Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

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

3. 

   Step3:Mix the black rice, milk, salad oil and egg yolk into a blender or a wall breaker to make a fine black rice paste; soak tips2 black rice one night in advance

4. 

   Step4:Add a few drops of lemon juice or white vinegar to the egg white until it bubbles. Add 3 \ 1 white suga

5. 

   Step5:Add 3 \ 1 sugar when the egg white is fin

6. 

   Step6:Add the remaining white granulated sugar when striking obvious line

7. 

   Step7:Stop beating when there is a small peak when lifting the egg beate

8. 

   Step8:Divide 3 \ 1 protein into black rice paste and mix it evenly by turning or cutting until you can't see the white frost tips3 - it must be the way of turning or cutting and mixing, and you can't use the way of wreath, otherwise it will cause serious defoaming

9. 

   Step9:Mix all the black rice paste into the rest of the protein and mix in the same way

10. 

    Step10:Mix the black rice paste into the cake mold and gently leveling. Finally, 2 awesome, then the big bubbles will be poured down a shallow dish. The cold water will steam for about 35 minutes. If your blender gives you strength, the black rice paste is very delicate. It will almost steamed in 35 minutes. If there is coarse particles after the TIPS4-, it will steam for another 20 minutes or so

11. 

    Step11:After steaming, don't take it out in a hurry and keep it in the pot for 5 minutes, then turn it upside down on the cooling rack, cool it completely and cut it into pieces

12. 

    Step12:The steamed cake is very beautiful, no worse than the one baked in the oven

13. 

    Step13:Picture of finished product ① PS - pour some homemade yoghurt. It's delicious on earth

14. 

    Step14:Delicious food is unstoppable