Raw materials:

57g of egg yolk, 38g of milk, 40g of coconut milk, 23g of salad oil, 57g of milled rice flour, 3g of protein113g, 48g of fine sugar and a little salt.

Exercise:

1. Gently stir the yolk with an egg beater.

2. Add salad oil and mix well with an egg beater.

3. Add coconut milk and milk.

4. Stir with an egg beater to form a uniform yolk paste.

5. Sift the rice noodles into the egg yolk paste.

6. Stir a little with an egg beater to completely absorb the rice flour into a uniform rice paste.

7. Beat the egg whites with electric egg beater until they foam.

8. Add 1/3 fine sugar and salt.

9. Continue to stir with the whisk, and the foam will gradually become softer and softer. At this time, add 1/3 fine sugar and stir until the sugar is completely dissolved.

10, add the remaining fine sugar and continue stirring.

1 1. Beat the protein until it is wet and close to dry foaming. Lift the eggbeater, and the tip is slightly bent.

12, take 1/3 protein paste and put it into the egg yolk paste.

13, stir evenly with a rubber scraper.

14, and then pour in the remaining yolk paste.

15, gently stir with a rubber spatula from bottom to top, and fully stir the egg white and yolk paste evenly.

16. Pour the mixed cake paste into the hollow Qifeng mold.

17. Hold the mold with both hands, press the thumb tightly on the central cylinder, and tap it gently on the table twice.

18, put in a preheated oven, fire 180/fire 160, lower layer, and bake.

19. After baking for 40 minutes, insert the bamboo stick obliquely into the center of the cake. As long as the pulled bamboo sticks don't stick to the batter, the baking is finished.

20. Immediately after the furnace, turn the mold upside down and let it cool.

2 1, after cooling, carefully demould and cut into pieces.

Six points of making Qifeng cake with rice flour;

1. After the rice flour is evenly stirred, it is easy to sink to the bottom after being left for a long time, and the powder is separated from the liquid. Before mixing with the protein paste, it should be stirred with a rubber spatula.

2. The water absorption rate of rice flour ground from rice is higher than that of flour, and the water absorption rate of each kind of rice flour is also different. The control of water quantity is very important to avoid poor gelatinization effect.

Rice flour, like flour, must be sieved.

4, coconut milk contains a lot of oil, don't add too much because you like coconut fragrance, and you can't completely replace milk.

5, hurricane cake protein, too dry, don't send too much, in fact, just like the super Q Runhurricane cake, when it is sent to the front end of the protein, it stands slightly downward.

6. When egg yolk paste and protein paste are mixed, it is easy to defoam the protein paste.