Night snack

Cranberry and Glutinous Rice Qifeng Cake Beans 5th Anniversary

Qifeng cake made of glutinous rice flour is very glutinous. Q has the feeling of sticky teeth. In addition, it adds the flavor of cranberry. It has a unique flavor and has won the unanimous praise of colleagues. Recently, I like to try all kinds of Qifeng cakes, and find that I can also make prescriptions when I make more. Its basically the same size. This kind of cake is based on trying to get the amount of glutinous rice flour, as well as the size of eggs, the size of the mould, but also has an impact. I use the three-energy 6-inch air cake mould, in fact, I use its number one. One reason is that the cake made is more photographed, hey hey. More recipes. Welcome to my Wechat Public Number: czyoyuanse

Food Material List

  • 1 Egg Three (45g)
  • 2 Glutinous rice flour 80g
  • 3 water 45g
  • 4 Salad oil 40g
  • 5 sugar 40g

Operational steps

  • 1 Cranberries were soaked in rum overnight.
    Cranberry and Glutinous
  • 2 Use kitchen paper to absorb moisture.
    Cranberry and Glutinous
  • 3 Cut dices and coat them with flour.
    Cranberry and Glutinous
  • 4 Egg white and yolk were separated. Egg yolk was dispersed and added 10 g Sugar in succession. Egg yolk was whitened.
    Cranberry and Glutinous
  • 5 Add salad oil and mix well with a manual beater. Add water and mix well.
    Cranberry and Glutinous
  • 6 Add sifted glutinous rice flour, cut and mix evenly.
    Cranberry and Glutinous
  • 7 Sugar was added into the egg white three times, and the egg white was beaten with an electric beater until the sharp corners of the egg white were erect and slightly drooping (i.e. into a protein cream).
    Cranberry and Glutinous
  • 8 Add a third of the protein cream to the flour paste, and cut and mix evenly.
    Cranberry and Glutinous
  • 9 Then pour the batter back into the remaining protein cream, and cut and mix evenly.
    Cranberry and Glutinous
  • 10 Pour a third of the cake paste from the top into the bottom of the 6-inch hollow die, add the cranberry, shake slightly and smooth. Continue to add a third of the cake paste, add the cranberry dice, and finally add the cake paste, cranberry dice, shock out the bubbles.
    Cranberry and Glutinous
  • 11 Preheat 140 degrees, the last layer, and bake for 25 minutes. Turn 170 degrees for 25 minutes. After baking < br />, shake water vapor on the towel with an anti-scalding glove, place it overnight or let it cool, and then demould.
    Cranberry and Glutinous
  • 12 finished product
    Cranberry and Glutinous
  • 13 finished product
    Cranberry and Glutinous

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