Black rice steam cake
By VicentaLakin
IT CONTAINS PROTEINS, CARBOHYDRATES, VITAMINS B, VITAMIN E, CALCIUM, PHOSPHORUS, POTASSIUM, MAGNESIUM, IRON, ZINC, ETC., AND IS NUTRITIONALLY RICH; IT IS CONSIDERED BY CHINESE MEDICAL PRACTITIONERS TO HAVE A SIGNIFICANT MEDICINAL VALUE. IT IS DOCUMENTED IN ANCIENT AGRICULTURAL MEDICAL BOOKS THAT IT IS “SEVERALLY ASSISTED KIDNEYS, DISFIGURED STOMACHS, VISIBLE BLOOD, CLEAN LIVER ENTRAILS, LACTATION, PULMONARY DYSENTERY” AND CAN BE ADMINISTERED TO BE DIZZINESS, ANEMIA, AND A SOFT WAIST. HA-HA-HA-HA-HA
Recipe Recommendations
- black rice flour 120 grams
- low-gluten flour 50 grams
- glutinous rice flour 70 grams
- eggs of 4
- milk 210 grams
- corn oil 30 grams
- fine sugar 70 grams
- sweet fragrance
- steamed
- an hour
- simple
Steps for Black rice steam cake
1
The powder is scheduled to be re-loaded into the container with chopsticks2
The yolk is separated, 30 grams of corn oil is in the yolk, 25 grams of sugar is evenly mixed with a hand-plug and 210 grams of milk. Fight3
Sifted into mixed powder three times, and put it aside4
Protein drops in a few drops of lemonade or vinegar, 45 grams of sugar drops in three drops, and sends it to dry hair bubbles, i.e. rebutting5
One third of the proteins are tumbled in the paste, and the other two thirds are tumbled6
Smashed into an eight-inch cake model (preliminary gasket on the base of the mold, a layer of butter on the edge), light-shocked bubbles, covered with skin, placed on a boiler that has boiled water, and evaporated in flames for 30 minutes7
It's good. It's good to take off the button. It's good when it's hot