Why did my cake end up with the texture of a rice cake?

I want to beat the eggs with chopsticks, unless I have steel-like arms.

Because the egg whites are not whipped in place. Li buried.

Here's how to whip egg whites:

1. Preparation: The container for egg whites should be waterless and oil-free, and the separated egg whites should not have egg yolks. Otherwise, it can't be discarded. One egg white usually adds 15 grams of sugar and is added in two parts. The powdered sugar is sifted first to save time.

2. Use a whisk to beat the foam at medium speed. Add half of the powdered sugar, then switch to high and whip quickly.

3. When the volume of egg whites is doubled, add the remaining half of the powdered sugar and continue to whip at high speed.

4. When there are wrinkles on the surface of the egg white, provoke the egg white to view. When the tip of the egg white is curved, it is wet foaming.

5. When the egg white is very shiny and the tail end is erect, it is dry foaming, and dry foaming protein is generally used for chiffon cakes.

6. If you continue to whip, the egg white will lose its elasticity and become cotton-like. At this time, it failed.

1. Very glutinous, sticky, elastic, soft, the taste depends on how you cook it, generally the southern Chinese New Year will beat rice cakes, which is steamed glutinous rice flour, and then beaten with a hammer with a large travel experience;

2. 米饼 (nián-gāo, rice cake; New Year cake) is a traditional food of the Chinese nation and a seasonal food for the Lunar New Year. Rice cake is a cake steamed with sticky glutinous rice or rice flour, and in the Spring Festival, many regions of our country have paid attention to eating rice cakes.

3. The rice cake has red, yellow and white colors, symbolizing gold and silver, and the rice cake is also known as the "New Year Cake", which is homophonic with "high every year", implying that the height of the child is increasing year by year. Therefore, the predecessors had a poem called the rice cake: "rotten tan" rice cake means a little cloud and a deep one, white as silver and yellow gold.

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

1. Very glutinous, sticky, elastic, soft, the taste depends on how you cook it, generally the southern Chinese New Year will beat rice cakes, which is obtained after steaming glutinous rice flour and then beating it with a big hammer;

2. 米饼 (nián-gāo, rice cake; New Year cake) is a traditional food of the Chinese nation and a seasonal food for the Lunar New Year. Rice cake is a cake steamed with sticky glutinous rice or rice flour, and many areas of our country pay attention to eating rice cakes during the Spring Festival.

3. The rice cake has red, yellow and white colors, symbolizing gold and silver, and the rice cake is also known as the "Nian Rotten Tan Rice Cake", which is homophonic with "Nian Nian Gao Demolition", which means that the child's height is increasing year by year. Therefore, the predecessors had a poem called the rice cake: "The meaning of the rice cake is slightly deep, and the white is as white as silver-yellow gold."

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

It may be that the egg white is not beaten properly, the egg yolk paste is relatively simple and mixed evenly, and the egg white is more troublesome.

First of all, when separating the egg whites and egg yolks, they should be placed in a clean container without oil and water, mix the egg yolk paste first, if it is hot at home, you can put the egg whites in the refrigerator first (I usually put them in the freezer) The beating of egg whites is particularly important and the key to the success of the cake.

Prepare caster sugar, beat at high speed until large bubbles appear, and add one-third of the sugar. Continue to beat at high speed until the bubbles become more delicate, then add one-third of the sugar. At this time, turn to medium speed, until the egg whites are white and a little creamy, add the remaining one-third of the sugar.

Low speed! Low speed! Sent.

The low-speed phase will take a long time, but it is also an important phase. After finding that the egg white texture is clear, you can lift the whisk and pay attention to the small tip of the egg white.

1. When the whisk is lifted, there is no firm tip, and the tip is relatively soft, indicating that the beating is not in place, and continue to beat at low speed.

2. The pointed head is a little curved (hehe) This can also be used, but it is more wet. It will crack easily when baked.

3. The pointed head is very firm and erect! It's in perfect condition, you can mix the egg yolk paste and start baking!

4 Egg whites are lumpy and have no small spikes. What is the reason for this? Because it's too much! The egg whites are unhappy, so the egg whites can't be used, so they can only be beaten again.

Maybe the cake has been baked for a long time or there are fewer eggs.

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There is only one problem with the cake being soft and sticky, that is, your egg whites are still not strong enough, not beaten to a stable state, adding sieved flour will find that the bubbles disappear quickly, and you can hear a slight bubble breaking sound, adding water and oil to defoam very strongly, resulting in even if you put it in the oven quickly, it will still collapse, so that the surface of the cake is very beautiful, but the inside is sticky. The hard egg whites should be written or patterned by you with the beaten egg whites, and you can still see that they don't change much after a few minutes, and you can rarely hear the sound of defoaming. (Of course, you don't have to leave it for so long, you can beat the eggs first, then sift the noodles, measure the oil and water, and then come in a hurry.)

It is easy to beat the egg whites to the point of firmness, and it will take a long time to beat them by hand, and it is also relatively easy. If it's a whole egg, if you used to beat it by hand, it is recommended to buy an electric whisk, which is basically not hard to beat yourself, and it is very difficult. It's related to the technique, it's hard to explain, and the teaching belt doesn't say much.

If these are all right, then the choice of eggs is also very important, I have a time when the eggs are not very fresh and a little frozen, but they are still not hard after 20 minutesyong xin xue ba.

A rice cooker is made the same as an oven.

RP is not good, you deserve it!

I just saw your question, and I spit a mouthful of old blood on the screen!!

I have eaten a lot of rice cakes, one of the favorite is the grilled rice cake in the barbecue, after the rice cake is tested, sprinkled with various condiments, and then wrapped with capers and green onions, it tastes great in one bite, this is the first rice cake when I was a child, so I am more impressed.

My favorite method of rice cake is the kind that is relatively simple, first make a model of the rice cake, and then put the rice cake on the pot to steam, there is actually no special seasoning in it, just some water starch, then some sugar, and salt and other things, so the rice cake tastes relatively good.

It's a particularly delicious food, I prefer to eat it directly with sugar after a year of implementation, and when I watch TV, I feel like I'm not cured, and I don't do deeper processing. This will keep the aroma and unique flavor of the rice cake itself, and if it is made into a hot pot or something, I don't like it.

My favorite soup is rice cakes. In the past, I had no feeling for rice cakes, and when I was confined, because my elders felt that I couldn't eat salt during confinement, I felt that it was not good for my health. I've never eaten a dish with salt on it, and everything I eat is tasteless.

Then my mother-in-law made this old dish, because this dish is made with small rape and dried seafood, and it is also the only dish I ate at that time with a taste, I really liked it when I tasted it, probably because I was very impressed at that time, and I still like to eat rice cakes as soup until now.

My favorite is to bake the rice cake while eating it on the barbecue and sprinkle some seasoning on top.

Because if the rice cake is boiled or steamed, the taste will not be good after a long time. But the baked rice cake is different, the baked rice cake is crispy on the skin, and it tastes very fragrant, and if you dip it in some delicious sauce at this time, it tastes really good.

Put rice cakes in the spicy fragrant pot, maybe I love spicy food, every time I eat spicy fragrant pot, I choose rice cakes, vegetables, meatballs, bacon, rice cakes, and they are really delicious together.