Black rice noodles Qifeng cake-You Are Foodie

By Iverson
8

Black rice noodles Qifeng cake

The coarse grain is finely made and tastes soft and delicate, making the coarse grain elegant!

Main Ingredients

egg A moderate amount of
Black rice noodles A moderate amount of
low-gluten flour A moderate amount of

Auxiliary Ingredients

vinegar appropriate amount
salt A moderate amount of
White sugar appropriate amount
salad oil appropriate amount
Walnut milk appropriate amount

In view of the fact that this black rice noodles Qifeng cake can not taste the coarse taste of coarse grains, I feel that the amount of black rice noodles can be increased according to my own preferences.

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

Step 2 . 2. Separate the egg white from the egg yolk, and put them into clean oil-free and water free pots and bowls.

Step 3 . 3. Use a hand whisk to stir walnut milk and salad oil into a paste, and no oil drops can be seen on the surface. Then add egg yolk, a small amount of sugar and a small pinch of salt to mix evenly.

Step 4 . 4. Mix the low gluten flour and black rice noodles and sieve them twice.

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

Step 6 . 6. Use a stirring knife to stir evenly from the bottom like cooking. Be careful not to draw a circle in this step.

Step 7 . 7. Add a few drops of white vinegar to the egg white, use the electric mixer to beat the egg white, and then add a third of the white sugar when beating the egg white to the fish bubble.

Step 8 . 8. Turn low gear to medium gear, beat into foam, and then add some white sugar.

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

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

Step 11 . 11. Use a stirring knife to mix one third of the egg white paste into the egg yolk paste, and also use the cutting and mixing method to stir until there is no granule.

Step 12 . 12. Pour the mixed batter into the egg white batter, cut and mix well.

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

Step 14 . 14. The baked Qifeng cake is immediately inverted on a bottle, and can be demoulded after it is thoroughly cooled.

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