1. Wash the black rice and drain the water
2. Grind into powder with a wall-breaking machine, sieving for later use
3. Add corn oil and milk to the basin and stir until it turns white, the water and oil are fully emulsified for later use, there is no oil point, and it is a bit thick
4. Add egg yolk and stir well
5. Sift in low-flour and black rice noodles, stir evenly irregularly
6. Preheat the oven 150. Add white sugar to the egg whites three times, and beat until hard foaming. Just lift the whisk at a small right angle.
7. Take one-third of the egg white paste and add it to the black rice paste and mix
8. Pour the stirred batter into the remaining egg whites and continue to stir evenly. Be careful not to defoam the stirring
9. After entering the mold, shake it a few times to shake out the large bubbles, so that the cake will be more delicate and will not have large holes. 150 degrees for 40 minutes (the actual temperature is subject to your own oven). After the oven is baked, the hot air will be shaken immediately, and the mold will be released after cooling. Each oven is different depending on the self-adjustment of the oven
