Once I ate the black rice cake in Shantou, it was delicious. The second time I bought it was not the first time. It was very disappointing, so I started to lick it, just black rice could not finish, and my own black rice noodles.
In fact, it is a hurricane. If you learn to do a hurricane, it is very simple. The egg yolk is separated, and the egg white is placed in an anhydrous, oil-free eggbeater, which is placed in the freezer compartment and the freezer compartment.
I am used to the post-egg method. I also use the post-egg method. Put the oil and water together and use a manual egg beater. After emulsification, add black rice flour. After you can't see the dry powder, pour in the egg. Mix gently and gently and gently.
Take out the egg white, the edge of the ice can be iced, dripping three drops of lemon juice, no need to add, start the egg beater, coarse bubble plus one-third sugar, high-speed bubble to add the remaining half of the sugar, At high speed, there is a clear grain to add the last sugar, and the middle speed turns to beat the egg pot, and then play at low speed for a while until dry foaming.
Steaming the cake is going to burn the water. Add a lot of water, because after that, it will be burned for 35 minutes. Don't burn the pot.
Add one-third of the protein to the egg yolk paste, and the island hurricane mixes the technique. Then pour it back into the protein, mix it evenly, and the paste will not flow after mixing. It is light and fluffy, indicating that the protein is well beaten. 15cm high into the six-inch mold, I use the chimney mold, also six inches, tapping the big bubble
Pour into the mold is not flowing, but even if it is flowing, it may not be so soft, it is delicious, and it will be better next time.
The surface is decorated with sugar osmanthus, which was lasted for last year. Wrap the plastic wrap, put it into the steaming pot that has been boiling, suffocate for a few minutes after 35 minutes, shake it out, and let it cool down.