Millet 150g

Condensed milk 10g

50g salad oil

40 grams of sugar

4 eggs

The practice of millet cake

Separate the yolk from the egg whites.

Soak millet for 24 hours.

Drain the soaked millet, put it into a blender, add 10g condensed milk, 50g salad oil and four egg yolks and stir until it is crushed.

Put 40 grams of sugar in the egg white and beat it at a small angle.

The next step is the same as cake. Take one third of the protein and mix it into the stirred millet egg yolk liquid, turn it evenly from bottom to top, and do not stir in circles to prevent defoaming. Then pour the stirred protein into the rest of the protein and continue stirring.

Pour the mixed rice paste into an 8-inch cake mold and shake it to eliminate large bubbles.

Put cold water into the pot, put the 8-inch cake mold into the pot, turn to medium heat, steam for 30 minutes and turn off the heat. Do not open the lid at this time, wait for 5 minutes before opening it to prevent the millet cake from shrinking.

skill

The finer the millet is ground, the better the taste. This recipe is a recipe where one meter of sunshine shines in other places. There's nothing in the kitchen, so I'll take it to bask in the sun.