Oil-free Black Rice Soy Milk Cupcakes

Name: Oil-free Black Rice Soy Milk Cupcakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 30g Low-gluten flour; 40g Black rice cake flour; 20g Sugar; 35g Quinoa Purple Potato Soy Milk; Some oatmeal

by Blue fat man is not plain fat paper

4.6 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

2

I like to drink quinoa and purple sweet potato soy milk recently, and it tastes great to make cakes. Black rice cake flour is rich in nutrients, and the oil-free formula is healthier. "

Ingredients

Oil-free Black Rice Soy Milk Cupcakes

1. Use a soymilk machine to make a cup of quinoa and purple potato soymilk, let cool for later use.

2. Add sugar to the egg whites in 3 times and beat until dry and foamy.

3. Add egg yolk to the meringue, and use an electric whisk to beat evenly at the first speed until it leaves a trace after the whisk.

4. Sift in low-gluten flour and black rice cake flour.

5. Stir evenly with a silicone spatula.

6. Pour the soy milk on the surface of the cake batter, remember to spread some, and continue to mix evenly.

7. The mixed batter is very delicate and smooth.

8. Squeeze the batter into the paper cup, about seven to eight minutes full, after squeezing, shake the paper cup slightly to shake out the bubbles. Sprinkle oatmeal on the surface.