# Fourth Baking Contest and is Love to Eat Festival# Glutinous Rice Cakes

Name: # Fourth Baking Contest and is Love to Eat Festival# Glutinous Rice Cakes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 48g Glutinous rice flour; 30g Sugar; 20g Corn oil; 25g Yogurt; Some Coconut

by A Apple Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Everyone knows that in addition to using eggs, you also need to use low-gluten flour. But the little cakes I made, without adding any flour, are crispy on the outside and soft and fragrant on the inside. When freshly baked, the outer shell is crispy, and the inside is soft and slightly elastic, fragrant and waxy. The next day after putting it in the fresh-keeping bag, the cake body became soft and elastic, which was another flavor. The son brought the cake to school, and the children grabbed it all. They all said it was amazing and delicious, and the taste was different from the taste of the cake shop outside.

2 eggs, glutinous rice flour, 48 grams of sugar, 30 grams of corn oil, 20 grams of yogurt, 25 grams of coconut, and a little bit of coconut.”

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Glutinous Rice Cakes

1. Prepare ingredients.

2. Separate the yolk and white of the egg, and the white must be placed in a clean basin that is free of oil and water.

3. Add sugar in three times and beat until stiff foaming.

4. Add egg yolks. (I poured it in together)

5. The egg yolks can also be added one by one, the first one is mixed at high speed and then the second one is added; beat until the dripping egg liquid disappears in about 10 seconds.

6. Sift the glutinous rice flour twice, draw L and stir until there is no dry powder.

7. Sprinkle yogurt and corn oil evenly on the surface of the egg batter, and again draw an L shape from the bottom of the egg bowl and mix well

8. Pour the egg batter into the piping bag and squeeze it into the twelve continuous molds in the school kitchen. Sprinkle a little coconut on the surface and shake out bubbles.

9. Put it in the preheated oven in advance, the middle and upper layer, the heat is 180 degrees, and the heat is 190 degrees, about 15-18 minutes. (The upper and lower fire can also be the same, I like the bottom shell just out of the oven, so the lower fire temperature is increased)

10. After being out of the oven, release the mold and let it cool.

11. With a pot of De Qizhen Tea Series of mellow and cooked Pu, you are not afraid of growing meat after eating.

12. Enjoy it beautifully

13. Enjoy it beautifully

Tips:
1This recipe can also be used as cupcakes. The roasting time should be increased appropriately.
2 This formula is a twelve continuous mold of Xuechu.