1. Weigh all the ingredients (milk, flax oil and egg yolk in a bowl)! Mix black rice noodles with corn noodles and baking powder (because black rice noodles are sticky, add some corn noodles to improve it)
2. Beat flax oil, milk and egg yolks.
3. Sift the black rice noodles into the egg yolk.
4. Mix into black rice batter and set aside.
5. Add one-third of the white sugar to the egg white and a few drops of white vinegar. Beat at low speed until thick.
6. When the egg whites are beaten into fine bubbles, turn the whisk to high speed and add two-thirds of the sugar.
7. To make fine stripes, add the last part of sugar and beat until the egg whites are not runny. (Stacked up and won't fall off)
8. Add one-third of the egg whites to the egg batter and mix well.
9. Pour the mixed egg batter into the egg whites and mix well.
10. Finally, put it into a piping bag.
11. Cut the piping mouth, squeeze the cake batter into the cake mold, lift it up and shake it a few times, and finally sprinkle the chocolate bar.
12. Preheat the oven in advance! The bottom heat is 150, the heat is 130, and it is baked for 25 minutes.
13. After roasting, take it out to cool and demould.
14. The black rice noodle cake is out.
15. You can also put more and less sugar according to your taste.
16. Finished product.
17. Finished product.
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