Homemade Millet Cake
1.
After washing the millet, soak it for 24 hours;
2.
After soaking, drain;
3.
Prepare two clean, oil-free and water-free stainless steel basins, and separate the yolk and egg white of the eggs for use;
4.
Pour millet, egg yolk, condensed milk, salad oil into the food processor;
5.
Make millet paste, the finer the better!
6.
Try to beat as finely as possible, preferably through a sieve.
7.
Drop the lemon juice into the egg whites (3 drops is enough!) If you don't have lemon juice at home, you can use white vinegar instead!
8.
First set the electric whisk to low speed (I used the 3rd gear), and then add one-third of the fine sugar when the whisk looks like a fish-eye bubble.
9.
Continue to whip the egg whites at a low speed. When the egg whites become denser and foamy, add one third of the fine sugar and continue to beat.
10.
When you see that the egg whites are getting thicker and thicker and there are lines, add the last third of the fine sugar and continue to beat;
11.
When you lift the electric whisk and find that the egg white on the whisk can pull out the curved sharp corners, it means that the wet foam has been reached;
12.
After reaching the wet foaming, adjust the speed of the electric egg beater from the original low speed to the highest speed, and continue to beat. Until the egg beater is lifted, the two egg beaters are upright, and the short sharp corners will not bend, indicating that the egg white has reached dry foaming, and the whipping can be stopped.
13.
Use a silicone spatula to first transfer 1/3 of the egg whites into the millet paste, and then quickly mix the millet paste and egg whites evenly. (Note: Do not draw a circle when stirring, but also stir up and down evenly until the egg whites and millet paste are completely fused together.
14.
Then pour all the mixed millet paste into the remaining egg whites, and use the same method to stir and mix well;
15.
Mixed millet batter;
16.
Pour into an 8-inch cake mold to shake out the bubbles.
17.
Cover with plastic wrap and put it in the steamer; (to prevent water vapor from dripping, the surface of the millet cake is flatter and more beautiful)
18.
Cover the pot and steam on high heat. After the water boils, turn to medium heat and steam for 40 minutes. After turning off the heat, let it be stuffy for 5 minutes!
19.
Steamed millet cake;
20.
Uncover the plastic wrap;
21.
Demoulding, (^_^) Not bad!
Tips:
1. Remember: Don't open the lid during the steaming process, otherwise the millet cake will collapse and shrink!
2. This recipe can also be used to make black rice cakes, the method is exactly the same, just replace 150 grams of millet with black rice!
