Black rice steamed cake, this whole out of the taste is relatively soft, will not dry after the cold, eat a faint black rice fragrance, the sugar in the square is already very low, do not reduce sugar.
Protein egg yolk is separated and the protein is contained in an oil-free container
Add 5 grams of white sugar to the egg yolk, then add water, mix well, add oil, mix well, and the egg yolk paste is delicate milky
Sift the black rice flour into the egg paste and mix well. The thickness of the batter that is prepared must not be thin, and the state where the surface of the batter is scratched
Add a little bit of white vinegar to the protein, use the egg beater to hit the eggbeater and lift the thick foam hook, then add a third of the sugar, and when it hits the obvious grain, add a third of the sugar. , when you can pull out the hook, add a third of the sugar.
Take half of the protein into the egg yolk paste, take the knife in the right hand, and enter the basin from 2 o'clock. Start the scraping of the bowl to the maximum extent, scrape it to the 8 o'clock position, try to pick up the maximum amount of batter, turn the mixing knife, and batter the batter. Inside the basin. At the same time, the left hand turns the counterclockwise. Repeat this action, don't draw a circle, avoid defoaming
Add the prepared cake paste to the remaining protein and use the same method.
Pour the prepared cake paste into the mold, place it in the steamer that has been heated, and steam for half an hour. I steamed in the steamer 110 degree steaming mode for 40 minutes.