Rice biscuit

Bread 593 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Rice biscuit
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Today we have homemade cakes again, but not bread, but a new biscuit recipe. We will cook it in a slow cooker on rice flour without adding wheat, so it will turn out gluten-free. In the finished biscuit, notes of rice taste are only remotely caught, but they can be easily eliminated by adding flavors (vanillin, citrus zest).

A sponge cake on rice flour will delight you not only with its delicate taste and delicate aroma, but also with its splendor. It turns out to be decently tall - about 8-9 centimeters in height. That is why it can be easily cut lengthwise into 2-3, or even as much as 4 cakes, and then layered with your favorite filling. This will be an amazing homemade cake for a family tea party. And if it is also decorated with taste, it will not be a shame to serve it even to guests at the festive table.

Ingredients

Directions

  1. To prepare a fragrant and fluffy rice biscuit, take rice flour, chicken eggs, granulated sugar. These are the three main and essential ingredients. I also added a little vanillin to the biscuit dough (it can be easily replaced with a teaspoon of vanilla sugar), which is why the finished baked goods only won. If you don't want to, you can skip adding it. By the way, I strongly advise you to try to flavor the rice biscuit with lemon, for which add the crushed zest of 1 lemon to the yolks - it will turn out magically.
  2. We take dishes suitable for making biscuit dough - preferably not very small. Wash the chicken eggs thoroughly, wipe dry and separate the whites from the yolks. For now, pour the proteins into a separate bowl, and put the yolks in a bowl and add granulated sugar and vanillin.
  3. Beat everything actively with a whisk or mixer at high speed, until the mass greatly increases in volume, and the sugar crystals practically do not dissolve. Egg yolks, whipped with sugar, resemble condensed milk in consistency and texture.
  4. Now it's time to tackle the egg whites. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, make maximum turns and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. This degree of whipping of the proteins is called "hard peaks".
  5. Sift rice flour to the sweet yolk mass in order to additionally saturate it with oxygen. By the way, a few words about how you can make biscuit dough (in addition to what I showed in this recipe). The first option: chicken eggs are beaten with sugar, after which flour is introduced. Second: the yolks are whipped with some of the sugar, the whites - with the remaining sugar. The whipped yolks are combined with the whipped whites and flour is added. And another option: everything is the same as in the second, only the flour is found in the yolks, after which the whipped proteins are added. All of them have the right to be, and in all cases the biscuits are wonderful. You can knead the dough as you like: the main thing is to keep the airiness of the dough as much as possible before baking.
  6. From theory to practice ... Stir everything with a tablespoon or spatula to moisten the flour. The dough turns out to be quite dense - it should be so. We begin to introduce the whipped proteins into the rice base in parts. You need to add the next portion when the previous one completely interferes with the dough. The movements should be clear, neat, but at the same time quite fast, since the biscuit dough does not like to wait long.
  7. This is such an airy and fluffy dough for rice biscuit. In no case, never combine the proteins with the base with a mixer - only with a spoon, spatula, or finally with your hand.
  8. Since we will be cooking a rice cake in a slow cooker, grease the bowl with any refined vegetable or butter (this time I used butter). Put the biscuit dough into it and turn on the Baking mode. Time is 50 minutes. Depending on the power and volume of your assistant, the baking time may differ from the indicated one!
  9. The readiness of the biscuit is checked either visually or with a wooden skewer (toothpick). If it comes out of the dough dry, then the baking is ready - this technique is called "dry torch test".
  10. Using the steaming insert, remove the finished rice cake and let it cool completely. If you plan to make a cake, let the biscuit sit for at least 4-8 hours so that it cuts better and does not crumble.
  11. A sponge cake with rice flour turns out to be very airy, tender, not dry, sticky and aromatic. It can be easily cut into 3-4 cakes and layered with your favorite pastry cream. We love biscuits just like that - with tea, coffee or milk. Help yourself, friends!

