To be able to make a cake with my own hands is something I never thought of. No matter how much I pay after baking, I can’t get as much as I can gain. I have gained friends, happiness and confidence! Buy oven was sent there electric egg beater, so has been making a cake is not a very tired thing, I just suddenly suddenly want a pure manual when cooking egg liquid egg whites, manual sent proteins are a lot of people are off, because the hand will be very tired, once when I was carrying three chopsticks stir the along while didn’t see protein change, thought sort of bubble is the so-called sent, and then do the so-called cake rice cooker and now have manual egg beater eggs (smoke), feeling will send protein is not really tired, and have sent protein and successfully baking a cake, than produce electric have more sense of achievement.
How to make the sticky rice chiffon cake
Weigh what you need, the egg here is medium size, one 55 to 60 grams in the shell.
Separate the egg whites in two clean, oil-free and water-free containers.
Add the corn oil and milk to the egg yolks and stir until the mixture is completely mixed.
Sift the rice flour into the egg yolk mixture.
To make a grainless batter, mix in circles or by drawing a Z.
Add a few drops of lemon juice to the egg whites and beat with an egg whisk (you can choose to use an electric or manual whisk) until foamed. Add granulated sugar three times (add a second time when the egg whites have thinned, and a third time when the egg whites have streaked).
Whip the egg whites until they lift the whisk to pull out a small bend hook (if the whites are not skilled enough, whip them until they lift the whisk to pull out small sharp corners).
Mix a third of the meringue with the yolk mixture, stir or cut.
Pour the mixture back into the remaining meringue.
Once again, use the method of cutting or flipping to completely mix well, and the good cake batter is smooth, glossy and light.
Pour the batter into a 6-inch cake mold and shake the mold a few times to remove the bubbles.
Transfer to preheated oven (after whisking egg whites, preheat oven). Bake in 160 medium heat for 40-45 minutes.
When it comes out of the oven, the cake is shaken out with a jolt of steam or two, then flipped upside down, cooled and moulded.
- The oven temperature and time are for reference only, please adjust according to the temper of your own oven
- 2. After the cake expands to the highest, it will fall back. At this time, the cake will be almost cooked.
How To Make The Sticky Rice Chiffon CakeServings: 2 people
- Egg beater
- The mould
- the oven
- 3 Eggs
- 55 g Sticky rice
- 25 g Corn oil
- 30 g Milk
- 50 g Sugar
- A few drops of Lemon juice