Black rice steam cake

1

The material is ready: black rice cake powder, two eggs, milk, corn oil, fine sugar; milk can also be sprouted and milk can be replaced with fresh water; corn oil can be replaced with other vegetable oils without visible odor; if there is no black rice cake powder, black rice can be sifted to a ratio of 1:1。

2

Milk and corn oil are mixed into one basin, evenly mixed with their hands and free of oil and water。

3

The powdered black rice cake is poured into the milky corn fluid, but can be sifted; it is evenly mixed by hand。

4

Put yolk in the black rice paste。

5

The mix is even and smooth with no particles; the later egg method makes the face very delicate; it is left aside。

6

The egg chubble first comes out of the fish eye bubble with an electric omelet, and is added to the fine sugar three times, i.e., when the fish eye is punched out, when the thin white hair bubble is punched out, when the radiant hair bubble is punched out, until the protein is fine and bright, the egg chubby is lifted, and the protein paste shows a small bend or a straight bend。

7

Take a third of the protein into the black rice paste。

8

Mixed and flat and back into the protein pan。

9

Scratch the bottom with a razor, twirling it from the bottom up evenly, presenting a fine, radiant black rice cake。

10

The black rice cake is poured into the 6-inch active twilight wind moulds, which rises up a few times and shakes the bubbles; the steam pots heat up early; and the molds with black rice paste are placed in the pre-heated steam pans。

11

Covered with a plate, covered with a steampot lid, and evaporated with a fire for 60 minutes; if used with an oven, the temperature required was 150 degrees up and down for 45 minutes; but the temperature of the steam was much lower than the temperature of the roast, so the steam was longer to prevent the fall of the pot from coming out of the inside of the cake。

12

And when he comes out of the pot, he shall turn his plate off, and he shall shake it a few times, and he shall put it on the hanger, and he shall be completely cooled, and he shall be cast off。

13

Black rice steamed cakes. They can be made without ovens

1. Black rice cake powder can be replaced with ordinary low-banded cake powder, which is the original kamikaze cake; 2. The formula is six inches of cake, 8 inches of cake, and all materials are doubled; and the size of the eggs and the proportion of egg-cleaning yolk is slightly different, flour is set at 10 grams and face-to-face is added; the paste is not dry enough and can flow smoothly when it is pumped with its hand; 3. The temperature of the steam is less than the temperature of the roast, so the time is longer, the interior is fully mature, the support is strong and the cake is not condensed until it comes out; the water in the steam pan is enough at one time, and does not open the pan's cover to prevent it from opening too long and spreading the heat and influencing the rise of the cake。