Rice biscuit



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Today we have homemade cakes again, but not bread, but a new biscuit recipe. We will cook it in a slow cooker on rice flour without adding wheat, so it will turn out gluten-free. In the finished biscuit, notes of rice taste are only remotely caught, but they can be easily eliminated by adding flavors (vanillin, citrus zest).

A sponge cake on rice flour will delight you not only with its delicate taste and delicate aroma, but also with its splendor. It turns out to be decently tall - about 8-9 centimeters in height. That is why it can be easily cut lengthwise into 2-3, or even as much as 4 cakes, and then layered with your favorite filling. This will be an amazing homemade cake for a family tea party. And if it is also decorated with taste, it will not be a shame to serve it even to guests at the festive table.

Ingredients

Directions

  1. To prepare a fragrant and fluffy rice biscuit, take rice flour, chicken eggs, granulated sugar. These are the three main and essential ingredients. I also added a little vanillin to the biscuit dough (it can be easily replaced with a teaspoon of vanilla sugar), which is why the finished baked goods only won. If you don't want to, you can skip adding it. By the way, I strongly advise you to try to flavor the rice biscuit with lemon, for which add the crushed zest of 1 lemon to the yolks - it will turn out magically.
  2. We take dishes suitable for making biscuit dough - preferably not very small. Wash the chicken eggs thoroughly, wipe dry and separate the whites from the yolks. For now, pour the proteins into a separate bowl, and put the yolks in a bowl and add granulated sugar and vanillin.
  3. Beat everything actively with a whisk or mixer at high speed, until the mass greatly increases in volume, and the sugar crystals practically do not dissolve. Egg yolks, whipped with sugar, resemble condensed milk in consistency and texture.
  4. Now it's time to tackle the egg whites. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, make maximum turns and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. This degree of whipping of the proteins is called "hard peaks".
  5. Sift rice flour to the sweet yolk mass in order to additionally saturate it with oxygen. By the way, a few words about how you can make biscuit dough (in addition to what I showed in this recipe). The first option: chicken eggs are beaten with sugar, after which flour is introduced. Second: the yolks are whipped with some of the sugar, the whites - with the remaining sugar. The whipped yolks are combined with the whipped whites and flour is added. And another option: everything is the same as in the second, only the flour is found in the yolks, after which the whipped proteins are added. All of them have the right to be, and in all cases the biscuits are wonderful. You can knead the dough as you like: the main thing is to keep the airiness of the dough as much as possible before baking.
  6. From theory to practice ... Stir everything with a tablespoon or spatula to moisten the flour. The dough turns out to be quite dense - it should be so. We begin to introduce the whipped proteins into the rice base in parts. You need to add the next portion when the previous one completely interferes with the dough. The movements should be clear, neat, but at the same time quite fast, since the biscuit dough does not like to wait long.
  7. This is such an airy and fluffy dough for rice biscuit. In no case, never combine the proteins with the base with a mixer - only with a spoon, spatula, or finally with your hand.
  8. Since we will be cooking a rice cake in a slow cooker, grease the bowl with any refined vegetable or butter (this time I used butter). Put the biscuit dough into it and turn on the Baking mode. Time is 50 minutes. Depending on the power and volume of your assistant, the baking time may differ from the indicated one!
  9. The readiness of the biscuit is checked either visually or with a wooden skewer (toothpick). If it comes out of the dough dry, then the baking is ready - this technique is called "dry torch test".
  10. Using the steaming insert, remove the finished rice cake and let it cool completely. If you plan to make a cake, let the biscuit sit for at least 4-8 hours so that it cuts better and does not crumble.
  11. A sponge cake with rice flour turns out to be very airy, tender, not dry, sticky and aromatic. It can be easily cut into 3-4 cakes and layered with your favorite pastry cream. We love biscuits just like that - with tea, coffee or milk. Help yourself, friends!

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