1. Add milk, oil, 15 grams of sugar, black rice flour, low-gluten flour to the egg yolk, and mix well. (PS: You can use an electric whisk to stir quickly, just mix well, not for too long)
2. Add 50 grams of sugar to the egg whites
3. Send it to the hook, it doesn’t flow upside down.
4. Add milk, oil, 15 grams of sugar, black rice flour, low-gluten flour to the egg yolk, and mix well. (PS: You can use an electric whisk to stir quickly, just mix well, not for too long)
5.
Pick out one-third of the beaten egg whites and put them in the egg yolk paste, stir evenly, then pour the evenly mixed egg yolk paste into the remaining two-thirds of the egg white paste, and mix well (the speed is constant) be quick)
Pour the mixed cake batter into the mold and shake out bubbles
6. Basun 140℃, 60 minutes, put in the middle of the oven, when the cake is baked, it will fall back a bit;
7. When the cake is baked, it will fall back a bit;
8. After baking, take it out immediately, tap the inverted button and let it cool, then it can be demoulded.
9. Eat it the next day, keep it sealed at room temperature, don't put it in the refrigerator.
Tips:Note: 1. The oven can be preheated when the egg whites are beaten. Generally, the oven temperature can be stabilized after preheating for more than 15 minutes. 2. When beating the egg whites, first fast and then slow, do not keep stirring at high speed 3. When the egg whites are put into the egg yolk paste, it must be stirred, not stirred 4. Be sure to shake out large bubbles, or the structure is not delicate enough. 5. Do not turn on the oven at any time when baking cakes.
