4 eggs 8 inches, divided into egg sponge practices.
Black rice, brown rice, oatmeal rice are washed in advance, add appropriate amount of water to the refrigerator for one night; black sesame seeds are sauteed, three kinds of rice with a good foaming and draining water are put into a fine powder.
Prepare a large bowl, put 55 grams of milk / cool white, 35 grams of corn oil, 15 grams of honey, 1 gram of salt, ground coarse grain powder and 35 grams of sieved low-gluten flour, mix well with a manual egg beater, add 4 Mix the egg yolks and set aside.
Add a proper amount of water to the steamer and boil it; put the oil paper in advance in the 8-inch cake mold; prepare a clean, water-free, large bowl, add 4 egg whites, and use an electric egg beater to divide it three times. Fine sugar, sent to the eggbeater to a small sharp angle (dry foaming);
Use a spatula to add one-third of the meringue to the coarse grain paste in step 2, mix well with a manual egg beater, and then pour it back into the meringue bowl. First use the manual egg beater to follow the bottom-lift-drop method. Mix well (refer to the teacher's technique), then mix thoroughly with a spatula;
Pour the cake paste into the mold, cover the tin foil, steam in a steamer for 50 minutes (induction cooker 1000w/160 °C), simmer for a few minutes, then buckle for 5 minutes, face up and cool to eat.
Soft and sweet, with black rice.