White rice cake
I recently made a castella as a gift, and the whites I got! I was thinking about what to make, but I made a Baekseolgi cake that was in the book I've been paying attention to. I baked it thickly in a high mold and it was moist and soft, so it was delicious. It's very similar to Baekseolgi. The real baekseolgi steamed with rice is good, but I think the baekseolgi cake made with white is also good. Baekseolgi cake that's good for removing the white part! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • egg
    135g
  • Sugar
    80g
  • Soft flour
    90g
  • Milk
    70g
  • Vanilla Extrack
    1ts
  • a bowl of beans
    suitably
Cooking Steps
STEP 1/9
After foaming the whites so white that you can't see the bottom, add sugar three times,
STEP 2/9
Make a meringue with a pointy end. You can make 90% meringue.
STEP 3/9
Add the sifted flour in two increments and mix well in a large motion. I used soft flour, and you can use soft rice flour. I think it'll look more like Baekseolgi if you add rice powder.
STEP 4/9
Measure the milk and vanilla extract together and mix well with some white dough
STEP 5/9
Put the dough mixed with milk into the main dough,
STEP 6/9
Mix well so that the meringue doesn't die. When the smooth dough is done
STEP 7/9
Place beanbags on top of panning in parchment pan.
STEP 8/9
Place the dough pan in a pan with hot water and bake in a preheated oven for 7 to 10 minutes,
STEP 9/9
Cover and lower to 150 degrees and bake for 30 to 35 minutes. If you poke the skewer and it's clean, it's all cooked. If it's done, take it out of the oven, shock it lightly, remove it from the pan, and cool it down on the cooling net
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