Ingredients
Yunnan Blood Glutinous Rice ( 100g ) | Water-milled glutinous rice flour ( 30g ) |
White sugar ( 35g ) | Refrigerated large eggs ( 3 pieces ) |
White vinegar or lemon juice ( 3-4 drops ) | Decorated with red dates ( a little ) |
Brown syrup (optional) ( A little glaze ) |
Recipe for steamed blood glutinous rice cake
1.Separate the egg white and egg yolk! The method is the same as Qifeng! It is best to choose eggs of about 60 grams! Refrigerated is best! Add white vinegar to egg whites and freeze them for later use in the summer.
2.Mix egg yolk, corn oil and milk and stir evenly
3.Add glutinous rice flour and blood glutinous rice flour, and grind the Yunnan blood glutinous rice flour I bought myself! Mix until there is no dry powder left!
4. Beat the egg whites and sugar twice until stiff.
5. Stir the meringue and egg batter in batches until evenly!
6.Pour into a 6-inch chiffon cake mold
7.Vibrate twice to remove bubbles!
8.The red dates decoration is optional
9. Boil water in advance! Steam cadmium water over medium high heat for 30-35 minutes!
10.Remember that it will shrink a little after opening the lid for a few minutes
11.It will look more beautiful after the undercut! No upside down and no impact on the taste...
12. Warm it to remove the mold and place it in the Cooling can also be used to remove the mold.
13.Overnight breakfast! The surface is drizzled with black syrup! It’s also great to eat directly!
14.One more piece!
Tips
The method is the same as chiffon cake!
In the hot summer, please note that the separated egg whites can be frozen at low temperatures to make them easier to whip!
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