How to Make Black Rice Steamed Cake
Black rice Warm water sponge cake is a nutritious and delicious side dish, very easy to make. The key to making the black rice warm water sponge cake tasty lies in the ingredients and steps.Cooking Network The editor will provide a detailed introduction to the simple recipe for black rice warm water sponge cake.
Black rice warm water sponge cake Ingredients Introduction
Main ingredients:
Rice flour (70g)(20g) Black rice powder Egg(s) (5) Auxiliary materials:Xishuang Corn germ oil (70g)
Yakult
(70g)Sugar (35g) Rum (2-3 drops)Black rice warm water sponge cake preparation steps: 1. Claim #Xishuang corn germ oil#Prepare ingredients: corn germ oil and yogurt, low-gluten flour, sugar, black rice powder, eggs, rum are ready Egg yolks
Preparation
2. Put the egg whites in two dry and clean bowls separately.
Add yogurt to the yolk bowl and mix with an egg whisk.
Pour the Xishuang corn germ oil into a pan and heat on low fire until boiling.
4.Off the heat, add low-gluten flour and black rice powder, stir quickly and evenly. Let it cool to a touchable temperature, then add yolk liquid and mix into a yellow paste.
Egg whites
Bread pudding
Add 2-3 drops of rum to the egg whites to remove the odor.
8.Using an electric mixer on high speed until large bubbles appear, add first sugar. Continue beating until thick and dense bubbles form, add second sugar.
Beat until flowing state, then check for clear patterns. Use a beater to lift and check if it forms a straight sharp hook hard peak.
Take 1/3 of the whipped whites into the yellow paste and fold evenly with a spatula.
Pour back the remaining whites, continue folding until evenly mixed.
Pour the mixture into a seven-inch springform pan, cover the bottom with aluminum foil to prevent leakage.
Hold the pan by both hands and shake to remove bubbles.
Place in a preheated oven at 170°C, bake for 50 minutes on upper and lower heat. Adjust to 160°C if the surface has hardened.
Knock the cake gently after baking to release internal heat, then invert and let it cool naturally at room temperature.The cake comes out intact without shrinking or collapsing, feeling light in hand.Cut into pieces; the interior is fine-textured, soft, sweet, and elastic. Very successful. Finish decorating the finished black rice warm water sponge cake.
Tips:Note: The ingredients are for reference only. Adjust oven temperature according to your personal oven. Keep an eye on it and avoid overcooking. Black rice flour can be purchased from stores or online. Preheat oven to upper and lower heat, bake on middle rack for 50 minutes. When the cake surface puffs up and firms, reduce temperature to 160 degrees and continue baking.
17. Remove from oven and tap to release internal steam, then turn upside down to cool naturally at room temperature.
18. Once cooled, the cake easily detaches without shrinking or sinking; it feels very light.
19. Slice into portions with a fine texture, soft yet elastic, sweet and fragrant; a great success.
20. Decorate finished black rice flour sponge cake.
2Tips:
Note: Ingredients are for reference only; oven temperature should be adjusted based on your specific oven. Always keep an eye on the baking process to avoid over-baking. Black rice flour can be purchased from supermarkets or online.
