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Rice flour biscuit

0
7575
Kitchen European
Calorie content 160.1 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 7.2 gr.
Fats * 5 gr.
Carbohydrates* 32.3 g
* per 100 gr. product
Rice flour biscuit
Content

If you need a good biscuit as a base for a cake or just for tea, we suggest baking it not from wheat, but from rice flour. The biscuit rice dough will turn out to be very tender, light and airy, and also incredibly fluffy. This biscuit will be especially appreciated by those who follow a gluten-free diet, because rice does not contain gluten. And so that the specific taste of rice is not felt in the dough, add vanilla or citrus zest there. You can bake a biscuit both in a regular oven and in a multicooker in the "Baking" mode. To make the biscuit a bright yellow color, add a little turmeric to the dough.

Ingredients

Cooking process

step 1 out of 9
Separate the whites from the yolks from the eggs, put them in a clean dish without fat. Put the yolks in the bowl of the food processor or in any convenient bowl, add water, oil, and salt to them.
step 2 out of 9
Beat the mass with a mixer or a combine at maximum speed, it should increase by 2.5 times; you can also beat the mass until it turns white and grows, and with a hand whisk.
step 3 out of 9
Beat the whites with a dry whisk until white, then add sugar in portions. Whisk the whites and sugar until stiff.
step 4 out of 9
Add the whipped whites in portions to the yolk mass and gently, slowly stir with a spatula in a circular motion.
step 5 out of 9
Add vanilla and baking powder to the rice flour.
step 6 out of 9
Add flour, sifted beforehand, to the beaten eggs, or sift it directly over the bowl. Stir the dough very gently with a spatula using slow, smooth movements.
step 7 out of 9
Put the baking paper in a mold, put the biscuit dough on the paper. So that the biscuit does not rise very much when baking, when laying out the dough, slide it to the edges of the form, thereby making a small depression in the middle.
step 8 out of 9
Preheat the oven to 180 degrees, bake the biscuit until the stick is dry (25-30 minutes). Cool the sponge cake in the oven with the door ajar. When it has cooled completely, turn the biscuit layer over and peel it away from the paper.
step 9 out of 9
You can sprinkle the top of the rice biscuit with powdered sugar or decorate in some other way. Eat a sponge cake with hot tea or coffee.

Bon Appetit!

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