Rice flour steamed cake

Overview

This is a self-recipe cake that has been made N times without fail. The finished cake has a delicate texture, is soft and puffy, has a rich rice flavor, is not greasy, and melts in the mouth. It can be eaten for breakfast or afternoon tea.

Tags

• pastries
• snacks
• edible oil
• egg
• low gluten flour
• rice flour
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 First separate the egg yolks and whites into two water-free and oil-free containers.

   

2. 2 Isolated protein.

   

3. 3 Beat the egg yolks, add 10 grams of sugar, 3 grams of salt, and milk.

   

4. 4 After whisking evenly, add cooking oil and whisk evenly.

   

5. 5 Add sifted rice flour and cake flour and mix well.

   

6. 6 Add sugar to the egg whites in 3 batches/20g each time and beat.

   

7. 7 Add sugar for the second time and continue beating.

   

8. 8 Add the sugar for the last time and continue to beat, then add a few drops of white vinegar and continue to beat.

   

9. 9 The protein paste is finished.

   

10. 10 Add 1/2 of the egg whites (add the protein paste in 3 times each time). This bowl is a bit small, so you can only add the egg whites in 2 times and mix well.

    

11. 11 After mixing evenly, pour in the meringue.

    

12. 12 Continue to stir evenly.

    

13. 13 The cake batter is finished.

    

14. 14 Pour the cake batter into the mold, shake it a few times to remove bubbles, and cover it with a waterproof film.

    

15. 15 Boil the water first, then put it into the mold and steam it for 45 minutes.

    

16. 16 After the cake is steamed and simmered for 3 to 5 minutes, open the lid and take out the cake mold.

    

17. 17 After cooling, remove the cake from the mold (the release is very complete). After cutting, the structure will be fine, soft and puffy, and the texture will melt in your mouth.