qi wind
(95783 views)
Being able to make a cake by hand is something I never thought of. No matter how much you pay after baking, you can't get much. You can gain friends, happiness and confidence. When I bought the oven, there was an electric egg beater. So it's not very tiring to make cakes all the time. I just suddenly wanted to send the egg white by hand when I was cooking and beating the egg liquid. Many people were afraid of sending the egg white by hand. Because their hands would be very tired. When I was young, I also mixed with three chopsticks for half a day, but I didn't see the change of the egg white. I thought that a little bubble was the so-called beating Then the rice cooker makes the so-called cake. But now there is a hand-operated egg beater (egg puff). It's not really very tired to pass the egg white. Besides, it can pass the egg white by hand and bake a cake successfully. It has more sense of achievement than the electric one
Cooking ingredients
Cooking Steps
Step1:Weigh the materials you need. The eggs here are medium-sized. A 5560g shel
Step2:Separate the albumen yolk in two clean, oil-free and water-free container
Step3:Add corn oil and milk to the egg yolk and stir until it's completely mixed, i.e. it's not greasy and slightly thick
Step4:Sift the glutinous rice flour into the yol
Step5:Mix into a paste without particles. It can be mixed by turning or drawing
Step6:Add a few drops of lemon juice to the protein. Beat it with an egg beater (you can choose an electric or manual egg beater) until it's thick and then add the sugar in three times (add the second time after the protein bubble becomes thin. Add the third time when the protein is sent to the appearance of wrinkles
Step7:When the egg beater is lifted, a small hook can be pulled out
Step8:Take one third of the egg cream and yolk paste and mix them. Turning or cuttin
Step9:Mix the batter and pour it back into the remaining crea
Step10:It's better to mix evenly by cutting or turning. The mixed cake paste is delicate, smooth, glossy and light
Step11:Paste the cake into a 6-inch cake mold. Shake the mold a few times and crack the bubbles inside
Step12:Put it into the oven that has been preheated in advance (you can preheat the oven after you have sent the egg white). Bake it on 160 medium layers for about 4045 minutes
Step13:Shake once or twice to crack the water vapor in the cake after it is put out of the oven. Then buckle it upside down. Cool it and demould it
Step14:Finished produc
Step15:Finished produc
Cooking tips:1. Oven temperature and time are for reference only. Please adjust the temperature of 2 cakes according to your own oven temper. When the cake expands to the highest level, it will fall back. At this time, the cake is almost cooked. You can use toothpick to insert the cake and draw out the non conglutinated moisture to judge whether the cake is cooked and delicious.
