1. The glutinous rice flour is mixed with baking powder. It doesn't matter if the glutinous rice flour is not water milled. I have tried both and the finished product is not much different.
2. Beat the eggs into the basin, add fine sugar to prepare the whole eggs for beating.
3. The whisk beats at high speed.
4. It's almost time to hit this state.
5. Continue to change the vulgar and beat for a minute to make the custard more delicate. The custard dripping does not disappear immediately.
6. Mix the milk and corn oil in a large bowl to fully emulsify.
7. Sift the beaten egg batter into the flour and mix well. It is best not to add all at once to easily defoam.
8. Take a small amount of the mixed batter into the oil-milk mixture and mix well.
9. Pour it back into a large basin and mix well, moving lightly and quickly.
10. The mixed cake batter.
11. Pour into the paper cup mold, without even touching the small paper cup.
12. The oven was preheated in advance. I used the 150°C for the upper heat of the oven, and baked the middle and lower layers at 170°C for 30 minutes. The specific temperature still depends on your own oven.
13. The taste is great.
Tips:Let me talk about the reason why the glutinous rice flour is lighter and the baking powder is added. Therefore, it is inevitable to bake this glutinous rice cake. I have set the heat to 130 degrees and the cracks are correct, so don't bake it.
