Formula of glutinous rice cake

The practice of glutinous rice cake is also simpler than Qifeng cake sponge cake. Protein dispersion is not as accurate as Qifeng. If you are not careful, it will crack. Without sieving, the glutinous rice flour is directly poured into the egg liquid, which is easy to stir. Baking a new glutinous rice cake will definitely enhance your interest in baking. If you are interested, please make glutinous rice cakes with me.

Ingredients: glutinous rice flour, eggs, sugar, corn oil, milk, lemon juice, salt.

Practice steps:

Step 1: Beat egg yolk and egg white into two oil-free and water-free pots respectively. Add corn oil to the egg yolk and stir well, then add milk and stir until emulsified.

Step 2: Pour the glutinous rice flour into the egg yolk liquid and stir evenly with the words drawn by the eggbeater.

The third step, the mixed yolk paste is sticky and slowly flows down.

Step 4, add salt and lemon juice to the egg white, start the electric egg beater to stir, and add sugar for three times until the eggbeater has a big sharp corner.

Step 5: First, put the beaten egg white of 1/3 into the yolk paste and stir well.

Step 6, then pour all the egg yolk liquid into the egg white and stir it evenly from bottom to top.

Step 7: Pour the cake liquid into the 12 continuous cup mold until it is eight minutes full. Lift the mold and shake it a few times to shake out bubbles.

Step 8: preheat the oven to 170℃, and bake the mold in the middle layer of the oven for 27 minutes until the cake is golden yellow. After taking out the oven, lift the mold and shake it a few times, then turn it upside down and let it cool. After cooling, take out the cake and put it on the drying net for thorough cooling.