Steamed Rice Cake

Hello everyone, I'm Sister Gao. Today we'll make steamed rice cakes. The materials are very simple. I used the sticky rice noodles I bought, that is, rice noodles. If you use a wall-breaking machine to grind yourself, grind it a little more finely, otherwise you can eat rice particles in the cake. Before making rice cakes, burn a pot of water, just like we bake cakes and preheat the oven in advance. The cake body is the practice of chiffon cake. 5 large eggs, no need to return to room temperature. Take it out of the refrigerator and use it directly. Take the egg yolk out with your bare hands. Add rice flour, milk, and oil to the egg yolk. What I do is a cake with a basic taste. You can add other ingredients at this time to change its taste. For example, sugar osmanthus, sugar rose, old bad, or honey. If other ingredients are added, try to keep this thick after stirring. It is relatively easy to mix with protein cream and can hold small bubbles in protein cream. Starts to kill the protein. If you have white vinegar or tartar powder, you can add a little. Acidic substances will help the protein to get rid of. If not, it doesn't matter if you don't add it. After the big bubbles come out, add sugar several times. I used it from the beginning is the most high-end. At the end of the day, I lowered my gear to play. This protein cream will be more delicate and not easy to beat. Stop before reaching dry foaming. This time the protein cream base is upright and upward. But there's a little bend in the tip. It doesn't matter if you accidentally hit the dry foam. Add three times to the egg yolk paste. Stir well with stirring method. This is a baking tray 6 inches in diameter and 4 inches high. Pad a sheet of baking paper. Slowly pour in the batter. About 7 points full. Wrap it in aluminum foil to prevent water droplets from falling in. Put it in a steamer with water already boiling. Cover and steam for 50 minutes. After steaming, it went up a lot. Already propped up the aluminum foil. Are you worried that the cake will stick to aluminum foil? After taking it out, shake it on the table. Remove the aluminum foil. It's not sticky at all. And the cake is automatically separated from the baking tray. Don't turn it upside down, the cake will fall off. Turn the baking tray on its side. Then let the cake cool down a little. After a while, change direction. You turn around and the cake runs out by itself. After it is completely cooled, it will not retract or collapse. Cut it open and look inside. I don't need to say much, the internal structure is clear at a glance. Thank you for watching. I'm Sister Gao. I'll see you in the next episode.