Steamed cake with rice flour

2025-01-16 14:59:53 314

This is a self recipe cake that has been made N times without any failure. The finished cake has a delicate structure, is soft and fluffy, has a strong rice aroma, is not greasy, melts in the mouth, and can be used for breakfast and afternoon tea.

Details of ingredients

Big Rice noodles130g
Low gluten flour20g
milk160g
Eggs4
White sugar70g
edible oil40g
salt3g
White vinegarA few drops

Technique

difficultySenior
workmanshipsteam
tasteSweet fragrance
timean hour

Steps to make Steamed cake with rice flour

1. First, separate the egg yolk and egg white into two anhydrous and oil-free containers.
2. Separated proteins.
3. Beat the egg yolk, add 10 white sugar, 3g salt, and milk.
4. After stirring evenly, add cooking oil and stir evenly.
5. Add sieved big Rice noodles and low flour and mix them evenly.
6. Add white sugar in 3 portions to the protein, and stir with 20g each time.
7. Add white sugar for the second time and continue stirring.
8. Add white sugar for the last time and continue stirring, then add a few drops of white vinegar and continue stirring.
9. The production of protein paste is completed.
10. Add 1/2 of the protein (add the protein paste in 3 portions each time). This bowl is a bit small, so you can only add the protein in 2 portions and stir evenly.
11. After stirring evenly, pour it into the protein sugar.
12. Continue to stir evenly.
13. Cake batter production is completed.
14. Pour the cake batter into the mold, shake it a few times to release bubbles, and apply a waterproof film to drip in.
15. First boil the water, then steam it in the mold for 45 minutes.
16. Steam the cake and let it simmer for 3 to 5 minutes. Open the lid and remove the cake mold.
17. After cooling, demold the cake (the demolding is very complete), cut it open, and the tissue is delicate, soft, and fluffy, with a texture that melts in the mouth.