Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Separation of egg yolk and egg white; tips1 - prepare 2 large basins of clean, anhydrous and oil-free, one for egg white and one for egg yolk. The basin for egg white should be slightly larger

3. 

   Step3:Put the yolk, corn oil and millet into the blender and smash them into mud; if you beat them more, they will be fine

4. 

   Step4:The milled millet mud is filtered

5. 

   Step5:Drop a few drops of lemon juice or white vinegar into the egg white before beating. Add 2 / 1 sugar into the fish eye bubble when beating the egg white until there is a slight line. Add the remaining sugar and continue to beat

6. 

   Step6:When the egg beater is lifted, there is a small spike

7. 

   Step7:The beaten egg white is divided into 3 / 1 into the yolk paste. Mix evenly by turning or cutting. Add the yolk paste into the remaining protein. Mix evenly in the same way until no white frost can be seen; tips2 - must be turning or cutting. Do not use the method of circle drawing, or it will defoaming

8. 

   Step8:Finally, pour it into the cake mould. Level it up a little. Pour it on a shallow plate. Steam it in cold water on the pan

9. 

   Step9:Steam for about 30 minutes. Leave the pot in 5 minutes. Put it on the cooling rack immediately. Cut into pieces after cooling completely

10. 

    Step10:Done.

11. 

    Step11:This kind of steamed cake tastes many times better than the rice cake.