Cooking Steps

1. 

   Step1:Always use the black rice of Wuchang Lianghe. The rice grain is shiny and fres

2. 

   Step2:① put the black rice into the wall breaker and beat it into powder

3. 

   Step3:The finer the bette

4. 

   Step4:② warm the milk. Melt the added brown sugar with the remaining temperature. Press with the spoon while stirring. Cool. Add the oil and stir well.

5. 

   Step5:③ add egg yolk in several times and stir evenly one by on

6. 

   Step6:④ mix and sift all the flour. If you can't buy rice flour, you can put rice and black rice together into the wall breaking machine to make flour. This is my own rice noodles.

7. 

   Step7:⑤ sift the powder to the previous step. Mix evenly with J-shaped techniqu

8. 

   Step8:⑥ white sugar is added to the protein in several times to form dry foamin

9. 

   Step9:⑦ the albumen paste shall be divided into three times. The first two times shall be added to the egg yolk paste for mixing. The last time, the mixed egg yolk paste shall be poured back to the albumen paste for mixing to avoid sinking.

10. 

    Step10:⑧ slowly pour 6-inch cake mold from the high plac

11. 

    Step11:⑨ spread osmanthus on the surfac

12. 

    Step12:(10) seal the fresh-keeping paper. Because it's steamed for a long time. I use cotton paper to bond i

13. 

    Step13:11. Heat the boiling water. Put the cake embryo into the steamer. Steam for 35 minutes. Stew for 5 minutes and lift the lid.

14. 

    Step14:Tap on the table as soon as you get out of the pot. Turn it upside down and let it cool. You can cut it into pieces for instant use

15. 

    Step15:Every bite is so real. Warm. Every bite is so rich. Waxy and tough.

16. 

    Step16:No fire at all. Add a layer of Osmanthus to make the cake more sweet.