The egg white and egg yolk are separated, and the egg white is placed in an anhydrous oil-free container for use.
Add oil and milk to the egg yolk and mix well.
Weigh the sticky rice flour, sift it 3 times, pour it into the mixed liquid of step 2, stir it evenly and sieve it to make the mixture of egg yolk more delicate.
The protein was added to the sugar three times to give a hard foaming.
Add 1/3 of the protein that has been sent to the egg yolk and mix it evenly, then add 1/3. Finally, pour the mixed egg yolk back into the remaining 1/3 of the protein and mix well.
Pour the mixture from step 5 into the cake mold from a high place, and shake out the large bubbles. Bake in the oven at 150 degrees Celsius (300 degrees Fahrenheit) for 60 minutes. After the furnace is discharged, shake it from the height and pull it down to release the mold.
This method is recorded for self-reuse, so it is simple to write, there is no step map, there is a reference formula for hurricane based, the finished cake tastes soft and delicate, very good.