Hello everyone, I'm Xiao Gao Jie.
Today we will make steamed rice cake.
The ingredients are very simple.
I use store brought rice flour.
If you use a blender to make your own rice flour, make sure to grind it finely.
Otherwise you can taste rice particles in the cake.
Before making rice cakes, boil a pot of water for steaming.
It’s like we preheat the oven before we make the baked cake.
This rice cake uses the chiffon cake method.
5 large eggs.
No need to return to room temperature.
You can use them right away.
Take out the egg yolks with hands.
Add rice flour to egg yolks,
milk,
and oil.
I am making a basic flavour rice cake.
You can add other ingredients to change its flavour.
Such as sugar osmanthus, sugar rose, fermented rice, or honey.
If you add other ingredients, try to keep this consistency after mixing.
It is more compatible with meringue.
And can hold the small bubbles in the meringue.
Start to beat the egg whites.
You can add white vinegar or cream of tartar.
Acids will help stabilizing the egg whites.
If you don't have it, just leave it out.
After big bubbles come out, add sugar in several times.
I have been using its highest speed, speed 5, to beat the egg whites since the beginning.
When I was about to finish, I lowered the speed to 4.
This way the meringue will be more delicate and not easy to become over beaten.
Before reaching the stiff peaks, stop beating.
At this time, the meringue base is upright.
But the tip is a curved.
It’s okay if you reach the stiff peaks.
Add to egg yolks batter in three times.
Stir evenly by turning and mixing.
This is a baking pan with a diameter of 6 inches and a height of 4 inches
Line a piece of parchment paper.
Slowly pour the batter.
It's about 70% full.
Cove it with aluminum foil to prevent water from falling in.
Put it in the steamer where the water is already boiling.
Cover and steam for 50 minutes.
After being steamed, it grew a lot taller.
Even propped up the aluminum foil.
Do you have a concern,
Will the cake stick to the aluminum foil?
After taking it out, throw it on the table.
Remove the aluminum foil.
Not sticky at all.
And the cake is automatically separated from the baking tray.
Don't cool it upside down like chiffon cake, it will fall out of the pan.
Put the baking tray on its side.
Rock it back and forth.
Then let the cake cool down a bit on its side.
Change direction after a while.
As you turn the cake back and forth, the cake will come out by itself.
After letting it cool completely, it won’t shrink nor collapse.
Cut open and look inside.
I don’t need to say more, the internal structure tells everything.
Thank you for watching, I’m Xiao Gao, see you in the next episode^^