Peach Kernel Sponge Cake

Peach Kernel Sponge Cake

1. After weighing the sticky rice flour and glutinous rice flour, put them in a large basin, and put sugar and cold water into the basin. Use a spoon to stir them into lumps. The key reminder: it is lumpy, not mushy, and there must be no dry powder;

2. Grab a handful of rice noodles to form a ball;

3. Twist gently with your hand, and it can be loosened, it is in this state; it is thinner or drier than this, the steamed sponge cake is not tasty, either it is a big lump of death, or it is too dry;

4. Prepare a noodle sieve, sieve the rice noodles, and sift them directly into the mold; put a large plate under the mold to catch the rice noodles that leaked outside;

5. All the rice noodles are sifted into the mold, and even the rice noodles that have fallen outside the mold are picked up again and put into the mold. The surface is smoothed with a spoon, and the mold is gently shaken twice clockwise to make the rice noodles settled and contact with the mold wall. The gap is conducive to the later demolding;

6. Send the mold into the steamer without preheating, the temperature is 100 degrees, and it takes 45 minutes from in to out; the steam in the steamer will not fall into the mold, so there is no need to cover the lid with plastic wrap; if there is dripping water in the big steamer In the case of food, you can cover the mold with a plate to prevent the rice noodles from becoming sticky after dripping into the rice noodles and affecting the soft taste; the steamed sponge cake comes out, has been naturally separated from the mold wall, and the small residue on the wall is removed. Pull it off to prevent it from affecting the demoulding after drying; it can be demolded when it is warm;

7. It is easy to demould, the pattern of the big peach kernels placed before has not changed, and the whole sponge cake has a flat and stylish shape.

8. Cut into pieces and eat cold or hot. Chinese traditional delicious sponge cake, simple and easy to make with less materials, healthy and nutritious.

Tips:

1. The ratio of sticky rice flour to glutinous rice flour is not particularly strict, but glutinous rice flour should not be too much, and the ratio to sticky rice flour is about 1:3, otherwise the taste will be sticky;
2. Use a sieve if you can. Don’t be lazy. If you don’t have a sieve, rub the rice noodles into fine granules as much as possible to avoid lumps;
3. If there is no cake mold, it can be made with an ordinary ceramic bowl. The inner side must be greased to remove the mold smoothly; the fixed cake mold is covered with greased paper;
4. The steaming time is calculated from the cold water pot, about 45 minutes, depending on the depth of the mold to adjust. The mold is deeper and the time is longer; the mold is shallow and wide, and the time is shorter.