Rice steam cake
By VicentaLakin
THIS IS A SELF-FORMULATED CAKE THAT HAS BEEN PRODUCED WITHOUT A SINGLE FAILURE, WITH THE FINISHED CAKE ORGANIZED IN A DELICATE MANNER, SOFT AND LOOSE, RICH IN RICE, NON-GREASY, READY TO ENTER, FOR BREAKFAST AND TEA IN THE AFTERNOON。
Recipe Recommendations
- rice flour 130g
- low-gluten flour 20g
- milk 160g
- eggs of 4
- white sugar 70g
- edible oil 40g
- salt 3g
- white vinegar few drops
- sweet fragrance
- steamed
- an hour
- divine level
Steps for Rice steam cake
1
First, the yolk is separated from the protein from the two oilless containers。
2
Separated protein。
3
spread the yolk and add 10 white sugar, 3g salt and milk。
4
It's not like you can't evenly mix it with food oil。
5
It's not like you can't have a good time。
6
in the protein, three centimeters were added to the white sugar/and 20 g per blow。
7
It's been a long time since I've had enough of this。
8
The last time, the sugar was added to the bar, and a few drops of vinegar were added to the bar。
9
Protein paste is finished。
10
One second of the protein is added (three times each) and the bowl is small and can only be evenly mixed twice。
11
And then it's even, and then it falls into the protein sugar。
12
Keep flipping evenly。
13
The cake paste is finished。
14
Pumping the cake into the mold, shaking the bubbles, waterproofing the diaphragm。
15
First the water is burned, then the mold is evaporated for 45 minutes。
16
The cake is evaporated for three to five minutes to open the pan and remove the cake mold。
17
The cake is demoulded after drying (the demolation is very complete) and cut into thin tissues, soft and soft, and mouth-to-mouth。