Black rice noodle chiffon cake

Black rice noodle chiffon cake

Overview

The coarse grains are carefully prepared and the texture is soft and delicate, making the whole grains a classy meal!

Tags

Ingredients

Steps

  1. Prepare raw materials: 4 eggs, 70 grams of low-gluten flour, 15 grams of black rice noodles, 55 grams of white sugar, 55 grams of walnut milk, 40 grams of salad oil, 3 to 5 drops of white vinegar, and a pinch of salt.

    Black rice noodle chiffon cake step 1

  2. Separate the egg whites and egg yolks and put them into clean basins and bowls that are oil-free and water-free.

    Black rice noodle chiffon cake step 2

  3. Stir the walnut milk and salad oil into a paste with a manual egg beater. No oil beads can be seen on the surface. Then add the egg yolk, a small amount of sugar and a pinch of salt and stir evenly.

    Black rice noodle chiffon cake step 3

  4. Mix the low-gluten flour and black rice noodles and sift twice through a sieve.

    Black rice noodle chiffon cake step 4

  5. Pour the sifted flour into the evenly stirred egg yolk paste.

    Black rice noodle chiffon cake step 5

  6. Use a mixing knife to turn it up from the bottom like stir-fry and mix evenly. Be careful not to draw circles in this step.

    Black rice noodle chiffon cake step 6

  7. Add a few drops of white vinegar to the egg whites and use an electric mixer to beat the egg whites. When the fish is soaked, add one-third of the sugar.

    Black rice noodle chiffon cake step 7

  8. Turn low to medium and beat until foamy, then add part of the sugar.

    Black rice noodle chiffon cake step 8

  9. Beat until the mixer is lifted up and can form an elbow, then add all the remaining sugar.

    Black rice noodle chiffon cake step 9

  10. Continue to beat the egg whites until you can see a short triangle when you lift the electric mixer. Put in a chopstick and it can stand up without falling over.

    Black rice noodle chiffon cake step 10

  11. Use a mixing knife to mix one-third of the egg white batter into the egg yolk batter, also using the cutting and mixing technique to mix until there are no grains.

    Black rice noodle chiffon cake step 11

  12. Pour all the mixed batter into the egg white batter and mix evenly.

    Black rice noodle chiffon cake step 12

  13. Pour the mixed batter into the hollow removable bottom mold, hold the chimney with your hand, shake it hard on the table three times to shake out the bubbles, and immediately put it into the preheated oven. 160 degrees, upper and lower heat, 60 minutes. (Please adjust the time and heat according to your own oven)

    Black rice noodle chiffon cake step 13

  14. After baking, the chiffon cake is immediately placed upside down on a bottle and can be removed from the mold after it is completely cool.

    Black rice noodle chiffon cake step 14