A little rice cake
By VicentaLakin
It's also a coincidence that I'm an economic lazier who's run out of noodles, but there's plenty of groceries that don't have to break, bad weather that buys them and worries about the tide, so it's just a surprise to make cakes with millet. It's easier this time, the groceries don't eat too fine desserts
Recipe Recommendations
- millet flour 70g
- eggs of 3
- sugar 48G
- olive oil 36g
- qingshui 36g
- dried fruit appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for A little rice cake
1
A pack of organic mills, in a cuisine or wall breaker
2
Select a Five Valley Breaker program to grind fine millet
3
three yolks with 18 g sugar, high speed
4
every time you add 36 g olive oil, it's always a flat cut
5
It's good. It's a little white and thick
6
add 36 g of clean water or milk, evenly mixed at low speed
7
Two times sifted millet powder
8
cranberry dry, cherries dry, blueberry dry about 5g each, cut to pieces
9
Join the yellow paste
10
three eggs and 30 g sugar
11
It's good to have a little angle
12
A third of the proteins are mixed in yolk
13
And then the yolk paste goes back to the protein
14
Into the mold
15
Put it in the middle of the oven. It's 165 degrees up and down. 35 minutes