Butter Rice Flour Cake
1.
First cut the butter into small pieces, soften it thoroughly at room temperature, and then add the fine sugar. Use a whisk to start whisking.
2.
Continue to beat for 2-3 minutes to increase the volume and lighten the color of the butter.
3.
Then add eggs and milk to the butter. At the same time, mix the flour, rice flour, and baking powder in another bowl.
4.
Sift the flour into the butter.
5.
The next steps are very simple, just like in the picture, continue to beat slowly with a whisk to mix the powder and butter, and create a gluten structure. It will take about 2 minutes at a slow speed.
6.
Let it sit for about 2 minutes, and the batter is ready.
7.
Finally, pour the cake batter into a fruit strip mold (if it is a non-sticky mold, you need to apply a thin layer of butter to prevent sticking). Put it in a preheated oven at 170℃ and bake for about 30 minutes until the cake is completely fluffy and the surface is golden brown. Use a toothpick to pierce the inside of the cake. There is no residue on the extracted toothpick, which means it is cooked (different oven temperatures are different, please adjust the baking temperature and time according to actual conditions).
8.
After being out of the oven, put the cake out of the mold while it is hot with heat-insulating gloves, and place it on the cooling rack to cool.
9.
Finished product.
Tips:
1. Rice noodles are powders made from the rice we eat everyday (also called sticky rice noodles). It is not sticky, do not use glutinous rice flour instead, otherwise the taste will be wrong. To make this cake, half of the flour and half of the rice flour are used to make the cake have a unique texture and taste. This is a looser and softer mouthfeel with a slightly floury feeling. It is worth trying.
2. If you don't have rice noodles, you can directly use rice to grind them into powder with a wall-breaking machine. Put the rice into the dry grinding cup and beat it with the fruit and vegetable program (if the beaten is not fine enough, you can continue to beat it at high speed for 1-2 minutes). But please make more shots at a time, such as 200 grams at a time, and the extra can be used next time (if only the 40 grams in the formula is too small, it will be difficult to beat).
3. The flour should be medium-gluten flour (or high-gluten flour can also be used), not the low-gluten flour we usually use for cakes. This is because half of the rice flour is added, and the protein in the rice flour does not form gluten like wheat protein, so medium-gluten or higher-gluten flour is needed to balance the gluten.
4. Baking powder can make the cake fully fluffy and form a delicate structure, which cannot be omitted.
5. The butter in this recipe cannot be replaced with vegetable oil.
