Six Inch Black Rice Chiffon Cake
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Separate the egg white and egg yolk into an oil-free and water-free basin
2. Add sugar, corn oil and milk to the egg yolk and mix well
3. Sift in low flour and black rice noodles
4. Stir evenly and set aside
5. Add white vinegar and sugar to the egg whites and beat with a whisk
6. Beat the egg whites until you can pull out the small triangle.
7. Take one-third of the beaten egg whites and put it in the egg yolk paste
8. Stir evenly, be careful not to draw circles to avoid defoaming
9. Pour the mixed batter into the remaining egg whites
10. Stir evenly
11. Pour the batter into the mold and shake it vigorously to break up large bubbles
12. Preheat the oven to 130 degrees, bake the lower layer for 30 minutes, turn to 155 degrees and bake for 10 minutes, a total of 40 minutes
13. Shake hard after it's out of the oven
14. Upside down on the grilled net
15. Demould after cooling
16. The internal organization is very delicate, soft and delicious, with a glass of milk is a good breakfast
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