Materials:
3 eggs (about 60g/ egg), 30g of corn oil, 35g of water or milk, 50g of low flour, 30g of fine sugar, 0.5g of monascus powder and colored powder1g.
Mold: 4 inch Qifeng mold *3.
Exercise:
1. Mix the red rice flour and colored flour with water in advance.
2. Water and oil are stirred and emulsified, and low flour and egg yolk are sieved and stirred respectively.
3. Add sugar to the egg white for 2-3 times and let it dry and foam. First add 1/3 egg white cream into the egg yolk paste and stir, then pour it back into the egg white cream and stir evenly.
4. Divide the batter into 3 parts, one part is about 100g.
5. The bottom layer is pink, and monascus powder is added to one batter, but not all of it. Add it step by step according to the color, pour it into the mold and shake well.
6. The second layer is the original flavor, 1/3 cake paste is put into paper bags and squeezed on the pink batter.
7. Make the third layer green, add colorful batter to the batter and stir well. Add the same according to the color, and then put it in a paper bag and squeeze it on the surface.
8. Preheat the oven to 135 degrees in advance, and bake the middle and lower layers for about 60 minutes. Immediately after taking out, it is reversed, cooled and demoulded.