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How To make Summer Fruit Rice Cakes
6 Rice cakes
1/4 c Light cream cheese
softened 11 oz Canned mandarin oranges
:
drained 1 Kiwifruit; peeled & sliced
1/2 c Fresh sliced strawberries
Top rice cake with cream cheese, then with fresh fruit. Each serving provides: * 87 calories * 2.3 g. protein * 2.0 g. fat * 15.6 g. carbohydrate * 0.9 g. dietary fiber * 56 mg. sodium * 5 mg. cholesterol Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Summer Fruit Rice Cakes's Videos
紫薯米糕 l Steamed Rice Cake l No Baking Powder
好吃Q軟香甜 l 低糖制作 l 健康食鐠 l 天然色素 l 无泡打粉
Delicious soft and sweet l Low sugar l Healthy food l No baking powder l Natural color extraction l
材料:
紫薯面糊材料:
*100克紫薯
*250毫升水用于煮紫薯
*(只需要100毫升紫薯水)
110克粘米粉
10克糯米粉
30克细砂糖
1茶匙酵母
1/2蛋清(大)
* 以上的材料可以用10克紫薯粉和 110毫升水替代
粘米粉面糊材料:
140克粘米粉
15克糯米粉
40克细砂糖
125毫升水
1茶匙酵母
1/2蛋清(大)
烘焙玻璃蒸盘尺寸
23(外径) x 20.8(内径) x 6 (高)厘米 (1.6毫升)
制作时要注意;
1.面糊的浓稠度要拿捏的对, 请跟视频所示范的一样
2.不要过度发酵,可以尝试将第二次发酵的时间从35分钟缩短到30分钟。 如果发酵过度,补救方法是加入一些普通面粉~请参考我的白米发糕的视频。
3. 蒸时不要開蓋。
4.蒸鍋的水要足夠, 水燒開下鍋, 大火蒸。
5.基础紫色和白色的麵糊是以同样等份舀入.之后的轮流舀入是一次比一次少的,尽量往蒸盘中间舀入麵糊它会自然從中心往外扩展的. 因为最上的面的一层会往下压的. 只是手的動作要快,要不然麵糊变老了或是过度发酵,导致米糕发不起来,就会影响花紋的美观了
Ingredients:
Purple sweet potatoes batter-
*100g purple sweet potatoes
*250 ml water for boiling sweet potatoes
*(100 ml extracted water is needed)
110g rice flour
10g glutinous rice flour
30g castor sugar
1 tsp yeast
1/2 egg white (A size)
*The above ingredients can be replaced with 10g purple sweet potato powder and 110ml water
Rice flour batter-
140g rice flour
15g glutinous rice flour
40g castor sugar
125ml water
1 tsp yeast
1/2 egg white (A size)
Steaming glass bakeware pan size
23cm(OD) x 20.8cm(ID) x 6cm(H) (Capacity 1.6L)
Tips ;
1. The consistency of the batter is very important, please be the same as shown in the video.
2. Do not over fermentation, can try to cut down the duration of 2nd time fermentation from 35 mins to 30 mins. If over fermented, the remedy is add in some plain flour ~please refer to my rice cupcake videos.
3. Do not open the lid when steaming
4. Make sure the steaming pot is filling with enough water , water is in rolling boil before steaming, and steam on high flame
5. The basic purple and white batter are scooped in the same equal parts. The subsequent scooping in turns is less than once. Try to scoop the batter into the middle of the steaming pan. It will naturally expand from the center to the outside. Because the top layer's weight will be pressing down one after another. Just move your hands fast, otherwise the batter will become old or over fermented and it will affect the beauty of the pattern.
This video belongs to its creator, which is the owner of Zhen Kitchen.
Strictly are not allowed to download, share or any reproduction for business purposes without permission.
Legal action will be taken
本视频属于原创作者,Zhen Kitchen珍厨房 所擁有的产物及资产
严禁用于任何未经许可的商业用途
对于任何侵权者,将会采取法律行动.
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Rice Cooker Cake | NO - OVEN | YOU WON'T BELIEVE THIS INDIAN RICE COOKER CAKE CHANGES EVERYTHING
YOU WON'T BELIEVE THIS RICE COOKER CAKE CHANGES EVERYTHING
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Note: Rice cookers have a preset that automatically switches from cook to warm setting once it thinks the rice is done. Since we're cooking cake instead of rice, we need to trick it into thinking that it's still cooking rice when making this cake. Simply switch back to the cook setting whenever the switch flicks back to the warm setting until the cake is made.
My Rice cooker flicked back around 6 times while making this cake).
Try this rice cooker method at your own risk, and try only if you have a good quality cooker and the proper voltage (240).
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Ingredients:
1 cup milk (Regular fresh milk)
1/2 cup oil (Regular Oil)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
3/4 cup sugar
1 tbsp baking powder
Method:
Grease the rice cooker tin and line the bottom with parchment paper.
Add in the milk, oil, and vanilla extract in a bowl and keep that aside.
Sift the flour, cocoa powder and baking powder in a large bowl.
Then add sugar and mix well.
Now add the milk mixture little by little.
Combine wet and dry ingredients together (don't over mix the batter).
Pour the batter into the prepared tin and cook the cake in the cooking mode for 35 to 40 minutes or until a skewer comes out clean.
Remove the cake from the tin and leave it to cool completely before decorating.
Note: The same batter can be baked in an oven at 180C for 25- 30 minutes or until a skewer comes out clean.
Music:
BLACK Sticky Rice Cake
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正是一个早上经历几种天气的季节!
熬两碗豆浆,蒸个米糕
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不管再忙,大家都要好好吃早餐哦~
It’s time when you experience four seasons in one morning!
Brew two cups of soy milk,
to go with steamed rice cake,
And stir-fry the leftover yolks with shepherd’s purse.
A busy bee deserves a king’s breakfast.
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