Baileys Sweet Rice Cake
1.
First, prepare the ingredients for making Baileys Sweet Rice Pound Cake: 76 grams of unsalted butter, 1.6 grams of baking powder, 19 grams of low flour, 42 grams of almond flour, 140 grams of rice, 68 grams of powdered sugar, a little vanilla extract, 2 lemons, 58 grams of egg liquid, 30 grams of Baileys liqueur
2.
First, mix the rice with Baileys liqueur and beat (knead) until there are no particles (must be kneaded enough, or the surface of the cake will have burnt rice grains, which will affect the taste)
3.
Beat 76 grams of softened unsalted butter until the color is white, smooth and shiny (bird feather shape)
4.
Add almond flour to the butter and beat at low speed until the two are completely blended
5.
Add the rice from step 2 to step 4, stir evenly, and beat at medium speed to fill the batter with more air. When whipping, scrape out the skins of 2 lemons (be careful not to white part inside) and chop them
6.
Add lemon zest to the batter, continue to beat, slowly add the egg liquid and vanilla extract to the batter, beat evenly, and stir the batter with a spatula
7.
After mixing the powdered sugar, low powder, and baking powder, sieve it, and sift it into the batter twice. Make sure that the mixture is evenly mixed and then sift it into the next time. Stir it evenly with a spatula.
8.
Squeeze the batter into the mold and use a small spoon dipped in water to smooth the surface of the batter. When the oven heats up to 160 degrees, bake at 150 degrees for 40 minutes, then turn to 120 and bake for 20 minutes. After being out of the oven, it is inverted onto the grill (because the surface of the finished product is the bottom surface of the cake)
9.
Make cognac orange wine syrup when baking the cake: bring 65 grams of water and 43 grams of fine sugar to a boil, turn off the heat and pour the cognac orange wine while it is still hot, stir evenly, and when the cake is out of the oven, brush with the cognac syrup while it is hot. Refrigerator
10.
To make chocolate ganache glaze when refrigerating the cake, boil 86 grams of butter and 100 grams of whipped cream until boiling, turn off the heat and add to 86 grams of dark chocolate and mix well. Put Ferrero in the dark chocolate ganache mixture, roll it around, take it out, and place it on the baking oil paper. When the "8" can be drawn when the chocolate ganache liquid is lifted, shake the container to remove bubbles, pour it on the cold cake, decorate with strawberries and ferrero, and sift lightly with a layer of powdered sugar.
Tips:
1. The rice must be kneaded to a particle-free state, otherwise the finished product will have a particularly scumbag taste.
2. The baking time and temperature depend on the conditions of your own oven.
3. The texture of the freshly baked cake is soft, so don't move it back and forth.
4. It is okay to decorate without powdered sugar and strawberries, and it will feel more ugly when decorated.
5. The yellow lemon peel is better than the green one. I used the green one because it has been useless for almost a month.
6. Ferrero is too ugly and the surface is dull, so roll it in the Ganache solution.
