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by Shark fin
Favorite
Difficulty
Easy
Time
1h
Serving
2
This is a chiffon and black rice chiffon cake made with whole grains. Although black rice is added, the taste is very delicate. The aroma of black rice covers the sweetness of the chiffon cake, so that children who don’t like cakes also start to have a taste of cake A good impression.
This chiffon is especially suitable for home-made cakes, because the addition of black rice reduces the gluten of the flour, so it can be made directly with ordinary flour.
Black rice is a kind of rice that combines both food and medicine. The taste is particularly pure and fragrant. It has an excellent nourishing effect on weak physique, recovery from illness, anemia, and kidney deficiency. It is called "longevity rice" by the people. In addition, we can also change the way of eating to increase appetite.
Production:
1. Pour the milk into the black rice noodles, stir well, and let stand for 20-30 minutes.
2. Put the egg white and yellow into two oil-free and water-free basins. Keep the egg whites in the refrigerator while making the egg yolk paste.
3. Add the egg yolk to the sugar and stir well, then pour the oil into the egg yolk in 3 times, and add another time after each time of whipping until it is evenly emulsified.
4. Sift the ordinary flour twice and pour it into the egg yolk, stir evenly, then pour the black rice paste before, stir evenly.
5. Next to make meringue: Take out the egg white basin from the refrigerator, add salt and white vinegar, add 1/3 sugar when whipping with an electric whisk until there are large bubbles, and add 1/3 sugar when whipping until the egg whites are thick and vigorous When the egg whites can pull out slightly sharp corners, add the remaining 1/3 of the white sugar, and finally continue to beat until the egg beater has slightly curved sharp corners, and the meringue is ready.
6. Preheat the oven to 170 degrees before mixing the egg yolk paste and egg white paste.
7. Add 1/3 of the meringue to the black rice paste and stir evenly, then add the other 1/3 of the meringue to the black rice paste and stir evenly, and finally pour all the batter in the black rice paste bowl. Put it into the egg white bowl with the remaining meringue, stir evenly, and the cake batter is ready.
8. Pour the cake batter into the mold, smooth it, shake it a few times, and shake out bubbles.
9. Put the mold into the penultimate layer of the oven, adjust the temperature to 140 degrees, 60 minutes, and bake. Today I bake 2 7-inches. If you bake one, you can adjust the temperature and time according to your own oven. "
This chiffon is especially suitable for home-made cakes, because the addition of black rice reduces the gluten of the flour, so it can be made directly with ordinary flour.
Black rice is a kind of rice that combines both food and medicine. The taste is particularly pure and fragrant. It has an excellent nourishing effect on weak physique, recovery from illness, anemia, and kidney deficiency. It is called "longevity rice" by the people. In addition, we can also change the way of eating to increase appetite.
Production:
1. Pour the milk into the black rice noodles, stir well, and let stand for 20-30 minutes.
2. Put the egg white and yellow into two oil-free and water-free basins. Keep the egg whites in the refrigerator while making the egg yolk paste.
3. Add the egg yolk to the sugar and stir well, then pour the oil into the egg yolk in 3 times, and add another time after each time of whipping until it is evenly emulsified.
4. Sift the ordinary flour twice and pour it into the egg yolk, stir evenly, then pour the black rice paste before, stir evenly.
5. Next to make meringue: Take out the egg white basin from the refrigerator, add salt and white vinegar, add 1/3 sugar when whipping with an electric whisk until there are large bubbles, and add 1/3 sugar when whipping until the egg whites are thick and vigorous When the egg whites can pull out slightly sharp corners, add the remaining 1/3 of the white sugar, and finally continue to beat until the egg beater has slightly curved sharp corners, and the meringue is ready.
6. Preheat the oven to 170 degrees before mixing the egg yolk paste and egg white paste.
7. Add 1/3 of the meringue to the black rice paste and stir evenly, then add the other 1/3 of the meringue to the black rice paste and stir evenly, and finally pour all the batter in the black rice paste bowl. Put it into the egg white bowl with the remaining meringue, stir evenly, and the cake batter is ready.
8. Pour the cake batter into the mold, smooth it, shake it a few times, and shake out bubbles.
9. Put the mold into the penultimate layer of the oven, adjust the temperature to 140 degrees, 60 minutes, and bake. Today I bake 2 7-inches. If you bake one, you can adjust the temperature and time according to your own oven. "
