When there is leftover cooked rice, one may suddenly think of using it to make a cake 🍰, and the result turns out quite well 👍. Cooked rice replaced the milk, and it is estimated that soy milk could also be used 😌. This is for one 6-inch mold.
Compared with the milk version, the difference is that after baking, the surface is not as fluffy and soft as the milk version, while the inside is soft, sweet, and fragrant.
Ingredients:
Lemon juice 3 g. Use the Xiaomei rice milk recipe.
Allow the rice milk to cool before use (a high-speed blender may also be used). Combine 50 g cake flour and 10 g cornstarch, mix well, and set aside. Emulsify 20 g corn oil, 40 g egg white (room temperature), and 35 g rice milk, then pour into the flour bowl. Fold until evenly combined (adjust consistency with rice milk). Whip 120 g chilled egg white, 25 g granulated sugar, and 3 g lemon juice with an electric hand mixer. Whip until stiff peaks form. Fold into the batter.Pour the batter into a 6-inch mold.
Bake at 150°C top heat and 140°C bottom heat for 50 minutes, placing the mold on the lowest rack of the oven. After removing from the oven, tap lightly, let cool, and then unmold.
