Ingredients
Black rice flour ( 90g ) | Glutinous rice flour ( 30g ) |
White sugar ( 40g ) | Milk ( 95g ) |
Foreign eggs ( two ) | Corn oil ( 10 grams ) |
Lemon juice ( a few drops ) |
How to make black rice cake
1. Prepare the materials so that you won’t be in a hurry.
2. The six-inch live bottom chiffon cake mold used in the recipe is not Use non-stick molds.Anyone who makes Qifeng knows that non-stick molds cannot climb high.
3. Stir milk and corn oil thoroughly with egg beaters until they reach an emulsified state, which is milk and oil Become one.
4.90 grams of black rice flour and 30 grams of glutinous rice flour are mixed and sifted, then milk and oil are added Mix well, don't be suspicious if it's a little laborious.(I was too lazy to sift on the way)
5.Separate the egg white and egg yolk, and add the egg yolk to the black rice flour mixture., put the egg whites in a clean container that is free of water and oil.
6. Mix the egg yolk and black rice flour evenly and set aside.At this time, put enough water in the steamer and heat it to boil.
7. Add a few drops of lemon juice to the egg whites, start the egg beater, and start beating the egg whites.
8.Add white sugar in three times.The big bubbles will become fine.Add the first sugar and lines will appear.Add the second time, and add the third time for obvious lines.
9. Lift the egg beater, and there will be a small pointed hook to stop the egg beater, that is, it will hit For dry foaming, do not overdo it.
10. Add one-third of the egg whites to the black rice paste, and stir to mix evenly.
11. Mix evenly and pour it all into the egg white bowl.Mix all the egg whites and black rice paste evenly..
12.Pour into the mold from a height.
13.Sprinkle some dried osmanthus on the surface, or leave it alone, just for decoration.
14. Wrap in high-temperature plastic wrap, do not prick, do not prick, do not prick Kong, say the important thing three times! ! !
15. Place the cake body into the boiled steamer basket and steam over medium heat for 35 seconds minute.
16. When the time is up, take it out, flip it upside down, warm it up and you can demold it.
17. What it looks like after opening and demoulding.
18. Cut into pieces and enjoy, it’s super delicious.
19. Here is another one, does it tempt you?
Tips
1.I have made this recipe no less than 20 times.If it fails, take a closer look at what went wrong.
2.I bought black rice flour from a certain online store.The thickness of black rice flour is different, and the amount of water absorbed is also different.The amount of water can be increased or decreased as appropriate.In short, the black rice paste should be smooth.
3.Wrap in plastic wrap and do not punch holes to prevent water vapor from entering and affecting the growth of black rice cakes.The water in the steamer should be boiled in advance, and the cake body should be placed in the already boiled steamer.
4.The formula is for a six-inch size.I have never made it in other sizes, so I won’t make any comments.
That’s all I can think of, I’ll add more as I think of it.
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