What kinds of steamed cakes are the most suitable for breakfast? They are simple, low in fat and oil, healthy, and are not afraid of getting fat if you eat too much?

the most annoying thing about staying at home is that breakfast also has weight. I don't want to move in the morning, and when I am lazy, I can't guarantee my weight. Today, Mother Taiyang shared with you three kinds of steamed cakes suitable for breakfast, all of which are very simple, low in fat and oil, healthy in body and mind, and not afraid of being fat when eating too much, thus solving the problem of difficult breakfast and rising weight. 1. authentic steamed cake

this is a very authentic steamed cake, which is not a cake or a birthday cake without baking powder. Qifeng cake is used, and the raw materials and actual operation are the same as those made in the oven, but steamed. The steamed birthday cake is not easy to get angry, and it is very fresh and not easy to get greasy.

The most important thing in steamed cake is to send the egg whites well. When mixing the egg whites and yolk paste, it is not necessary to demulsify it as much as possible, otherwise the steamed birthday cake will collapse and it will not be easy to distribute.

The cooking time must be completed. If it is not cooked properly, it will get wet inside, and it will collapse when it is taken out of the mold. There must be more water in the steamer. If the cover is opened halfway or the water is drained, the birthday cake will easily collapse or shrink. You can steam it one day in advance and heat it in the steamer after eating it in the morning. The original steamed cake is meticulous in structure, soft in taste, refreshing and low in oil, and healthier. 2. Little red bean rice cake

Little red bean rice cake should be made of fermented rice, rice, water and red bean paste, which does not need to be killed or fermented. What is made is not much swelling, but how much material is used. Rice flour and glutinous rice flour are cooked in a steamer after digesting and absorbing a proper amount of water, which is soft to eat. Compared with other types of steamed cakes, it will be a little dry, but it will not choke.

I use purple sticky rice noodles, and you can also use white sticky rice noodles when cooking, because there is no milky sticky rice noodles at home. Steamed with purple sticky rice flour, it has a light black rice flavor. This is also the best steamed cake, which needs no flour fermentation and eggs. It is soft and delicious. 3. Rice cake < P > Rice cake and steamed cake belong to the same category, and all rely on baking powder to make the baby rice paste or flour paste swell, thus making the steamed cake mechanism bulky. The practice of rice cake is very simple, just put rice flour, water and baking powder together, mix well, ferment and cook in a steamer. Rice cakes are soft and non-sticky. They are fragrant and delicious. If it tastes sticky after steaming, it is probably undercooked.

When making a big rice cake, you should pay attention to the second fermentation, and you should not let it pass. If it passes, the rice cake will have a strange smell, and the first fermentation will affect the second fermentation.

This dim sum cooked with rice is soft, refreshing and oil-free, which is healthier. It's very simple to make. I'll share with you three different steamed cakes, with different raw materials, methods and tastes. The basic principles and methods of making these three kinds of steamed cakes are different, and they taste different. You can choose according to your own needs.

Little knowledge about rice: Rice is sweet and flat in taste, and it has the functions of invigorating the middle energizer, invigorating the spleen, stimulating appetite, tonifying the kidney, strengthening the mind, harmonizing the five internal organs, dredging the blood vessels, clearing the ears, quenching thirst, and treating diarrhea, so it is called "five grains are the first". Purple glutinous rice is rich in calcium, phosphorus, iron, vitamins b21 and B2, which has a good nourishing and health-preserving effect, and is called "blood-enriching and qi-invigorating rice" and "long-lived rice".