How to make black rice chiffon cake

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  1. Prepare two clean basins, add milk, sugar and oil, beat to emulsify until no oil is visible.

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  2. Add black rice flour and mix well, then add flour and mix well.The method is not limited.

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  3.Start to separate the eggs, add the egg yolks to the batter and mix well until it is smooth and delicate Yes, lift the egg beater to slowly drip.

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  4. Preheat the oven to 150 degrees, add the remaining sugar to the egg whites, and beat at medium speed.(This part can be divided into three sugaring methods, I am really lazy)

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  5.Dismiss When the lines are obvious, lift the egg beater and it will have a small straight tip! This is the key part, please observe more during the process.

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  6. Take a small portion of the protein and add it to the batter, mix roughly evenly, stir-fry style.

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  7. Pour the batter into the egg whites, continue to mix well, and finally use a silicone knife Mix well at the bottom and mix quickly to avoid defoaming.

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  8.Pour into the mold, shake it a few times, and put it into the bottom layer of the oven, 134°/40 minutes

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  9. When the time is up, simmer for five minutes and take it out.

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  10. Unmold and cut into pieces after cooling, very fragrant black rice flavor Son!