Cooking Steps

1. 

   Step1:Separate the yolk and egg white into a basin without water and oil.

2. 

   Step2:Egg white at low speed. Add 1/3 sugar to the rough froth. (white sugar added in three times

3. 

   Step3:When the egg beater is lifted, the protein cream in the bowl will form a small sharp corner.

4. 

   Step4:Beat the yolk with the egg beater for 5 seconds, then add corn oil and water respectively, and then beat the yolk slightly with the egg beater.

5. 

   Step5:Sift in low gluten flour. Stir for 10 seconds.

6. 

   Step6:Take one third of the albumen cream and put it into the egg yolk paste. Mix it evenly by cutting and mixing.

7. 

   Step7:Then pour the yolk paste back into the albumen paste. Mix evenly with the cutting and mixing method. Don't draw circles.

8. 

   Step8:Mix red koji rice flour with hot water. Stir well.

9. 

   Step9:Take half of the cake paste and mix it with red koji rice flour. Mix evenly by cutting and mixing.

10. 

    Step10:Pour a tablespoon of Monascus paste into the center of the cake mold.

11. 

    Step11:Then pour a tablespoon of plain cake paste into the center.

12. 

    Step12:Pour in two kinds of cake paste alternately until the end. Lift the cake mold and shake it hard.

13. 

    Step13:Put it in a 170 degree preheated oven. Bake at 150 degrees for 20 minutes, then turn to 170 degrees for 20 minutes.

14. 

    Step14:Take out the cake, turn it upside down and cool it, then cut it.