The rice cake
By VicentaLakin
IT'S POPULAR NOW, JIANGNAN SYLE-ZIPPER. THE RICE CAKE SHOP IN GANGNAM HAS BEEN RUNNING FOR DAYS, PASSING BY EVERY MORNING AND NIGHT, ALWAYS IN FRONT OF HIS HOUSE OR IN LONG OR SHORT TEAMS. IT'S NOT USUALLY EASY, AND IT'S NOT USED TO SHOPPING FOR PASTRIES. BUT I HEAR IT'S DELICIOUS. SOMEONE WANTS TO TASTE IT. SO ONE DAY HE CAME HOME AND WAITED FOR A CENTURY AND BOUGHT A POUND. IT'S JUST A LITTLE PIECE OF IT. IT DOESN'T FEEL LIKE IT'S GOOD. IT'S JUST A BIT TOUGH. IT'S A RICE CAKE. I CAN DO IT MYSELF! ONE FORMULATION OF 100 DEGREES, AS IT IS. THE RESULT IS MUCH BETTER THAN THE SALE, FRESH TASTES, A LIGHT TASTE OF RICE, AND A LITTLE STAMINA。
Recipe Recommendations
- eggs of 3
- fine sugar 85 grams
- glutinous rice flour 120 grams
- milk 40 grams
- corn oil 40 grams
- baking powder 4 grams
- sweetening
- baking
- several hours
- simple
Steps for The rice cake
1
Prepare for use
2
Put eggs and sugar in the tub
3
With a blender, it's very thin
4
Lifting the omelet, dropping the omelet won't disappear right away
5
Powdered rice and powdered powder were evenly mixed and sifted into the egg paste twice
6
Slice evenly
7
Milk and oil mixed up, and a little bit of paste in the liquid
8
Combination
9
Back to face
10
Slice evenly
11
Load the pasta into the mold
12
Put it in a 175-degree oven, middle level, about 28 minutes
13
Out of the ovenThe rice cake Make Tips
If the eggs are in the refrigerator, take them out in advance to let them come to room temperature, or soak them in warm water for a while; this makes them easier to whip. You can also transfer the batter into a piping bag and pipe it into the mold. I was too lazy to use a piping bag and, trusting my steady hand, simply poured it straight from the bowl.