Black rice raisin steamed cake

Overview

Let’s continue talking about pasta~ I went to the supermarket with my mother in the evening and found that the grain and oil shop started selling various grain flours, such as black rice flour, mung bean flour, buckwheat flour, sorghum flour, sweet potato flour, etc.~ I feel that although I am not a Virgo, I have a weird temper of Virgo. But he showed it vividly, especially when faced with a lot of colorful multigrain flour~ I think about the sorghum noodles and sweet potato noodles left over from the steamed nest at home, and the mung bean noodles I made last time for mung bean cakes. Okay, this time we will go for the black rice noodles and buckwheat noodles! The consequence of every time this happens is that when I go home, I will suddenly be faced with too much flour and don’t know what to do with it... So within a few days, our family will start thinking about all kinds of multigrain-flavored bread, biscuits and even cakes! This time I bought some black rice noodles and steamed a lot of steamed buns, made flower rolls, and bread. I even made a chiffon cake and a few small cup cakes, and also made the base of a mousse cake. I also worked hard... This proved a truth - in fact, flours with low starch and protein content can still be used to make cakes! In the end, there was only a little bit left. I was scratching my head and trying to make something new, but I couldn't think of anything, so I went crazy and ate raisins to vent my anger. Suddenly~~Eh? It seems like you can also make a raisin black rice cake!

Tags

• staple food
• pasta
• home cooking
• children
• old man
• breakfast
• steamed bun hanamaki
• black rice noodles
• flour
• raisins
• sugar
• yeast

Ingredients

Steps

1. 1 The starch and protein of black rice noodles are not very high, so about one to two pairs of flour are sifted into the mold;

   

2. 2 Add two tablespoons of sugar and one tablespoon of yeast;

   

3. 3 Then add a pack of milk, which is about 250g;

   

4. 4 Stir until it becomes a thick paste;

   

5. 5 Cover with gauze and set aside to ferment. Wash the raisins and soak them in cold water. Of course, I used some white wine and they are delicious~~~

   

6. 6 After fermentation for two hours, sprinkle with raisins, place over high heat, and steam for twenty minutes after the air is released!