Small glutinous rice cake, low in sugar and oil, a staple food cake, made for breakfast, loved by family and children

I made it today, a milky and delicious glutinous rice cake, It tastes sweet and soft. ?

Ingredients used:

Eggs: 2 (about 60 grams each), lemon juice: 3 grams, fine sugar: 15 grams, corn oil: 10 grams, Glutinous rice flour: 35 grams, warm water: 25 grams (about 60 degrees), whole milk powder: 5 grams

Reference temperature: 150 degrees for upper heat, 170 degrees for lower heat, bake for about 35 minutes

Mold: 28x28 nine-piece mold

Finished product: 8 small cakes

Making steps:

Glutinous rice cake, low sugar and oil, staple food cake , making breakfast, does your family and children like it?

1. Add warm water to the milk powder and make it into milk. You can also use milk instead. The whole milk powder is more fragrant. ?

2. The amount of water is relatively small. After stirring, the temperature of the milk is basically room temperature. Add cooking oil to the milk.

3. Separate the egg white and egg yolk, put the egg yolk into the milk, stir and emulsify evenly.

4. Add the glutinous rice flour and mix well until it becomes a paste. As long as there are no glutinous rice flour particles, there is no need to sift the glutinous rice flour. Stir for a while. After the glutinous rice flour absorbs water, the paste will naturally become fine and smooth. Slippery. After mixing the batter, leave it for about 2 minutes to allow the bubbles generated during the stirring process to emerge, and at the same time, the oven begins to preheat.

5. Let the batter stand for a while. The bubbles generated by stirring will float on the surface of the batter. Use a silicone spatula to stir gently twice to eliminate the bubbles. The finished cake will have a more delicate texture.

6. Start beating the egg whites. Add lemon juice to the egg whites. Add fine sugar in 3 batches and beat until the egg whites are fine and stable. Lift the whisk head and the sharp corners of the egg whites are hard. That’s it. Or you can tilt the egg beater so that the egg whites don't flow.

7. Add the beaten egg whites to the egg yolk paste in 3 batches, cut and mix evenly.

8. After mixing well, use a spoon to scoop it into the mold. It should be 7 to 8 minutes full. After filling, smooth the surface of the cake and shake it twice at the same time to shake off the air bubbles. Put it in the preheated mold. Bake in the oven for about 35 minutes.

9. When the time is up, the baked glutinous rice cakes can be left in the oven to cool down naturally without opening the oven door.

10. Allow to cool naturally for 1 hour. The temperature in the glutinous rice cake and the oven will basically return to room temperature, and then take it out from the oven. The cake will not dry out and will still be soft on the inside.

11. The baked cakes can be placed in a plastic bag and placed in the refrigerator overnight before eating. They will taste better and taste sweeter, more delicate, and softer.

Tips for glutinous rice cakes:

1. Preheat the oven in advance, usually 10-15 minutes in advance, and it will reach the predetermined temperature.

2. Do not take out the baked glutinous rice cakes directly to avoid large temperature differences. The surface of the glutinous rice cakes will have small dents, which will not be very aesthetically pleasing.

3. After cooling naturally in the oven, the small glutinous rice cake will not dry out and will still be soft inside. After being refrigerated overnight, the cake will taste soft inside and out.