Six-inch black rice chiffon cake

Six-inch black rice chiffon cake

Overview

How to cook Six-inch black rice chiffon cake at home

Tags

Ingredients

Steps

  1. Separate egg whites and egg yolks into an oil-free and water-free basin

    Six-inch black rice chiffon cake step 1

  2. Add sugar, corn oil, and milk to the egg yolks and stir evenly

    Six-inch black rice chiffon cake step 2

  3. Sift in low flour and black rice noodles

    Six-inch black rice chiffon cake step 3

  4. Mix well and set aside

    Six-inch black rice chiffon cake step 4

  5. Add white vinegar and sugar to the egg whites and beat with a whisk

    Six-inch black rice chiffon cake step 5

  6. Beat the egg white until you can pull out a small triangle

    Six-inch black rice chiffon cake step 6

  7. Take one third of the beaten egg whites and put it into the egg yolk batter

    Six-inch black rice chiffon cake step 7

  8. Stir evenly, being careful not to draw circles to avoid defoaming

    Six-inch black rice chiffon cake step 8

  9. Pour the mixed batter into the remaining egg whites

    Six-inch black rice chiffon cake step 9

  10. Mix well

    Six-inch black rice chiffon cake step 10

  11. Pour the batter into the mold and shake it hard to break up any big bubbles

    Six-inch black rice chiffon cake step 11

  12. Preheat the oven to 130 degrees, bake the lower rack for 30 minutes, then turn to 155 degrees and bake for another 10 minutes, a total of 40 minutes

    Six-inch black rice chiffon cake step 12

  13. Shake it hard after taking it out of the oven

    Six-inch black rice chiffon cake step 13

  14. Place upside down on the grill grid

    Six-inch black rice chiffon cake step 14

  15. Remove from mold after cooling

    Six-inch black rice chiffon cake step 15

  16. The internal structure is very delicate, soft and delicious. It is a good breakfast with a glass of milk

    Six-inch black rice chiffon cake step 16