Glutinous rice cake

Overview

I saw this recipe on WeChat. I used glutinous rice flour, which is most commonly used in Chinese pastry, instead of low-gluten flour to make a cake. I wanted to know how it tasted, so I decided to give it a try. I couldn’t help but eat one just after it was freshly baked. It was so fragrant and fragrant. It was glutinous and a little chewy. It tasted like fried glutinous rice cake~

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• corn oil
• egg
• glutinous rice flour
• vinegar
• white sugar
• milk

Ingredients

Steps

1. 1 Add corn oil to milk in 3 batches, mix well and heat slightly

   

2. 2 Add sugar and a few drops of vinegar to the whole eggs

   

3. 3 Use a whisk to beat the whole eggs until they are puffy and white and the texture does not disappear

   

4. 4 Sift the weighed glutinous rice flour into the egg batter and mix evenly. Be gentle, otherwise the defoaming will affect the finished product

   

5. 5 Take 1/4 of the batter and add it to the milk liquid in the first step and mix evenly. Then pour it into a large bowl of batter and mix evenly. The same technique should be gentle to avoid defoaming

   

6. 6 Pour the mixed batter slowly into the mold with a small spoon or directly

   

7. 7 After the oven is preheated, place it on the middle shelf and bake it at 160 degrees for 25 minutes (please follow the temperament settings of your home oven)

   

8. 8 This cake is definitely worth a try. I believe you will fall in love with this sweet, soft and unique cake after eating it