Glutinous Rice Flour Cake
1.
Large collection of materials. The glutinous rice flour is sieved in advance, and all the ingredients are weighed.
2.
Separate the egg yolks and whites, put the egg whites in the freezer compartment of the refrigerator, and freeze until the edges begin to freeze, about ten minutes.
3.
Add olive oil, milk, and 10 grams of white sugar to egg yolks. Beat the warm water with a manual whisk until it is thick.
4.
Sift in glutinous rice flour and stir until there is no dry powder. The glutinous rice flour is gluten-free, so there is no need to worry about gluten problems.
5.
The mixed batter looks a bit too thick, don't worry.
6.
The egg whites were taken out of the refrigerator, with slight ice residues on the edges. Put a few drops of lemon juice or white vinegar. (At this time, the oven can be preheated at 160 degrees)
7.
Add white sugar in three times, the first time is when the thick foam is produced, the second time is when the fine foam is produced, and the second time is after the obvious lines are produced.
8.
When the whisk is lifted, small sharp corners appear, which is the so-called rigid foam. This cake is not practical to hit hard, just hit a small hook.
9.
Add 1/3 of the egg whites to the egg yolk paste, cut and mix evenly. Recently I learned a cutting and mixing technique: the spatula goes down from the upper right corner at one o'clock and straight down to the lower left corner at seven o'clock, turning the wrist naturally upwards , Repeat this action, and mix well.
10.
Add 1/3 of the batter and mix well.
11.
Pour the batter back into the remaining 1/3 of the egg white so that it can be mixed completely evenly
12.
The reconciled batter is delicate and shiny. Lift the spatula and the batter will flow down like silk. The lines will not disappear immediately.
13.
Pour it into the mold and drop it a few times to shake out large bubbles.
14.
Put the baking tray into the second to last floor of the preheated oven, 160 degrees for 50 minutes.
15.
If the whole process is 160 degrees, some small cracks may appear on the surface of the cake. Those who mind, only need to lower the oven temperature to 140 degrees, and extend the baking time by 20 minutes accordingly.
16.
If the color is too deep, you can cover with tin foil, but the action must be fast, otherwise the cake will immediately retract, and it will be unsympathetic.
17.
After being out of the furnace, the mold is lightly dropped on the table a few times to shake out the internal heat, and immediately fall back, which can greatly reduce the possibility of retraction. Let it cool completely and cut into pieces.
Tips:
1. The cutting and mixing method pays attention to "light and fast", can not draw a circle, otherwise it is easy to defoam
2. The temperature should be adjusted according to the temper of your own oven. Like my oven, the actual temperature is 20 degrees higher. You have to lower the knob by 20 degrees each time.
