Fang Zi is the experience gained from practice again and again. Also fragrant and Q. Really delicious and nutritious.
Separate egg yolks and egg whites.
Egg yolk 20 grams of sugar, stir. Add milk and water, add corn oil and mix well. Sift in black rice flour, glutinous rice flour, and low-gluten flour. Beat to a fine, dry powder-free or powdery state.
Egg white vinegar or lemon juice 3 or 4 drops. Use an electric egg beater to hit the fish eye bubble state, add 20 grams of white sugar, continue to hit the foam delicate, add 20 grams of sugar. Then hit the lines and add the last 20 grams of white sugar. When the foam is dry, the standing angle does not fall.
Send a good protein, divide it into one-third of the black rice paste, stir well by stirring, add one-third of the protein to the black rice paste after mixing, and continue to stir. Finally, pour the evenly mixed paste into the last third of the protein cream bowl and mix well. Pour into the 8-inch mold. Shocked the bubble. Steamer cold water fire (the last 15 minutes can be transferred to the medium fire) 45 minutes, do not go to the pot to see the middle, easy to collapse. Rinse for 5 minutes after steaming.
Remove the micro-heating, light-top mold bottom, and remove the black rice cake.
The bottom of the mold can be slightly coated with some corn oil, which is easy to demould.