1. Separate the egg whites from the yolks and put them in a clean, oil-free container.
2. Add oil and water to the egg yolk and stir well.
3. Sift millet powder and milk powder into the egg yolk liquid.
4. Use a silicone spatula to mix evenly.
5. Whisk the egg whites until coarsely foamed, add a few drops of lemon juice, and then add white sugar in portions to continue whisking.
6. Dispatch until the whisk has a small sharp corner after lifting it.
7. Take about one-third of the egg whites and put them in the egg yolk paste. Use a spatula to gently stir.
8. Stir until blended.
9. Pour the yolk paste back into the egg whites.
10. Still use a silicone spatula to mix up and down evenly.
11. Apply a proper amount of oil to the mold. You can apply a little bit more, because the edge of my mold is less and slightly stained.
12. Pour the egg batter carefully into the mold and shake it flat.
13. Put it in a steamer and steam for about 25 minutes on high heat, turn off the heat and simmer for 3 minutes before turning it on.
14. Finished product.
Tips:Millet noodles save the process of soaking and stirring. Sometimes the mixed millet paste is not fine enough to affect the taste. So you can choose to use millet flour to make rice cakes directly.
