Homemade “rice cake” is a must-have

Overview

Make your own rice cake. It is an original method of using rice flour instead of flour, and adopts the process of making cakes, changing the previous baking mode. The steaming method to make rice cakes not only retains the freshness and less oil of the food, but also the soft and delicious taste, the sweet and delicious taste that is not greasy after eating, without losing its white as jade, beautiful and eye-catching sensory effects, and it is a better nutritious and creative food than baked cakes.

Tags

• snacks
• blue and red silk
• egg
• rice flour
• salad oil
• white vinegar
• fine powdered sugar
• milk

Ingredients

Steps

1. 1 eggs (128g in shell), 80g milk, 20g salad oil, 90g rice flour, 50g fine sugar powder, appropriate amount of green and red silk, 3g white vinegar

   

2. 2 Completely separate the egg yolks and egg whites in two water-free and oil-free stainless steel basins.

   

3. 3 Beat the egg yolks until they are white and add 10g of fine sugar powder and stir evenly.

   

4. 4 Add 20g salad oil and mix evenly.

   

5. 5 Add 80g of milk and stir evenly.

   

6. 6 Sift the rice flour into the egg yolk paste, and stir or cut to make it even and grain-free (set aside).

   

7. 7 Beat the egg whites into a rough foam, then add 20g of fine sugar powder and beat with a whisk until fine foam.

   

8. 8 Add 20g of fine powdered sugar to the beaten egg whites for the second time, add 3g of white vinegar and continue beating.

   

9. 9 Beat until the egg whites in the whisk and bowl form a small hook shape.

   

10. 10 Spoon 1/3 of the egg white batter into the egg yolk batter and mix (do not stir too hard) evenly

    

11. 11 Add 1/3 of the egg white paste and egg yolk paste and mix evenly.

    

12. 12 Finally, pour the mixed egg yolk paste into the egg white paste basin and mix evenly (do not over mix).

    

13. 13 Pour the evenly mixed rice cake batter into a container that has been greased with oil (thinly coated with salad oil), and shake the pot a few times until it foams.

    

14. 14 Sprinkle chopped green and red shreds (if there is no green and red shreds, you can use raisins, wolfberry or hawthorn cake instead, whatever you like) and sprinkle evenly on the rice cake batter.

    

15. 15 Place the container into a boiling steamer, steam over medium heat for 15 minutes, wait for 5 minutes to stop, then lift the lid and let cool.

    

16. 16 This is the second time I've made the container covered with film.

    

17. 17 The rice cakes that have been steamed and left to cool are as white as jade and decorated with green and red silk. It looks good, right?

    

18. 18 You can also use the mold to cut out the small cakes you like.

    

19. 19 This is the second time I have made it. My family likes this creative rice cake. It is soft and white, with a sweet and fragrant taste. You can’t stop trying it. Trying is the ladder to success. You can also use your hands to realize the endless fun brought by creativity. With a few simple ingredients, it can be presented on your table according to your whims!