Cooking Steps

1. 

   Step1:Prepare all the ingredients. Separate the albumen yolk and put it into the anhydrous oil-free basin for standby. I bought the black rice flour and grind it now. How much I bought online is mixed with low flour. The fragrance is not as strong as that of my own mill. However, if I grind it by myself, it is recommended to sift it well. Otherwise, it is not delicate enough and easy to cause the egg white and defoaming. I really don't want to grind, so I'll buy ready-made black rice noodle

2. 

   Step2:Break up the egg yolk. Add in the milk and corn oil and mix well. Then sift in the black rice flour and glutinous rice flour and mix well for use

3. 

   Step3:Whisk the egg white. Add the sugar in three times. Whisk until it is dry and foamy. As shown in the figure - the hard small sharp corner can be seen when lifting the beating hea

4. 

   Step4:Take one third of the beaten protein and mix it into the black rice paste. Mix it evenly by turning or cutting. It's just like stir fry it gently. Do not stir it in circles. It's easy to cause protein defoaming

5. 

   Step5:Pour the batter back into the rest of the protein. Still mix the batter evenly by turning or cuttin

6. 

   Step6:Pour in the eight inch cake mold. Cover the bottom with tin pape

7. 

   Step7:Cover with heat-resistant plastic film to prevent water penetration. Steam for 50 minutes. Simmer for 5 minutes before boilin

8. 

   Step8:Out of the pot. Black rice has a strong fragrance. Ha ha. Do you like it?.

9. 

   Step9:Finished produc

10. 

    Step10:Cut it. It's delicate. It's fragrant, soft and waxy. It's flexible. You can see the video in my notes. It's very attractive

11. 

    Step11:Finished produc

12. 

    Step12:Finished produc