Wipe the mold around with a mold release paste
Prepare low-powder and red yeast powder, 15G low powder and red yeast powder mixed
The egg yolk is separated from the egg white (the egg white pot must be oil-free)
Put the protein into a coarse bubble and put a third of the sugar. Continue to beat the egg. Add a little more sugar to the delicate level. Add the remaining sugar to the hook. To hard foaming, that is, pulling up the eggbeater appears an upright sharp corner.
Disperse the egg yolk, then add the egg yolk to the protein, continue to beat the eggbeater for about 2 minutes, hit the viscous paste, lift the eggbeater very slowly, and the lines are clear.
Sift in low powder, stir at the bottom of the bag, and it is really powder-free. A smooth batter appears.
Add the blended oil to the milk and mix thoroughly, then add the mixed red yeast powder and low powder in several portions.
Stir until no particles are poured into the egg bowl and mix well.
Pour from the height into the measuring cup to eliminate the bubbles in the batter.
From the measuring cup, slowly pour into the mold, the batter can not exceed the scale line in the mold.
The oven is preheated to 160 degrees and then baked in the oven for 150 minutes at 150 degrees. (The time is appropriately increased or decreased according to the temperature of the oven in your home)
After the furnace is released, the mold is shaken down until it is cooled and demolded.