Toast Black Rice Chiffon
This is a chiffon cake made with whole grains. The black rice chiffon cake has a very delicate texture even though black rice is added. The aroma of black rice covers the sweetness of the chiffon cake, making even children who don’t like cakes begin to like cakes. This chiffon is a cake that is especially suitable for home-making. Because the addition of black rice reduces the gluten of the flour, it can be made directly with ordinary flour. Black rice is a kind of rice that has both food and medicine. It has a particularly pure and fragrant taste. It has an excellent nourishing effect on weak constitutions, recovery after illness, anemia, and kidney deficiency. It is called longevity rice among the people, so in addition to making porridge, we can also change the way we eat it to increase our appetite. Preparation: 1. Pour milk into black rice noodles, mix well, and let stand for 20-30 minutes. 2. Beat the egg whites and yolks into two oil-free and water-free basins respectively. Keep the egg whites in the refrigerator while making the egg yolk paste. 3. Add the sugar to the egg yolks and stir well, then pour the oil into the egg yolks in 3 batches. Beat each time and then add the next one until the mixture is well mixed and emulsified. 4. Sift the ordinary flour twice and pour it into the egg yolk, stir evenly, then pour in the black rice paste from before, stir evenly. 5. Next, make the meringue: Take the egg white basin out of the refrigerator, add salt and white vinegar, beat with an electric egg beater until there are thick bubbles, add 1/3 of the white sugar, beat until the egg whites are thick and strong, add 1/3 of the white sugar, when the egg whites can pull out a slight sharp angle, add the remaining 1/3 of the white sugar, and finally continue to beat until the egg whites have slightly curved corners when you lift the egg beater and the meringue is ready. 6. Preheat the oven to 170 degrees before mixing the egg yolk paste and egg white paste. 7. Add 1/3 of the meringue to the black rice paste and mix evenly, then add the other 1/3 of the meringue to the black rice paste and mix evenly. Finally, pour all the mixed batter in the black rice paste bowl into the egg white bowl containing the remaining meringue, mix evenly, and the cake batter is ready. 8. Pour the cake batter into the mold, smooth it out, and shake it lightly a few times to release air bubbles. 9. Place the mold into the second-to-last layer of the oven, adjust the temperature to 140 degrees, and bake for 60 minutes. I baked two 7-inch pieces today. If you bake one, you can adjust the temperature and time appropriately according to your own oven.
Baking
Breakfast
