I made 2 pieces of whole grain directly into the cake. I don’t need an oven and steamed directly on the steamer. The two kinds of cake materials are roughly the same, one kind of coarse grain + egg + fine sugar + corn oil. These four materials are necessary. The whipped cream in the millet cake and the condensed milk in the black rice cake all add flavor, and the condensed milk can increase the sweetness. Degree, no need to add, can also be replaced by honey. Although the principle is the same, but because the size of the various coarse grains is not the same, the water carried by the soaking and draining is not the same, so in the processing of the cooking machine, the black rice should be finer than the millet. More time, soaking in advance is also to make the cooking machine better. If you have a very powerful wall breaking machine, it is ok to not soak. Finally, the taste of the finished product will be slightly different. The millet cake will be a little moister than the black rice. If you want a moister taste, you can add 10-30g of milk or water at the cooking machine. The practice is to refer to the steps of the hurricane cake, the separation of the egg yolk egg white, the use of the egg white to support the fine and fluffy tissue of the cake, understand this truth, in fact, you can mix more combinations, such as rice + honey, glutinous rice + yogurt Can steam a lot of cakes. Black rice cake can be used as a briquettes, but it is better to use a 4-inch mold to make the briquettes more realistic. I use 6-inch molds to be less satisfactory. Welcome to pay attention to [WeChat public number: retro rice], recipes and videos will be updated here, come to me
Black rice washed and soaked for 12 hours
Egg separation egg yolk egg white
Drain the black rice, egg yolk, corn oil, and condensed milk into a cooking machine to make a fine muddy paste.
The egg white is added to the fine sugar to send to the dry foaming, and the eggbeater is in an upright sharp state.
Add the egg white into the black rice yolk paste twice, mix evenly, and turn up the movement every time. Use a spatula to turn up as much batter as possible and mix it into a uniform batter as soon as possible to avoid too much defoaming.
Pour into the mold, gently shake out the big bubbles, cover with plastic wrap
Steam in the steamer for 30 minutes, turn off the lid after 3 minutes
Fold the buckle to dry it until it is hot.
Use a straw to poke a small hole. The straw is the kind of thick one, IKEA 10 yuan big bag, or you can have other tubular tools.
Welcome to pay attention to [WeChat public number: retro rice], recipes and videos will be updated here, come to me