Black rice chiffon cake
Overview
The further things are buried in the lower layers, the less they want to be moved, and the more they don't want to be moved, the more they sink layer by layer, eventually becoming discarded dead goods. Finally decided to dig out the black rice noodles and turn them into food before they become dead goods. The briquette cake has come and gone before my eyes countless times. I have no intention of making those holes, just a simple and flat chiffon cake. I chose a recipe that uses the most black rice flour. It is said that cakes added with black rice flour will not grow too tall and may feel a little thick. None of this is the point. The point is, how dark will a black rice flour cake be? Sure enough, it hasn't grown too tall, but, it probably has deflated a bit, right? When I was mixing the egg white and egg yolk paste, I was suddenly interrupted, and I felt disturbed. But this feeling quickly disappeared when baking started. . . . Deep ash, aroma of black rice, delicious. . . .
Tags
Ingredients
Steps
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Ingredients: 2 eggs, 30 grams of milk, 7 grams of corn oil, 25 grams of fine sugar, 25 grams of black rice flour, 15 grams of low-gluten flour
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Add 5 grams of sugar to the egg yolks and mix well.
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Add milk and corn oil and mix well.
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Mix black rice flour and flour, sift into the egg yolk,
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Mix well to form a smooth batter and set aside.
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Beat the egg whites into rough peaks, add sugar and beat in three batches.
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It forms a wet foam with small curved hooks.
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Add one-third of the egg whites to the batter and mix well.
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Pour back into the remaining egg whites,
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Mix into a uniform batter,
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Pour into a 6-inch round mold,
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Flatten the surface and make big bubbles.
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Put it in the oven, middle and lower layers, heat up and down at 140 degrees, and bake for about 50 minutes.
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Immediately after taking out the oven,
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Turn over after cooling.
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Demold,
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Cut into cubes.
