The wheat-free and lactose-free baked rain dumpling recipe is the perfect option for those who don't like to fry, but want to taste this delight!
I know I already posted a recipe here on the rain cupcake channel, even if you want to see, I'll leave the recipe link here: https://bit.ly/3b5NjSC
But when I posted the traditional recipe, fried, many people came to ask me if there was a way to make roast. With the original recipe and in the same format as grandma's rain cake, I'll tell you there's no way to bake it, but if you do it in this format that I did and with the necessary modifications, I discovered that you can make a very tasty baked rain cake.
So if you don't like to fry, either because you are “fitness” or healthy or you have a health problem, now you can taste this cupcake lighter.
I made some modifications like halving the recipe (this was my choice because here at home we are in 3 people only, we wouldn't be able to eat it all), reduce flour and other ingredients and keep the two eggs from the original recipe.
These changes brought softness and cuteness to the dumpling, even made only with rice flour..
Ingredients:
- 2 eggs
- 1 cup of plant milk (I used rice milk, recipe here)
- 1 teaspoon vanilla essence (optional)
- ½ cup demerara sugar (could be of another type)
- 1 ½ rice flour (I used Risovita) link to purchase: https://amzn.to/3xSpGG2
- 1 teaspoon baking soup
Coverage:
- 3 tablespoons of demerara sugar
- cinnamon to taste
This recipe doesn't need a mixer., you can make everything by hand and you don't need a gluten-free flour mix or xanthan gum, which makes the recipe a very cheap and easy option to make..
How to prepare the wheat-free and lactose-free rain cupcake in video
Method of preparation described
- Start by adding the liquid ingredients: the eggs, milk and vanilla essence
- Add the solids starting with the sugar and then the rice flour (put this one little by little so it doesn't get lumpy)
- Add the yeast last and mix well.
- Use cupcake liners to bake the cupcakes, I greased mine with oil and rice flour
- I averaged 1 ladle and a half of dough in each forminha and in the end I was filling the ones that were left with less dough so as not to waste what was left
- Mix the sugar and cinnamon for the frosting in a separate bowl and sprinkle over each cupcake until completely coated.
- Bake in a preheated oven at 230°C for 15 minutes
Details on the recipe for the wheat-free and lactose-free rain dumplings
This recipe yielded 12 cookies. They don't grow much so you can put it almost to the top of the mold.. I filled a little more than half of the shapes.
Cinnamon sugar on top can be made in several ways.. I chose to put it before baking so the sugar forms a crust on top of the cupcake in a delicious way! But you can leave it for later, passing coconut oil for example over the cookies to help the sugar stick. It's very good too.
If you watch the video you will see that my cookies burned a little on the edges. This happened because I left 20 minutes in the oven. Although I didn't spoil my dumplings, with 15 minutes is enough to bake, so be careful with the oven time.
To see how fluffy and fluffy the muffin was inside, watch the recipe video.
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