#aca烤明星大赛# Oil-free Brown Sugar Black Rice Cake
1.
Separation of white and egg yolk. Add a few drops of brown sugar and lemon juice to the egg whites.
2.
From low to high to low speed, hit hard.
3.
Add the egg yolk to the beaten egg whites.
4.
Beat with a whisk at low speed.
5.
Sift in the black rice noodles.
6.
Stir in J shape evenly.
7.
Pour into the mold. (I am a heightened four-inch mold, which is just full after baking.) Lightly shake it a few times and flatten it.
8.
140-150 degrees for about 32 minutes. Take it out and let it cool down.
9.
Demould and cut to desired height.
10.
The yogurt is dehydrated beforehand. Pour the yogurt into the gauze and squeeze some of the water with your hands at the beginning. Then you can hang it in the air and freeze for dehydration overnight. If it is not to the right level, you can press a heavier item on it and dehydrate it for 1 hour. about.
11.
The state of dewatered yogurt is similar to that of cream cheese.
12.
Sift an appropriate amount of matcha powder into the dehydrated yogurt and mix well.
13.
Because mine is sugar-free yogurt, I added an appropriate amount of powdered sugar and mixed well.
14.
The mixed yogurt is a bit like buttercream.
15.
Pull string on the cake.
16.
Decorate with fruit.
17.
Finished product
18.
Finished product
