Recipe: Sweet potato sticky rice noodles

Home Cooking Recipe: Sweet potato sticky rice noodles

Notes:

A hurricane that collided with yourself! ! There is a rice and sweet potato flavor (sticky rice flour is actually rice flour) 8 inch round mold, it is recommended to do the original hurricane to do it again

Ingredients:

Steps:

  1. Home Cooking Recipe: Egg yolk paste: milk + salad oil mixed emulsified Add sticky rice powder Sweet potato steamed, pressed into the mud, add and mix well (in fact, how much sweet potato does not matter) Egg separation, egg yolk added to the surface and mix well (after the egg method is more uniform, on the map The granules are sweet potatoes. In fact, they are not pressed too much and are roasted and granules are also delicious!) The yolk paste is finished!

    Egg yolk paste: milk + salad oil mixed emulsified Add sticky rice powder Sweet potato steamed, pressed into the mud, add and mix well (in fact, how much sweet potato does not matter) Egg separation, egg yolk added to the surface and mix well (after the egg method is more uniform, on the map The granules are sweet potatoes. In fact, they are not pressed too much and are roasted and granules are also delicious!) The yolk paste is finished!

  2. Home Cooking Recipe: Beating protein: (forgot to take pictures...) Five proteins hit the fisheye bubble plus one-third of the sugar. Play to the grain and add one-half of the remaining sugar. Hit the big hook and add all the sugar. Hit hard foam, you can lift two small sharp corners

    Beating protein: (forgot to take pictures...) Five proteins hit the fisheye bubble plus one-third of the sugar. Play to the grain and add one-half of the remaining sugar. Hit the big hook and add all the sugar. Hit hard foam, you can lift two small sharp corners

  3. Home Cooking Recipe: Mix the cake paste: Put a third of the protein cream into the egg yolk paste and mix well. Pour back into the protein cream and mix well. @Use your favorite technique, as long as you don't defoam, if you are skilled, you can mix it by hand! @

    Mix the cake paste: Put a third of the protein cream into the egg yolk paste and mix well. Pour back into the protein cream and mix well. @Use your favorite technique, as long as you don't defoam, if you are skilled, you can mix it by hand! @

  4. Pour into the cake mold and shake off the big bubbles

  5. Bake at 150 degrees for about 50 minutes (according to your own oven adjustment, my oven temperature is high, 160-170 is suitable if it is low)

  6. I fell off the buckle and let go of the mold after cooling (I like manual demoulding) enjoy~

Tips:

- After the egg method, don't worry too much about gluten, just mix well - be sure to do the basic hurricane and do this again! - Quietly telling you, when I was doing it today, my brother was eager to eat when he was still hot. I guess what? very perfect! Do not shrink down and not collapse! ! Therefore, if you are generally skilled, you don't have to be so rigid. Or add it. If you release the mold, it will not be completely cooled. The outside will be a little bit wet. Take it out and dry it. The bottom cake scraps are also a bit more, but it does not affect Kazakhstan.


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