A rice cupcake
By VicentaLakin
I love this little cake, and the fragrance of rice is so rich and so delicate, it feels so good。
Recipe Recommendations
- glutinous rice flour 60g
- low-gluten flour 20g
- eggs of 3
- corn oil 20g
- salt 1g
- soft white sugar 50g
- water 50g
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for A rice cupcake
1
Let's put the cup in the grill
2
3 eggs yellow, 15 g sugar, 20 g corn oil, 1 g salt and 50 g water reserve in the basin
3
The eggs are put in an oily, waterless bowl
4
When the egg is broken with an electric omelet, it drops into a few drops of lemon
5
One third of sugar in low-speed bubbles
6
When you hit the bubble at medium speed, you add half the sugar again
7
And then we'll continue with the medium-speed to a more dense state, pouring all the sugar in
8
You'll have two sharp angles when you lift the egg-beater
9
Get the rice and the low-banded flour ready
10
Spread the food in step one
11
Sifting powder
12
Smuggle in the direction so as not to stretch
13
Put a third of the protein cream in the yolk paste
14
And then when you're even, you fall back into the remaining protein cream and you cut it
15
It'll be nice to have no particles
16
Pour the mixed face into the cup
17
And pour it in the paper cup
18
It's 160 degrees of preheat on the oven. It's about 30 minutes of mid-level roast
19
You can eat it when you're bakedA rice cupcake Make Tips
1. It is best to use refrigerated eggs, so the egg whites can be whipped faster.
2. Adjust the temperature according to your oven's characteristics when baking.