Chinese Food
[Beima food] glutinous rice cake
(101349 views)![[Beima food] glutinous rice cake](https://cp1.douguo.com/upload/caiku/1/6/a/yuan_167793cf3445b6cd8fc4baed37f88aba.jpeg)
During this period, a store specializing in glutinous rice cakes was opened near Beima studio. There was a long line every day. The smell of cake wafted all over the street. As a foodie, of course, I'd like to eat it. Every time I see such a long line, I can't think of buying I decided to find a little spare time to do one meal. This is the second time today Does it taste good? Guess. Glutinous rice cake. In fact, it's to change the low flour into glutinous rice flour. The cake tastes sticky, fragrant and glutinous. It's really delicious. I fell in love with it once I ate it. It is also very simple to make. It can be made by sea cake or Qifeng cake. I use direct sponge method. The reason is that it is the simplest..
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Mix the pure milk, salad oil and 1 / 3 glutinous rice flour until there is no granule.
Step3:The whole egg + all the granulated sugar are directly sent to the white state. That is to say, the egg beating head is mentioned. The pattern will not disappear easily.
Step4:Paoda powder + glutinous rice powder. Sift in three times and mix well in the batter.
Step5:Pour into the mold or paper cup. 7 points full. Put it in the preheated oven. Heat 130 degrees. Heat 150 degrees and bake for 40 minutes.
Step6:Take it out and eat it when it's cold. The taste is very good.
Step7:Finished produc
Step8:Finished produc
Step9:Finished produc
Cooking tips:1. Reference age 12m + 2. Salad oil can be replaced by other colorless and tasteless oil. It's OK to change into butter. 3. In the baking process, the surface of the cake is almost colored. You can take a tin paper to cover the surface to prevent the color from being too heavy. 4. I've already reduced the amount of sugar. It's not recommended to reduce it. You can add a little more if you like it. 5. When mixing, don't circle it. Stir it up like a stir fry. It should be light and quick, so as not to affect the taste by excessive defoaming. 6. Starch is recommended to be sifted into the batter. However, sifting is not easy to mix. It is easy to defoamer too long. 7. There is a difference in temperature in every oven. I need to be familiar with the temperature of my oven. I need my babies to hold that temperature by themselves. There are skills in making delicious dishes.
