Cranberry rice cake
By VicentaLakin
Rice is rich in proteins, fats and vitamins. It is of high nutritional value. It is not only food, but also medicine. It has a warm, thirsty, venomful, spleen-renal and gastrointestinal, urinate, quench, etc., which is used to make rice cakes, soothing, and nutrients。
Recipe Recommendations
- Xiaomi 150 grams
- condensed milk 15 grams
- vegetable oil 50 grams
- white granulated sugar 30 grams
- eggs of 4
- dried cranberries 50 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Cranberry rice cake
1
Mi is immersed early enough to crush the grain with her finger。2
Separate the egg yolk from the protein。3
A immersion of finely immersed rice is to be leached into a mixer, adding 15 grams of milk, 50 grams of salad and four yolk。4
Smash to shred。5
The egg is slit with sugar until it's hard。6
Take a third of the protein and mix it into a finely mixed mayonnaise。7
It is then rolled into the remaining proteins, evenly mixed and added to the cranberry dry mix。8
The tumbled rice is poured into an 8-inch cake model, and the cranberry dry is spilled behind the bubble。9
Cake molds are placed in the steam pan, and the fire boils and turns on the fire, 30 minutes before the fire comes to an end, and five minutes after the cap。10
Scratch it after the cool。Cranberry rice cake Make Tips
Mi try to grind it as thinly as possible, so don't open the lid immediately after it's evaporated, in case the rice cake goes back。