Black Rice Flour Chiffon Cake
1.
Prepare black rice cake flour, eggs, corn oil, milk, and sugar; each egg weighs about 65 grams with shells. Corn oil can be replaced by soybean oil, salad oil and other non-obvious vegetable oils. Milk can be made with water or soy milk. Substitute; 8 65g shelled eggs, 160g Xinliang black rice cake flour, 80g corn oil, 90g milk, 110g white sugar.
2.
Separate the egg white and the yolk, put the egg white into an oil-free and water-free egg-beating bowl, and put the egg yolk into a single bowl.
3.
Add corn oil and milk in sequence, and stir well until there is no oil and water separation.
4.
Sift in the black rice cake flour, because there are black rice and black sesame seeds in the flour, so there will be some rough black skin at the end of the sieve, it doesn’t matter, pour it into the basin; in addition, the egg size is different, you can reserve 10 grams of flour, Adjust the dosage according to the state of the batter.
5.
Use a manual whisk in an irregular direction to mix the flour and egg liquid evenly, without dry powder and no small bumps, lift the egg head, the batter is popular but flows down slowly in a ribbon shape, set aside for later use.
6.
After the egg whites are made into coarse bubbles with an electric whisk, add sugar in three times, which are coarse bubbles, fine white foaming, and obvious lines. Lift the egg beater and the egg white paste is just a small bend.
7.
Take 1/3 of the egg white paste into the egg yolk black rice paste and mix it evenly with a manual whisk; at this time, the oven starts to preheat 150 degrees.
8.
Pour the cake batter in step 7 back into the meringue bowl, and stir evenly from bottom to top with a spatula to form a delicate cake batter.
9.
Pour the cake batter into 8-inch and 6-inch chiffon cake molds, and shake them slightly.
10.
Put the mold into the middle layer of the preheated oven, heat up and down at 150 degrees, about 50 minutes, and adjust the temperature and time according to your own oven.
11.
After the baked cake comes out of the oven, shake it a few times and buckle it upside down on the drying rack. After it is completely cooled, it will be demoulded and cut into pieces for consumption.
Tips:
1. This amount is the amount of two cakes. If you make an 8-inch one, 4 eggs will not fill the mold; if you make 5 full eggs, you can multiply the amount of each ingredient by 5/8 to convert it, but also Adjust according to your own methods and habits.
2. The baking time and temperature can be adjusted according to the situation of the oven, so you can learn and use it flexibly.
