Afternoon tea: black rice cake(xia wu cha qing song zuo hei mi gao )

Afternoon tea: black rice cake

Introduction:

"I really don't know how to make this kind of Chinese style dim sum - real black rice cake by Qi Feng's way. Its appearance is similar to that of black rice cake on the market, but its posture is slightly light; its taste is moist, not sweet, not greasy, soft and waxy. Generally speaking, it's good for afternoon tea or breakfast. "

Production steps:

Step 1: wash the black rice after weighing and soak it in water for more than 12 hours. Put the washed and soaked black rice into the blender and pour in the corn oil.

Step 2: beat in two yolks.

Step 3: beat to a fine paste. At this time, according to the consistency of the rice paste, add a little honey to adjust, so that the rice paste can be controlled at the same consistency as the egg yolk paste when making Qifeng. Don't be too thin. I didn't use honey.

Step 4: put the egg white in an oil-free and water-free container, add white sugar in three times, beat until hard foaming.

Step 5: cut and mix the protein and rice paste three times.

Step 6: finally form a thick and uniform light gray batter.

Step 7: pour into the mold (8-inch round mold) and put into the middle and lower layer of the oven preheated at 160 ℃ for 60 minutes.

Step 8: I shot this in about 23 minutes. The rice cake is not as high as the normal Qi Feng's, but there are some upward rises. In the end, it doesn't need to be reversed after baking, and it can be demoulded after natural cooling.

Materials required:

Black rice: 50g

Corn oil: 40g

Fine granulated sugar: 40g

Egg yolk: 2

Egg white: 4

Note: 1, black rice must be weighed and washed, soaked in water for more than 12 hours. 2. If step 3 black rice paste is dry, add some honey to adjust, or add an egg yolk. But remember not to be too wet.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xia Wu Cha Qing Song Zuo Hei Mi Gao