Fragrant rice Marfan with brown sugar

Fragrant rice Marfan with brown sugar

Introduction:

"Brown sugar fragrant rice muffin, seeing this cake from Mr. Meng, was moved. What's the feeling of brown sugar muffin with rice? It's just that there's no time to try it. Surprisingly, "the white rice cooked today?" "How do you think of boiled rice today?" I don't know the careful thinking behind this strange question.... Fortunately, there is still some white rice left, so people who have never been cold to white rice have secretly kept some

Production steps:

Step 1: Materials

Step 2: Boil brown sugar and milk over low heat

Step 3: brown sugar dissolved, slightly boiling

Step 4: add rice

Step 5: continue to cook for 1 minute, turn off the heat and let cool

Step 6: soften the raisins with rum

Step 7: squeeze dry and reserve

Step 8: knock the eggs into a large bowl and add oil

Step 9: stir evenly

Step 10: sift the flour and baking powder together and pour into the egg

Step 11: mix slightly

Step 12: add rice red syrup

Step 13: pour in the raisins

Step 14: mix well

Step 15: pour in the paper mold

Step 16: put in the middle layer of oven, heat 190 degrees, heat 180 degrees, bake for 25-30 minutes

Step 17: release

Materials required:

Brown sugar: 50g

Milk: 50g

White rice: 75g

Raisins: 35g

Rum: 25g

Egg: 1

Corn oil: 40g

Low gluten powder: 75g

Baking powder: 1 / 8 TSP

Note: brown sugar need to be screened in advance, batter into the paper mold about 7 minutes full, I loaded less, the result did not rise. When mixing the batter, do not stir in circles to avoid gluten

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet