Steamed Rice Flour Cake

Name: Steamed Rice Flour Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 130g Rice flour; 20g low-gluten flour; 160g Milk; 4 piece Egg; 70g white sugar; 40g Edible oil; 3g Salt; a few drops white vinegar

A cloud-like steamed chiffon made with whipped egg whites and blended rice flour, gentle steaming keeps it moist, fluffy, and delicately sweet with a subtle rice aroma.

1 hrNewHard Snacks Steam Sweet & Fragrant

Instructions

1
First, separate the egg yolk and egg white into two containers that are free of water and oil.
2
The separated protein.
3
Beat the egg yolks, add 10g of sugar, 3g of salt, and milk.
4
After beating evenly, add cooking oil and beat evenly again.
5
Mix the sifted rice flour with the low-gluten flour evenly.
6
Add sugar to the egg whites in three portions, beating 20g each time.
7
Add sugar for the second time and continue to beat.
8
Add the sugar for the last time and continue to beat, then add a few drops of white vinegar and continue to beat.
9
The protein paste has been made.
10
Add half of the egg whites (each time divide the meringue into three parts), this bowl is a bit small, so you can only add the egg whites in two parts and fold evenly.
11
After mixing evenly, pour it into the egg white sugar.
12
Continue folding and mixing evenly.
13
The cake batter is ready.
14
Pour the cake batter into the mold, tap a few times to remove air bubbles, and cover with plastic wrap to prevent water from dripping in.
15
First bring the water to a boil, then put it into the mold and steam for 45 minutes.
16
After the cake is steamed, let it sit for 3 to 5 minutes before opening the lid and taking out the cake mold.
17
After cooling, demold the cake (demolding is very complete). When cut open, the texture is delicate, soft, fluffy, and melts in your mouth.