1. Heat the corn oil slightly and mix well with the milk.
2. Sift the black rice cake flour into the milk batter.
3. Use your hands to stir and mix well. At this time, the batter will feel very dry.
4. Beat the egg yolks into the batter and stir with your hands until it becomes a delicate state.
5. Add the egg whites and caster sugar into a hook shape.
6. Add 1/3 of the egg white to the egg yolk paste and mix well.
7. Pour the egg whites and mix well into a delicate state.
8. Pour the batter into a square plate lined with tarp in the school kitchen, sprinkle with chicken floss and chopped green onion.
9. The upper and lower tubes of the oven are preheated at 150 degrees.
10. Bake in the middle layer for 25 minutes, take it out and let it warm, turn it over and roll it up after demoulding.
11. Finished product.
