The amount of Fangzi is 8 inches, 7 inches can be used, I use 7 inch hollow molds... Generally, children don't like black rice. My family's Xiaoni is like this. It’s fascinating.
Prepare two stainless steel pots, protein and egg yolk, and put them into two pots. The protein bowl should be water-free and oil-free. The protein should be placed in the refrigerator for storage and refrigerated. Add the corn oil, milk, a little white sugar to the egg yolk pot, stir evenly with a manual egg beater, no particles. Sift in low powder, black rice flour, stir well, do not stir for a long time, so as not to ribs. (Black rice flour market is now ground)
Take out a few drops of lemon juice from the protein bowl, add one-half of the white sugar to the fisheye bubble with an electric egg beater, continue to send it, send the protein to the fine white sugar, and lift the eggbeater straight. The little corners are all right. Have the opportunity to make up the process map.
Take one-third of the protein into the egg yolk pot, mix it evenly, don't draw a circle to avoid defoaming, mix it evenly and pour it into the protein bowl, continue to mix evenly, smooth and free of particles.
Preheat the oven at 130 degrees, pour the mixed batter into the mold, gently shake it, and put it into the oven for 130 minutes and 50 minutes.
Baked out, the taste inside is very soft, the part of the top of the skin has a rustling taste, it is estimated that the black rice is not fine enough.
The temperature depends on the temperature of the oven, the brand is different, the temperature is also different, for reference only.