Recipe: Pumpkin rice cake without oven version

Home Cooking Recipe: Pumpkin rice cake without oven version

Notes:

Note that this formula is soft and wet, because at that time my man got gastroenteritis, so deliberately done soft and bad, everyone pay attention to adjust the ratio of rice flour and pumpkin mud!

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare some rice noodles, or flour. I used to put rice into the cooking machine to make powder, about 80G (how many grams is not the key, you can adjust it with your own, this part is relatively small, the finished product is relatively soft), sifted three times, so the taste is more delicate .

    Prepare some rice noodles, or flour. I used to put rice into the cooking machine to make powder, about 80G (how many grams is not the key, you can adjust it with your own, this part is relatively small, the finished product is relatively soft), sifted three times, so the taste is more delicate .

  2. Wash the small pumpkin, peel it, cut off the seeds and cut into pieces, steamed on the pan. I have steamed for about 15 minutes.

  3. The steamed pumpkin is made into a puree with a cooking machine, about 350G, and it is kept in a clean bowl. Still, the recipe was soft and wet, because at that time my man had gastroenteritis. If it was normal, the pumpkin mud had a large water content and it was necessary to reduce some of the amount.

  4. There is no cooking machine, juicer, meat grinder, and the steamed pumpkin is smashed into a mud with a spoon. But if you are using a spoon, you must spend more time and effort, and after the end of the meal, it is best to filter, the thinner the pumpkin, the softer the cake.

  5. Take two raw eggs and separate the egg yolk from the protein. Note: It is critical that the protein be separated into a large, water-free, clean, fresh container.

  6. Add the egg yolk to the pumpkin puree, stir it, mix well, then pour the sieved rice flour (or sieved flour) into it, then stir it up and turn it into egg yolk pumpkin paste. Be careful not to let the flour or rice flour agglomerate, so be sure to stir it for a while. Ah, this step is done with chopsticks, and no high-tech stuff is needed.

  7. Protein I was separated into a stainless steel pot, then beaten with a whisk, hit the protein with a thick bubble, add 10 grams of sugar, continue to fight, hit the protein to start, add 10 grams of sugar And then hit, hit the protein is thick and porcelain, add a third fine sugar 10 grams, and finally play for a while, in order to make the last sugar can be evenly distributed. That is to say, a total of 30 grams of sugar, added in three times, will be finished after adding the protein. Check if it is good, you can turn the pot over and the protein will not fall out.

  8. The protein is added to the egg yolk paste in portions and mixed uniformly by chopping. Pour the finished material into the mold for baking the cake. Of course, you can pour it into a large bowl. Then I use a spoon to smooth the surface, cover it with a layer of plastic wrap, and then you can Steamed on the pot! ! Fire, steam for forty minutes, turn off the fire, remove the plastic wrap, peel off the plastic wrap, the cake will rise up, naturally cooled, will shrink to the middle, very good demoulding.

Tips:

How much to add, how much to reduce, depending on individual taste, the entire process does not need to add water, do not need to put oil, but do not need any fermentation, so do not have to worry about mastering the fermentation method and affecting the taste. I use rice flour instead of flour. The taste of the cake is soft and moist, but it is not sticky at all, but it is very tender. If you use flour, the taste will be bitterer than the rice. This pumpkin rice cake can also be eaten for the little baby. From the ingredients, the amount of pumpkin is far greater than the amount of rice flour, so the moist softness is more obvious. Like a very fluffy girl, you can increase the amount of rice flour or flour.


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