Coco rice cake
By VicentaLakin
The hot-breathed rice cake, which became net-red, and today weeded and made cocoa-flavored rice cakes, baked cakes, and sifted with cocoa powder
Recipe Recommendations
- glutinous rice flour 160 grams
- eggs of 4
- cocoa powder 8 grams
- corn oil 20 grams
- white granulated sugar 50 grams
- pure milk 130 grams
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Coco rice cake
1
Get ready for food, for eggs to be refrigerated, for corn oil or sunflower seed oil。
2
Eggs are separated from egg cream and yolk, and egg yolk milk is mixed to lactation。
3
Sift in rice and cocoa powder, but sifted cakes can get bumpy。
4
THE Z FONT OF THE MANUAL PUNCHER IS MIXED INTO FINE FLOW PASTE。
5
Protein uses an egg-beater at a low speed until fish eyebrows for the first time。
6
A second sugar is added when the protein is fine at three strokes。
7
It continues to be delivered with an eggbeater of 3 sets to texture for the last sugar。
8
The third set of beatings continued until the egg was raised to a small pointer, commonly known as rigidity。
9
Take a third of the protein cream into the yolk paste and mix it evenly。
10
And back in the protein cream。
11
It's just that it's just a little bit of a cake。
12
The oven is preheated 180 degrees and 5 minutes in advance. The cake is poured into a cup full of 8 to 9 minutes and placed in the middle of the oven 180 degrees and 30 minutes。
13
The finished chart。
14
The finished chart。
15
The finished chart。
16
The finished chart。
17
The finished chart。
18
The finished chart。Coco rice cake Make Tips
1. The temperature of the oven is for reference purposes only. 2. The cake paste with cocoa powder is easily ablaze, so the protein is sent to a rigid hairble, and it is easier to operate at the tipping point。