Cooking Steps

1. 

   Step1:1. Separate the rice yolk and egg yolk, 2. Pour the rice yolk, corn oil and sugar together, stir until the sugar melts. 3. This is my personal habi

2. 

   Step2:1. After mixing, continue to add milk for emulsificatio

3. 

   Step3:1. Sift in the low gluten powder and stir it in the Z-shaped way until there is no granule for standb

4. 

   Step4:1. I didn't add white vinegar or lemon juice. You need 2. You need 2. You need 3 times of fine sugar to beat 2. The stability of medium speed beat protein is better and very delicate

5. 

   Step5:1. Send the rice protein into a picture, and then pull out a tick. 2. I'll finish the whole process in two minutes

6. 

   Step6:1. Take a third of the protein from the rice and put it into the egg yolk paste. Stir well. 2. It's the same as cooking

7. 

   Step7:1. Pour the egg paste back into the protein and mix well with the chopper. 2. Do not stir too much to avoid even defoaming

8. 

   Step8:1. Pour the rice cake paste into the mold from a high plac

9. 

   Step9:1. After a few waves, the bubbles are even out

10. 

    Step10:1. Preheat the oven for 10 minutes in advance, 2. Heat the oven up and down at 150 ℃ for 45 minutes in the middle and 3. Everyone has a different temper in the oven at home

11. 

    Step11:1. When the rice is roasted for about 35 minutes, it reaches its peak. 2. When Qi Feng takes it back, it will fall back to normal. 3. Unless Qi Feng can't get up when it is roasted, it means failure

12. 

    Step12:1. I didn't take out the rice immediately after it was roasted. 2. I took out the rice and shaked it for about an hour until it cooled down. 3. The skin of the rice was cracked and it didn't affect the taste

13. 

    Step13:The structure of the 1-step-demoulding and 2-step-demoulding is very delicat

14. 

    Step14:Finished snacks for two kid