Milk-flavored Black Rice Steamed Cakes-steaming Will Not Make It Hot, Steaming Will be More Delicious
1.
Prepare all the ingredients in advance.
2.
Stir the salad oil + water evenly.
3.
Add the egg yolk and stir well.
4.
Pour the sifted flour (glutinous rice flour + milk powder + black rice flour) at one time.
5.
Put all the fine sugar from the egg whites into the mixing tank of the cook machine.
6.
The chef's machine is turned on six gears, stirring at high speed.
7.
Lift up the egg beater and make it stand upright as shown in the figure. I used it for about 1 minute.
8.
Take half of the beaten egg white and pour into the black rice egg yolk paste, cut and mix evenly.
9.
Pour into the remaining meringue, cut and mix evenly.
10.
Pour in the dried fruit (coated with a thin layer of low flour), walnut kernels and pumpkin seeds, and mix well.
11.
Pour into the mold, cover the top with plastic wrap, tie it with a bag, and fix it.
12.
Steam on medium-high heat for 45 minutes.
13.
The steamed cake will be poured and cooled immediately.
14.
Cut open and enjoy.
15.
The organization is very delicate.
Tips:
1: Regarding whisking the egg whites, it must be whisked in a water-free and oil-free container. The power of the cook machine is higher than that of the whisk, so the whisking time is shorter, so do not use the time to refer to the egg whites, but to judge by the state
2: When mixing the meringue, you must use the cutting and mixing method. Do not mix in a circle, it is easy to defoam
3: Add enough water to the steamer at one time, do not open the lid to add water in the middle
4: The steamed cake is immediately inverted and shaped
