Practice of steaming glutinous rice cakes at home

Ingredients: 60g millet flour, 70g pure milk, glutinous rice flour 100g, 60g butter, 6 eggs and 80g sugar.

Accessories; Salt 1 g

1. Prepare all materials.

2. Melt butter in insulating water and let it cool.

3. Add pure milk, 20g sugar, butter and salt to the egg yolk.

4. Stir well and add the sieved millet flour and glutinous rice flour.

5. Stir until there is no dry powder and no particles, and the egg yolk paste is ready.

6. Add 60g sugar into the egg white basin three times, and send it to the eggbeater for lifting, with a small hook.

7. Take 1/3 protein cream with a scraper, put it into the egg yolk paste, turn it up from the bottom of the basin with a scraper, and mix it evenly through shearing and stirring.

8. Pour the evenly stirred egg yolk paste into the remaining egg white cream, gently turn it up from the bottom of the basin with a spatula, and quickly stir it evenly (don't stir in circles to avoid a large number of protein and gluten in the batter defoaming).

9. Pour the evenly stirred cake paste into the 12 continuous mold.

10. Bake in a preheating oven 170℃ for about 40 minutes.

1 1. Finished product drawing.