[無麩質/米蛋糕]古早味蛋糕，用米穀粉做綿密升級

#無麩質 #米蛋糕

第一次吃古早味蛋糕
是大學的時候去家樂福
入口處有一家專賣店
第一眼覺得
什麼料都沒加，會好吃嗎?
買來吃吃看後大改觀
比一般的蛋糕更鬆軟
蛋香濃郁，簡單的美味
這次我改成用米穀粉製作
吃起來比麵粉版更加綿密

材料(6吋方形模):
白米粉 50g
砂糖 30g
蛋 3顆
牛奶 30g
油 27g
醋 1小匙
香草籽醬 1小匙

#glutenfree
First Taste of Traditional Cake
During my university days, I visited Carrefour for the first time, where there was a specialty store at the entrance. At first glance, I wondered, "Without any fancy ingredients, could it really taste good?"
However, after buying and trying it, my opinion drastically changed. It was softer than regular cakes, with a rich egg flavor and simple deliciousness.
This time, I tried making it using rice flour, and it turned out even denser and more flavorful than the wheat flour version.

Ingredients (6-inch square mold):
50g white rice flour
30g sugar
3 eggs
30g milk
27g oil
1/4 tsp vinegar
1/4 tsp vanilla seed paste