Ingredients: 70g of millet flour, 30g of glutinous rice flour, 60g of pure milk, 20g of cooking oil, 40g of sugar, three eggs and 3-4 drops of lemon juice or vinegar.
1. Millet is washed, dried and ground into powder. Use dry powder to grind the knife head, 30 times at a time, and then dump the brush, preferably twice, so that the millet flour will be fine. If you buy millet noodles directly, this step can be omitted;
2. Pour 60 grams of milk +20 grams of oil and mix well, then separate the albumen and yolk of three eggs, add three yolks and mix well, then pour 70 grams of millet flour and 30 grams of glutinous rice flour and mix well;
3. When removing protein, take 40g of white sugar and pour it three times along the basin wall;
4. Add a few drops of lemon juice to the egg white. If there is no lemon at home, adding a few drops of vinegar can remove the fishy smell of eggs. The eggbeater is easy to use. Netizens who don't often use eggbeaters don't have to be afraid, regardless of whether they are dry or wet. In short, first make the low-grade ones into bubbles, pour in one third of the sugar, then turn the high-grade ones into white, pour in half of the remaining sugar, and finally give them a white texture and pour in all the remaining sugar. Just lift the eggbeater and see the little sharp one;
5. Stir the egg yolk paste and egg white twice, and add some protein into the egg yolk paste and stir evenly; Then pour all the egg yolk paste into the egg white bowl and stir evenly;
6. Pour into the mold and shake it twice. (If you don't have a mold, just pour it into a deep bowl or a suitable glass to cook the rice bowl), and you can cover it here without plastic wrap.
7. Steam in a steamer at 100℃ for 40 minutes. After steaming, continue to simmer for 5 minutes;
8. Take it out and put it backwards 10 minute. The purpose of reverse placement is to facilitate demoulding;
9, and then get a very beautiful golden millet cake! Eat while it's hot!