Glutinous rice cake(nuo mi fen dan gao )

Glutinous rice cake

Introduction:

"It turns out that you don't have to use low gluten flour to make cakes. A few days ago, I saw a recipe made of glutinous rice flour. I was very surprised. I tried it immediately. The finished product was amazing. It was softer than Qi Feng, and its elasticity was not generally good. When I pass by the cake on the table, I can't help pressing it. Once I let it go, it will rebound and return to its original state. It's full of elasticity, and it's fragrant and waxy in my mouth. Sure enough, as the prescription says, it has been highly praised by the broad masses of the people. "

Production steps:

Step 1: a large collection of materials. Sift the glutinous rice flour in advance and weigh all the materials.

Step 2: separate the egg yolk protein, put the egg yolk protein into the refrigerator freezer, freeze to the edge and start to freeze, about ten minutes.

Step 3: add olive oil, milk and 10g sugar to the yolk. Beat the warm water with a hand beater until it is thick.

Step 4: sift in glutinous rice flour and stir until there is no dry powder. Glutinous rice flour is gluten free, so there is no need to worry about the problem of gluten.

Step 5: the batter looks a little too thick. Don't worry.

Step 6: take the protein out of the refrigerator with tiny ice debris on the edge. Add a few drops of lemon juice or white vinegar. (you can preheat the oven at 160 degrees)

The seventh step: three times to add white granulated sugar, the first time is to play the rough bubble, the second time is to play the delicate foam, the second is to play the obvious texture.

Step 8: when the beater is lifted, a small thin sharp corner appears, which is called hard foaming. In fact, this cake doesn't need to be hard. It's OK to make a small hook.

Step 9: add 1 / 3 protein into the egg yolk paste, cut and mix evenly. Recently, I learned a method of cutting and mixing: the scraper goes down from the top right corner at one o'clock, and straight down from the bottom left corner at seven o'clock. The wrist naturally turns up. Repeat this action and mix well.

Step 10: add 1 / 3 batter, cut and mix well.

Step 11: pour the batter back into the remaining 1 / 3 of the protein, so that it can mix well

Step 12: make the batter fine and glossy. Lift the scraper and the batter will flow down like silk. The lines won't disappear immediately.

Step 13: pour it into the mold, drop it a few times and shake out big bubbles.

Step 14: put the baking tray into the penultimate layer of the preheated oven, 160 degrees for 50 minutes.

Step 15: if the whole course is 160 degrees, there may be some small cracks on the surface of the cake. If you mind, just lower the oven temperature to 140 degrees and extend the baking time for 20 minutes.

Step 16: if the color is too deep, you can cover it with tin foil, but the action must be fast, or the cake will retract immediately, without mercy.

Step 17: after coming out of the oven, gently drop the mold on the table, shake out the internal hot gas, and immediately reverse the button, which can greatly reduce the possibility of retraction. Let cool completely and cut into pieces.

Materials required:

Glutinous rice flour: 130g

Eggs (small): 6

White granulated sugar: 50g (protein)

Olive oil: 45g

Milk: 60g

Lemon juice: a few drops

Note: 1, cutting and mixing techniques pay attention to "light, fast", not circle, otherwise it is easy to defoaming. 2, the temperature should be adjusted according to the temper of my oven, like my oven, the actual temperature is 20 degrees higher. You have to lower the knob 20 degrees each time.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nuo Mi Fen Dan Gao