The practice of baking rice cakes
The baking tray is covered with oil paper of appropriate size, which is convenient for cleaning. If you don't use oiled paper, you can put a layer of oil on the bottom and around the baking tray.
Preheat oven, 180℃.
Beat the eggs into a large bowl and beat them with an egg beater (stick). Add sugar, vegetable oil, milk, condensed milk and vanilla extract in turn and stir at the same time.
After all the liquid parts are stirred evenly, pour in glutinous rice flour and stir evenly.
Pour the evenly stirred mixture into a baking tray and bake for 40-50 minutes. Pay close attention to the oven from 40 minutes to prevent overcooking.
Steps of baking rice cakes in simple version
1 Prepare materials, such as glutinous rice flour, milk, butter, baking powder and vegetable oil. (If you are overseas, you can buy glutinous rice flour directly from the supermarket in China).
2 Put the weighed glutinous rice flour into a glass bowl, add baking powder and mix well.
Melt the butter in the microwave oven (about 35 seconds)
4. Pour the eggs, butter, vegetable oil, milk and sugar into the evenly stirred glutinous rice flour, and stir it into a paste with an egg beater at low speed. If you want to make it into different flavors, you can change the milk into coconut milk, almond milk and so on.
5 put a layer of tin foil paper on the baking tray, brush it with oil, grab a handful of flour and sprinkle it into the baking tray (easy to demould)
6 Pour the paste into the baking tray, open the oven and bake at 190 degrees for about 45 minutes. You can turn on the oven halfway to check the color.
Bake until golden brown, with crispy skin on the surface.
Let it cool and cut it into pieces with a knife.
Enjoy it. It smells like butter and tastes soft.
Cuisine characteristics
1. The method of making rice cakes has been improved year by year. The rice cakes are packed in vacuum, which is not easy to rot and mildew, and can be eaten all year round. The rice cake is made of glutinous rice. When cutting, don't cut it too thick, which is not easy to taste, but it is too thin and soft to bite, so the rice cake should be fried delicious, and the size and thickness of the rice cake slices have a great influence. Because we want it to taste good and not stick together, we should fry it first, so we might as well try it.
2, leeks will become soft and rotten if cooked too early, and must be cooked until the end to stay crisp.
3, fried rice cakes and shrimp oil are more beautiful in color, unlike soy sauce, which is black and red. The more you eat shrimp oil, the more fragrant it is. Unlike ordinary monosodium glutamate and high-fresh monosodium glutamate, the entrance only feels temporary umami, but it will feel thirsty after swallowing.
4. Korean fried rice cake is sweet and spicy, which is the favorite of Korean young people. What's more special is that the rice cake is not fried in oil, but boiled to make it full of sauce and served with crispy vegetables, which is very rich in flavor.