『食材』
黑米 30克
糯米 70克
糖粉 80克
鸡蛋 5个
牛奶 30克
色拉油 20克
柠檬汁或者白醋几滴
『做法』
1.盖上盖子和量杯盖，设置3分钟速度10打磨，每过一分钟就按下暂停，利用刮刀把锅壁上的粉刮到锅底，以便打得更均匀。
2.打磨好的米粉取出放置一旁备用。
3.加入糖粉，打入5个全蛋，插入蝴蝶棒，滴几滴白醋或者柠檬汁（保持蛋糊稳定）。
4.盖上盖子不盖量杯盖设置14分钟/37度/速度4恒温打发全蛋，结束后再设置5分钟/速度4 这一次不要温度。
5.打好以后的面糊放入称好的20克油和30克牛奶。
6.接着再把打磨后的米粉均匀放入蝴蝶棒两侧，然后盖上盖子设置4秒钟/速度3拌匀，如果没有拌匀就利用软刮刀轻轻的翻拌翻拌匀，不要过度搅拌稍微拌个四五下就可以了。
7.然后把蛋糕糊倒入可以蒸的模具里，可以用不锈钢碗，比较大的，碗底和周围抹油，盖上保鲜膜密封好放入蒸锅，主锅倒入800克开水，设置40分钟/120度/速度2，蒸熟即可。
Ingredients
30g black rice
70g glutinous rice
80 g powdered sugar
5 eggs
30g milk
Salad oil 20g
A few drops of lemon juice or white vinegar
Direction
1. Cover the lid and the measuring cup lid, set the grinding speed to 10 for 3 minutes, press the pause every minute, and use a spatula to scrape the powder on the pot wall to the bottom of the pot to make it more even.
2. Take out the polished rice noodles and set aside for later use.
3. Add powdered sugar, beat 5 whole eggs, insert butterfly sticks, and drip a few drops of white vinegar or lemon juice (to keep the batter stable).
4. Cover the lid without the lid of the measuring cup and set the temperature for 14 minutes/37 degrees/speed 4 to beat the whole egg, and then set 5 minutes/speed 4 this time without the temperature.
5. After making the batter, add 20 grams of oil and 30 grams of milk.
6. Then put the polished rice noodles evenly on both sides of the butterfly stick, then cover the lid and set 4 seconds/speed 3 and mix well. If it is not well mixed, use a soft spatula to gently stir and mix well. Don't overdo it. Stir it for a little bit of four or five times.
7. Then pour the cake batter into a steamable mold, you can use a stainless steel bowl, a relatively large bowl, grease the bottom and around the bowl, cover with plastic wrap and seal it in the steamer, pour 800g of boiling water into the main bowl, set 40 minutes/120 degrees/speed 2, just steamed.