Qifeng cake with black rice noodles

Qifeng cake with black rice noodles

Introduction:

"Refined coarse grains, soft and delicate taste, make coarse grains elegant!"

Production steps:

Step 1: 1. Raw materials: 4 eggs, 70 grams of low gluten flour, 15 grams of black rice flour, 55 grams of white sugar, 55 grams of walnut milk, 40 grams of salad oil, 3 to 5 drops of white vinegar, and a pinch of salt.

Step 2: 2. Separate the egg white and yolk and put them into a clean basin and bowl without oil and water.

Step 3: 3. Stir the walnut milk and salad oil into a paste with a manual egg beater, and there is no oil bead on the surface. Then add the egg yolk, a small amount of sugar and a small amount of pinch salt and stir them evenly.

Step 4: 4. Mix the low gluten flour and black rice flour and sift twice with a sieve.

Step 5: 5. Pour the sifted flour into the egg yolk paste.

Step 6: 6. Turn over the bottom and mix evenly with a stirring knife. Pay attention to this step, never draw a circle.

Step 7: 7. Add a few drops of white vinegar to the egg white, use the electric mixer to start to beat the egg white, and add one-third of the white sugar when the fish is soaked.

The eighth step: 8, low-grade intermediate shift to foam and then add some sugar.

Step 9: 9. When the mixer is lifted to form an elbow, add all the remaining sugar.

Step 10: 10. Continue to beat the egg white until you can see the short triangle when you lift the electric mixer, and you can stand still when you put in a chopstick.

Step 11: 11. Mix one-third of the egg white paste into the egg yolk paste with a stirring knife, and also use the cutting and mixing method to stir until there are no particles.

Step 12: mix all the egg white in the batter.

Step 13: 13. Pour the mixed batter into the hollow mold, press the chimney with your hand, shake it three times on the table, shake out bubbles, and immediately put it into the preheated oven. 160 degrees, up and down, 60 minutes. (please adjust the time and power according to your oven)

Step 14: 14. The baked Qifeng cake is immediately put on a bottle and demoulded after thoroughly cooling.

Materials required:

Low gluten flour: right amount

Black rice noodles: right amount

Eggs: right amount

Walnut milk: right amount

Salad oil: right amount

Sugar: right amount

Salt: right amount

White vinegar: right amount

Note: in view of this black rice noodles Qifeng cake can't taste coarse grains, I feel that the amount of black rice noodles can be increased according to my own preference.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original