Steam rice cake
By VicentaLakin
The rice powder is the sticky rice powder, and I'm using the triform water to grind the sticky rice powder. The rice cake tastes softly dry, and no flour is made to smell and wet。
Recipe Recommendations
- sticky rice flour 140g
- eggs
- milk 70g
- corn oil 20g
- sugar 60g
- lemon juice
- sweet fragrance
- steamed
- an hour
- ordinary
Steps for Steam rice cake
1
Before making the cake, fire the water. The water's coming out. Milk and oil mixed to oil。
2
Put it in yolk。
3
Powdered into rice to non-particle-free form。
4
Protein and sugar are electrically punched with an omelet to dry hair bubbles, raising the pointy point of the egg。
5
Take a third of the protein and put it evenly in the yolk paste. (Don't spin, it's easy to melt, it's up from the bottom
6
The remaining two-thirds of the proteins were then rolled back evenly, so that it was thick and light. If the face is thin, it's gone, the cake won't work
7
Put the paste in an 8-inch high-lying bottom cake model, shake it a few times, and shake the bubble. This square is also suitable for a 6-inch or 7-inch height model, and it will evaporate high. I only have 8 inches
8
Clean cloths or towels (prevent excessive steam from the bottom) on the steam pan and put the cake in. (The water in the steam pot must be burned in advance and boiled
9
Cover the dishes to prevent water dripping on the cake. (It may also include film or tin foil
10
Cover the pan, steam for 50 minutes, shut the fire for 5 minutes。
11
Open the cover and get out。
12
Rewind buttons cool。
13
No fall, no fall。
14
Very soft。
15
One more。