Rice cake
By VicentaLakin
It's like I've been looking at the red cakes on the Internet all year ago, trying to make them, unexpectedly doing them, and it's a complete failure. I didn't like to do Chi Fung, but the cake was made several times, it wasn't much of a match, it wasn't very easy to play, but it was so soft, it was really good for new hands, and anyone who wanted to make a cake could try it。
Recipe Recommendations
- glutinous rice flour 160g
- egg yolk of 8
- milk powder 30g
- white granulated sugar 10g
- edible oil 40g
- water 30g
- egg white of 8
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Rice cake
1
Materials, milk powder can be kept。
2
First the protein, three times the sugar white, then the egg-beater lifts the pointy soft and soft stand。
3
The yellow paste material is all in the pot, and when it is manually mixed to dry powder, the egg-beater mixer is activated, which can be smoothed quickly。
4
A good egg paste, a dry yolk paste, which, if you mix your hands, will be very hard and will have particles。
5
One third of the protein is evenly mixed with the yolk paste, which is harder to mix than dry for the first time
6
And then one of the other two, and then the other。
7
Add all the remaining protein blends。
8
It looks like it's on the grill for 165 to 170 degrees and 30 minutes, looking at the temper of the oven。
9
It's cool and cut。
10
Cake rolls over and squeezes the salad sauce, one of them with the pine and a piece of cake on it
11
There you go。Rice cake Make Tips
1. Since flour is not easy to mix, I tried to make a yellow paste with an egg-beater, and made a cake that didn ' t melt, which was used all the time. 2. Each egg is of different sizes, and the yolk is not the same, but it does not affect the taste. It is very thin and soft, and the individual feels better than the low powder。