Rice steam cake
By VicentaLakin
Not only does the steam cake look beautiful, it's made soft and sweet, and it's made many times and still tastes delicious。
Recipe Recommendations
- rice flour 190g
- low-gluten flour 30g
- white sugar 70g
- eggs of 4
- milk 160g
- edible oil 40g
- white vinegar few drops
- qingsi a little
- red silk a little
- purple sweet potato powder appropriate amount
- sweetening
- steamed
- an hour
- senior
Steps for Rice steam cake
1
Separate egg yolk from protein in two water- and oil-free basins。
2
add 10 g of sugar to the yolk。
3
We'll mix yolk and sugar。
4
Add pure milk and continue to mix evenly。
5
Add edible oil to mix evenly。
6
Add rice powder and low powder to even first。
7
The yellow paste is finished。
8
the beating of proteins up to a thick bubble added 20 g white sugar continues to stir。
9
The second time the sugar is mixed up in a thin bubble, it continues to stir。
10
For the third time, sugar had been added, while vinegar had continued to stir。
11
Hit the protein cream to this state。
12
Add a proper amount of lasagna to the cake paste and evenly mix it。
13
A three-time balance of the yolk paste was added to the protein frosting evenly。
14
For the second time, the protein cream is evenly mixed。
15
Last time you add the remaining protein cream to the yolk paste, you mix it evenly。
16
The cake is ready。
17
Scratch the cake into the mold and blow out the bubbles, with proper chrysanthemum and red silk。
18
Cover membranes on。
19
First, the water in the pot (a little more water) will be burned and then evaporated for 45 minutes (5-10 minutes after the ceasefire)。
20
Just removed the steam cake from the pot。
21
Get rid of the covered film. The cake's very good。
22
It's a nice and delicious steam cake with a different picture light on the table than in the kitchen, with slightly different effects。