Steam rice and rice cake
By VicentaLakin
It's a sweet, soft-sniffed, hot, steamed cake, which is made with more sticky rice powder than the usual cake material, which changes the taste of the cake. In addition, it's the cake powder that is added to the black rice, so the flour will be sifted with black rice particles, which are nutrients, so don't fall down。
Recipe Recommendations
- eggs of 3
- sticky rice flour 85 grams
- Black rice cake powder 42 grams
- fine sugar 45 grams
- corn oil 24 grams
- milk 125 grams
- salt 0.5 grams
- sweetening
- steamed
- an hour
- simple
Steps for Steam rice and rice cake
1
The oilpaper was laid in a steam cake model。
2
The flour and the sticky rice powder were sifted once and, after sifting, some particles were found in the sifting net, which was the black rice particle, not to fall down, and went straight into the flour。
3
The yolk and the salt are mixed, and then poured into the oil。
4
Inflow of milk continues to mix, pouring sifted powder。
5
It's evenly mixed, and it's thinner。
6
The eggs were graded three times with fine sugar and distributed to dry hair bubbles with an electric omelet. Scratch a third of the distributed protein cream into the yolk paste. Cut it evenly with a razor, and don't flip it。
7
And rewind the remaining protein cream with the same skill。
8
When the cake is mixed, it falls into a six-inch steamed cake mold that is already covered with oil。
9
The mold is covered with a plate and placed in a steam pan that has boiled water for about 50 minutes。
10
When the steam is ready, the heat on the desktop is blown, the buttons rewind, and the model is removed after the heat has passed. The sweet, soft, black rice sticky rice cake is ready. Try it. It's in the fridge。