Rice cake
By VicentaLakin
The rice cake is easier than the sponge cake, the protein is not as accurate as Chien, it breaks when accidentally, the powder is not sifted straight into the egg fluid, it is easy to mix, and the new man's baked rice cake will certainly increase his interest in baking, if you like。
Recipe Recommendations
- glutinous rice flour 150g
- eggs of 4
- white sugar 40g
- corn oil 30g
- milk 90g
- lemon juice few drops
- salt 4g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Rice cake
1
The eggs were emptied into two oil-free and water-free basins. The yolk is evenly mixed with corn oil, and milk is mixed into milk。
2
Pumping rice powder into egg yolk is evenly mixed with an egg-beater。
3
The mixed yolk paste is thick and slow to flow down。
4
In the protein, salt and lemonade are added, and the electric omelet is activated, the sugar is added three times, and the pointer is raised。
5
First put a third of the good protein in the yolk paste, evenly mixed。
6
The whole yolk, which has been rolled through the protein, is then poured into the protein, evenly up from the bottom。
7
Put the cake fluid in a 12-gauge mold. The molds will be lifted a few times, and the bubbles will explode。
8
The oven is preheated at 170 degrees and the moulds are placed in the middle of the oven and will be baked to the yellow cake in 27 minutes. When you're out of the oven, the mold is lifted a few times, and then the emulsion is dried cold, and then the cake is taken out and placed on the net。