Chiffon rice cake

Overview

I have rice flour at home, and I thought it would be amazing to try rice flour to make cakes, so I gave it a try. The finished product is still very good. It is slightly drier than the chiffon made from flour, but the texture is lighter. With the addition of milk, it tastes very fragrant. However, it is recommended not to put the dried fruit on the surface, as it will dry out. It is better to put it under the mold

Tags

• baking
• children
• breakfast
• corn oil
• corn starch
• dried fruits
• egg
• rice flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Egg yolk and egg white separation

   

2. 2 Add milk and corn oil to the egg yolk

   

3. 3 Mix well

   

4. 4 Sift in rice flour

   

5. 5 Mix well

   

6. 6 Add the powdered sugar to the egg whites three times and beat. At this time, the oven can start to preheat, with the upper and lower tubes set to 150 degrees

   

7. 7 For the last time, add the sugar and cornstarch to the egg whites and beat until short peaks appear

   

8. 8 Add 1/3 of the egg whites to the egg yolks and mix gently

   

9. 9 Pour the egg yolk paste into the egg whites

   

10. 10 Gently stir evenly

    

11. 11 Pour into a clean cup cake mold

    

12. 12 Put the dried fruits. If you want a better taste, you can put the dried fruits in the mold first and then pour the cake batter! ! ! Place in the oven at 150 degrees Celsius for 20 minutes

    

13. 13 When the time is up, take it out and let it cool