Black rice cake made with Chinese and Western

Black rice cake made with Chinese and Western

Introduction:

"There are black rice cakes on the market at the gate of our community. Yiya likes them very much. But I always feel that the black rice cake has a special flavor, so I have some scruples, so I tried many ways to make my own black rice cake. This is the most popular way, four or five people swallowed a piece! This time, it was done less, because only one egg came from the black rice soaked for 24 hours So black rice has to be halved! Because every time I do something, it's almost at night, so taking photos is really a problem for me! We have to improve our technology, but how can we improve it? "

Production steps:

Step 1: soak black rice for 24 hours

Step 2: separate the egg white and protein, add a few pieces of salt to the protein, and freeze it in the refrigerator until it is semi solidified (students with electric egg beater, please ignore this step)

Step 3: add sugar in three times and whisk until hard foam

Step 4: mix oil, black rice and egg yolk

Step 5: grind the mixture into a paste

Step 6: mix the protein with black rice paste in three times

Step 7: steam for 20 minutes

Step 8: after the pot, sprinkle sugar on both sides

Materials required:

Black rice: 150g

Egg: one

Cooked salad oil: 2 tbsp

White granulated sugar: right amount

Note: 1. Quick manual method of protein: add a few pieces of salt to the protein, freeze it in the refrigerator until it is semi solidified, and then stir it. With this method, I use two chopsticks at a time, and I'm sure I can get a hard blister in 15 minutes. 2. I prefer the feeling of white sugar wrapped outside, so I sprinkle white sugar at the end, or add white sugar when the mixture is grinded at the beginning.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet