Chinese Food
Black sesame black rice cake with low oil and no fire
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Mr. Liu's grandfather likes my cake very much. I used to make Qifeng cake and send it to him. I just bought a lot of black rice recently. I want to try the steamed black rice cake. Added black sesame, black rice. Nutritious. The steamed cake doesn't burn. It has very little oil. It's very suitable for old people and children. The original side is from @ wooden pavilion 96. I adjusted it a little after twice.
Cooking ingredients
Cooking Steps
Step1:Whisk yolk. Add milk and salad oil. Draw Z. Stir until you have a fine layer of foam. That is, emulsification.
Step2:Mix four kinds of powder. Sift them into the yolk liquid. Mix them into a delicate and smooth shape. Put them aside for use.
Step3:Add sugar powder into the egg white for three times. Beat until it is dry foaming. That is to say, the tip of the eggbeater is small and sharp.
Step4:Take 1 / 3 of the protein cream and add it to the batter. Turn it over with a rubber scraper and mix well.
Step5:Pour it back into the protein cream. Continue to mix until no protein is seen. The batter is delicate and smooth.
Step6:Pour the batter into the mold. Shake it slightly to make the batter surface flat. Shake it twice again.
Step7:Sprinkle dried osmanthus on the batter.
Step8:Wrap the mold tightly with plastic wrap.
Step9:Put it into the preheated steaming oven. Low temperature steaming and baking mode. Heat up and down for 100 ℃. Steam for 35 minutes. Don't take it out in a hurry after steaming. Stew in a steaming oven for 5 minutes.
Step10:Shake it when it's out of the oven. Turn it upside down to cool it.
Step11:It doesn't need to be completely cooled. It can be demoulded in about ten minutes. First, gently push the bottom of the mold. Let the cake a little bit off the mold. Then put the mold on a cup. Push the mold down slightly. It can be easily demoulded.
Step12:The black rice cake with less oil and less health is ready.
Step13:Black rice cake can be cut into pieces while it's hot. It's loose and soft. It's delicious.
Cooking tips:1. The quantity of the recipe is a 6-inch Qifeng cake model. 2. The mould shall not be non stick. Qifeng cake mould shall be used. 3. I use Xinliang for sticky rice flour and glutinous rice flour. Black rice flour is ground by myself. The water absorption of different flour is slightly different. The amount of milk can be adjusted according to the actual situation. The batter should be liquid before adding the protein cream. It should not be too thick. 4. Wash the black rice, dry it and grind it into powder with a wall breaking machine. 5. There must be no oil, no water and no yolk in the egg basin containing protein. 6. Make sure to wrap the plastic wrap before steaming. Otherwise, the water vapor will fall on the surface of the cake, causing the surface to be wet all the time. 7. Use a steamer without a steaming oven. Boil the water over high heat and put it into the batter. Heat on medium heat for 35 minutes. Simmer for another 5 minutes. There are skills in making delicious dishes.
