Steamed cake with black rice recipe-Chinese Food-best chinese food recipes-cooking food

Steamed cake with black rice

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The nutritional value of many coarse grains is higher than that of rice. For example, black rice is a precious variety in rice. The content of vitamins, trace elements and amino acids are higher than that of ordinary rice. But black rice directly cooks rice and porridge. Sister and brother often don't buy it because it's hard to swallow. But eating pure white rice noodles is definitely not nutritious enough. Balanced diet still needs a combination of thick and thin. So I tried a kind of rice cake made of black rice. After improving the taste of black rice, sister meow and brother meow were very welcome. Besides, they had a new choice for breakfast and afternoon tea. The rice cake made of black rice is especially like the black forest cake. If you like, you can match it with yogurt or cream, plus one or two small cherries. It can completely fake the truth. It can also achieve the health that the Black Forest Cake does not have.

Cooking ingredients

sugar powder (not required):moderate amount

Cooking Steps

Step1:Wash black rice. Soak for more than half a day in advance. It is suggested that black rice should be allowed to fully absorb water and expand one night in advance.

Step2:Separation of yolk and egg white.

Step3:Control the water content after soaking. Pour into the blender.

Step4:Add corn oil and egg yolk. Mix in milk. If the baby is still drinking formula milk, replace the milk with formula milk. Corn oil can also be replaced by other light vegetable oil.

Step5:Beat it into a fine rice paste. Hold it for later use. Rice paste should be beaten into a very delicate shape, so that it can be steamed easily. If the mixer is not awesome enough, you can type it once and then filter it with a filter screen.

Step6:Whisk the egg white until there are bubbles like fish eyes. Add 8g sugar. Continue to beat until smooth.

Step7:Add in the remaining sugar. Continue to beat until dry and foamy. (i.e. lifting the eggbeater. A straight triangle will appear

Step8:Add the beaten protein into the black rice paste twice. Quickly mix it by cutting and turning. The shorter the mixing time, the better. And do not stir hard. Do not stir in circles. Stir gently and evenly. Otherwise, it is easy to defoaming. The black rice cake can not be steamed.

Step9:Pour into the 6-inch cake mold. It's about seven full. After pouring into the mold, shake it gently. Shake out the bubbles in the rice paste. Pay attention not to pour the mold too full. Reserve some space for the paste expansion.

Step10:Boil the water and put it in the steamer. Steam over high heat for 25 minutes.

Step11:Don't hurry to open the lid after turning off the fire. Simmer for 3 minutes first and then remove the lid. If the cover is opened quickly after the fire is turned off and the temperature drops suddenly, the rice paste that has already been covered will contract when it is cold. The finished product will be damaged.

Step12:Hang it upside down on a shelf or a clean plate. Let it cool. Put it on the shelf to cool immediately after you take it out. Otherwise, the cake will collapse.