Recipe for 2 6″ chiffon molds
black rice flour
glutinous rice flour
|a few drops|
Edible dried cinnamon
|appropriate amount of gram|
How to make black rice cake (oven version)
Mix milk and corn oil until thickened, add glutinous rice flour and black rice flour and mix well. There is no need to sift the flour.
Add 5 egg yolks and mix well, the rice batter will be in the state as shown in the picture.
Add sea salt and lemon juice to the frozen egg whites and beat the sugar three times to make a dry meringue. If you prefer a lighter consistency, reduce the sugar to 70g.
Add half of the meringue to the rice batter and mix well.
Pour the tossed rice batter into the remaining meringue and toss well
Fold the egg batter
Pour evenly into 6-inch chiffon molds, about 8 full, and sprinkle the surface with dried cinnamon.
Preheat the blast furnace at 125 degrees for 20 minutes + 150 degrees for 20 minutes + 160 degrees for 5 minutes after entry.
Out of the oven lightly shocked and inverted to cool. This side is not very explosive and therefore not very long.
Final Baking Height