The practice of rice flour steamed sponge cake, how to do delicious
Do height to be controlled in 5cm by this dosage with 8 inches of quadrate moulds, feel ply is more appropriate.
Common flour and stick ground rice to press 2:1scale compares 1:1scale is a few more loose, can adjust according to him be fond of.

With makings 

Stick ground rice 120 grams
Common flour 240 grams
White sugar 50 grams
Yeasty pink 5 grams
Water 330 grams
Red jujube 12
Currant 50 grams

The practice of rice flour steamed sponge cake 

  1. Red jujube and currant a little bubble a little while, wash clean.

    The practice measure of rice flour steamed sponge cake 1

  2. While bubble washs red jujube, currant, mix all other material in the recipe and mix is even, if plan institute is shown.

    The practice measure of rice flour steamed sponge cake 2

  3. The mould wipes oil or paper of silicone oil of small pieces of cloth used for patches, the panada with good agitate enters a mould, with ladle or the chopstick spreads out roughly make the same score, red jujube inserts panada in, currant is aspersed in apparently.

    The practice measure of rice flour steamed sponge cake 3

  4. Wait to ferment: Use evaporate case ferment function, 35 degrees ferment 45 minutes, perhaps put in warm place to ferment.
    Panada ferments to 2-2.5 evaporate begins after times height, the evaporate after water leaves 20 minutes, 3~5 can wait after cease-fire minute give boiler again.

    The practice measure of rice flour steamed sponge cake 4

  5. Hole is very even, integral mouthfeel is loose, pretty good.

    The practice measure of rice flour steamed sponge cake 5
2020-01-10
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