Step diagram of rice cake, how to make golden millet cake delicious

Millet noodles 140g

5 eggs at room temperature

Normal temperature milk 50 grams

8 grams of condensed milk

55 grams of fine sugar.

35 grams of corn oil

2 grams of salt

Vanilla extract 2 drops

3 grams of baking powder

5 drops of lemon juice

How to make golden millet cake?

Materials required: (number of an 8-inch round mold)

Room temperature eggs, 5 pieces of millet flour, 140g.

55g sugar, 50g normal temperature milk and 8g condensed milk.

35g of corn oil and 2g of salt.

Two drops of vanilla extract? 3 grams of baking powder and 5 drops of lemon juice.

50g of normal temperature milk, 8g of condensed milk, 35g of corn oil, or rice oil or tasteless oil, and stirring and emulsifying.

This state will do.

Separate the egg white and yolk, and the egg white basin should be water-free and oil-free.

Add egg yolk to the emulsion, add 2 drops of vanilla extract and stir well.

140g of millet flour, 2g of salt and 3g of baking powder are sieved into the stirred egg yolk liquid, and must be sieved. The bought millet flour will be a little rough and does not need large particles, which will affect the delicious taste of millet cakes.

Stir the millet yolk paste evenly.

Add 55 grams of sugar to the egg white in three times, and beat the egg white evenly by making Qifeng cake.

PS: This will heat the steamer with water.

Add 5 drops of lemon juice and beat the egg whites to 9 points. Lemon juice is used to remove the fishy smell of protein. If there is no lemon juice, just add a few drops of white vinegar.

Add the egg whites into the yolk paste three times.

Don't stir in circles, separate the bubbles, the steam is not soft enough. Turn up and down to mix.

Put the stirred millet paste into an 8-inch mold with a fixed bottom. My mold is not sticky and easy to demould. Shake it twice to remove the big bubbles in the batter.

Steam in a steamer, cover with plastic wrap and steam for 30 minutes. Be sure to cover it with plastic wrap to prevent a lot of water vapor from entering the batter.

After steaming, open the lid after 10 minutes to avoid retraction.

Reverse buckle and cut into pieces.