Don't think that glutinous rice flour can only be used in Chinese noodles, and it is delicious to use in baking. When the cake is just in the mouth, you will feel that it is not as delicate as low-gluten flour, but when you eat it, the aftertaste is very thick, and the more you eat, the more fragrant. Crisp skin, soft inside
Add all the white sugar into the whole egg liquid, and heat the egg-shaped pot heat-insulating water, which is good for the whole egg, because the whole egg liquid is the easiest to send when it is 40 degrees. Touch the egg liquid by hand, it is almost cold and not hot. If the temperature is too high, remove the basin from the hot water. Generally, it takes about four minutes to send it at a high speed. Lift the eggbeater and draw a figure 8. The texture is not easy to disappear.
Put the glutinous rice flour and baking powder into the egg paste twice, and cut the batter with the method of cutting and mixing. That is, the mixing shovel is inserted from two points until eight o'clock. Mix it into the egg paste without dry flour. Do not draw a circle, so as not to defoam
Pour water slowly along the edge of the stir bar. Do not pour directly into it to avoid large area defoaming.
Slowly pour the corn oil along the edge of the stir bar. Do not pour it directly, lest the large area be defoamed and the batter finished.
Put the mold into the oven that has been preheated in advance, and the middle layer can be 170°45 minutes. Judging the mature method: After taking out, confirm whether the crack is colored or not, and whether it is dry and set. Then use the bamboo stick to insert the inside. If there is nothing on the bamboo stick, the cake is already cooked. If there is something on the bamboo stick, put it back in the oven and continue to bake for 5 minutes. If you are concerned that the skin is too dark, insert a baking tray or cover a tin foil on the top. After being released, release the mold and let it cool on the drying net.