How to make original rice chiffon cake

A bowl of fragrant original rice chiffon cake is sure to be mouth-watering, and it is not difficult to make. The key to this dish is that the ingredients must be fresh and the cooking time must be well controlled. Add the local unique onion oil, and you will definitely want to eat it every day. Reminder: You can add some light soy sauce when making it, the color will look better.

1. Prepare the ingredients and separate the egg white and yolk

2. Make the egg yolk paste first, add oil, milk/water to the egg yolk

3. Mix well and add rice flour

4. Sieve

5. Mix well

6. Set aside for later use

7. Beat the egg white until it becomes coarse foam and add the first sugar

8. Add sugar for the second time after the lines appear

9. Beat until the texture remains and add sugar for the third time

10. Lift the egg beater with the hook

11. Add one-third of egg white to the egg yolk paste

12. Mix well

13. Add one third of egg white

14. Stir evenly

15. Pour the mixed batter into the remaining egg whites

16. Stir evenly

17. Put it into the mold, shake it a few times to remove the bubbles, and bake it at 160℃ for 50 minutes.

18. Remove from the oven and let it cool upside down

19. Demolding and cutting

The recipe for original rice chiffon cake is very simple. Do you know how to make it? This is a common home-cooked dish, very suitable for people living alone to eat at home.