Rice flour, simply put, is flour made from various kinds of rice, mainly including sticky rice flour (rice flour), glutinous rice flour, black rice flour, and purple rice flour. Among them, black rice flour is ground black fragrant rice. Made into powder, black beans contain protein, vitamin B2, E, various minerals and nutrients. Black rice flour can be used to make black bean birthday cakes, black rice steamed buns, black bean toast bread, black rice bread, black rice cakes, black rice biscuits and other specialties. It is usually used with other foods, such as wheat flour, rice flour, and glutinous rice flour. and other powdery raw materials.

Liquid raw materials such as eggs and milk. With the addition of black bean delicacies, it will continue to show the original ecology, aromatic taste and comprehensive nutrition of black beans. Cake is generally made with low-gluten flour, eggs and sugar. You only need to beat the eggs until fluffy, then add low-gluten low-gluten flour and mix it into a dough. There is no need to add baking powder or baking powder. The resulting birthday cake is delicate and puffy. It can be steamed in a pot or baked in an oven. In fact the most critical process depends on the consumption of eggs.

There are many types of cakes, and the methods of beating eggs are also different. You can grind the egg yolks to make cakes, or you can separate the egg whites and egg yolks, and only beat the egg whites. It is best to use a whisk to beat the eggs quickly. The eggs are consumed through high-speed rotation, and the gas enters the eggs, causing them to swell and change from large bubbles to delicate small bubbles. At this time, the eggs are as soft as toffee, and then pour in low-gluten flour to mix into egg yolks. The liquid and gas are still left in the egg yolk liquid. After baking or boiling at high temperature, the birthday cake is made.

Whisting the egg whites is very important when making cakes. You should use a whisk to beat the egg whites. The speed is very fast and the effect is better. Beat them until they form a small bevel and will not fall easily. Fortunately, the egg whites do not need to be left for a long time after being whipped, nor can they be mixed in circles to prevent the small bubbles in the protein from fading and causing the cake to become soft. Do not change the amount of milk at will, otherwise the batter will be too thick and the cake will be sticky and not soft.