millet cakes
When I was shopping for millet and preparing to make soy milk, I saw the bloody glutinous rice beside me and remembered the cake I made with it last time. It's so delicious ~~ On second thoughts, I thought that other rice should be able to do the same, so I immediately said I soaked the millet that was being washed. How nutritious is the millet?
Steps for millet cakes
1
Wash and soak the millet for 24 hours.
2
You can grind the rice grains apart with your fingers.
3
Separate egg white and yolk for later use.
4
Control the moisture of the millet, put it into the cooking machine, add the oil and beat it slightly first.
5
Add two egg yolks and beat until the millet becomes rice paste.
6
This is the beaten rice paste (it looks like it is ready, but later after the cake was made, I still found small grains of rice, so I should beat it more).
7
Add all the sugar to the 4 egg whites in portions and beat until wet and frothy.
8
Dig 1/3 of the beaten egg white into millet paste.
9
After turning up and down evenly, dig 1/3 of the beaten egg white into it, and stir evenly again.
10
Pour back into the egg white bowl and turn up and down and mix well.
11
Pour into an electric rice cooker covered with oil paper, smooth the surface, and shake out large bubbles to plug in.
12
For a 450W pot, press the 'Rice' button to skip the 'Warm' button and keep it warm for about half an hour. Press the 'Rice' button again to skip the 'Warm' button and keep it warm for about 25 minutes.
13
I wasn't careful enough when I peeled off the oil paper, and a piece of skin was stuck ~~ But it was still very mellow.
14
Look at the inside-there are only two words for this cake: light, always shaking and shaking.
15
It is inevitable that the rice cooker cake will have water vapor on the surface. I found a good way: After the cake is inverted and taken out of the pan, turn it over and put it back into the pan, and use the remaining heat in the pan to cover it for about five minutes. At this time, the cake is perfect!