Black Rice Raisin Hair Cake

Name: Black Rice Raisin Hair Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Black rice noodles; Some Flour; Some yeast; Some granulated sugar; Some raisin

by Tian Luo girl

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Continue to talk about pasta~ I went to the supermarket with my mother in the evening and found that the grain and oil store began to sell all kinds of grain flour, black rice flour, mung bean flour, buckwheat flour, sorghum flour, sweet potato flour, etc.~ I think I am not A Virgo, but Virgo’s weird temper is very vivid, especially when facing this huge pile of colorful multigrain flour~ I think there is still steamed wowo leftover sorghum noodles and sweet potato noodles at home, as well as me. Last time we made mung bean noodles for mung bean cakes, so this time we will fight for the black rice noodles soba noodles!

The consequence of this every time is--

Suddenly when I came home, I was confronted with too much flour and didn't know how to deal with it... So within a few days, our family would want to base all kinds of multi-grain flavors of bread and biscuits or even cakes!

This time I bought black rice noodles and steamed a lot of steamed buns, made rolls, and bread. I even made a chiffon cake and a few cup cakes, and also made a mousse cake. ...

This proved a truth-in fact, flours with low starch and protein content can still be used as cakes!

In the end there was a little bit left. I scratched my head and wanted to make something new, but I couldn’t remember it, and then I vented madly and generally ate raisins. Suddenly~~Huh? It seems that you can also make a raisin black rice cake! "

Ingredients

Black Rice Raisin Hair Cake

1. The starch and protein of black rice noodles are not very high, so about one to two pairs of flour, sifted into the mold;

2. Add two tablespoons of sugar and one tablespoon of yeast;

3. Then add a pack of milk which is about 250g;

4. Stir and stir to become a relatively viscous paste;

5. Cover it with gauze and leave it to ferment. Wash the raisins and bubble them with cold water. Of course, I used some white wine, which is delicious~~~