『食材』
125 克 紫米 ，提前浸泡过夜并沥干水份
25 克 黑芝麻
2 颗 蛋
30 克 糖
1 小撮 盐
1/2 茶匙 泡打粉 (可选的)
30 克 糖桂花
4 颗 混合整粒坚果 ，切碎
500 克 水 ，蒸煮用
『做法』
1.将紫米和黑芝麻放入主锅，以1 分30 秒/速度10磨粉，放入碗内，备用。清洁主锅并擦干至无油无水。
2.插入蝴蝶棒，将蛋、糖和盐放入主锅，以7分/37°C/速度4打发至蛋液浓稠。
3.加入打碎的黑米黑芝麻粉、泡打粉和糖桂花，以10 秒/速度3混合，取下蝴蝶。平均倒入4个舒芙蕾烤碗，用刮刀棒刮平蛋糕糊表面，在每个碗上轻轻放上一颗坚果碎，放入蒸锅中备用。清洁主锅。
4.将水放入主锅，架上蒸锅，以30分/120度/速度1蒸煮，再在蒸锅中闷3-5分钟。取出后轻轻脱模盛盘，即可享用。
Ingredients
125 g purple rice, soak overnight in advance and drain the water
25 g black sesame seeds
2 eggs
30 g sugar
1 pinch salt
1/2 teaspoon baking powder (optional)
30 g sweet osmanthus
4 mixed whole nuts, chopped
500 g water for cooking
Direction
1. Put the purple rice and black sesame in the mixing bowl, grind the flour at 1 minute 30 seconds/speed 10, put them in a bowl, and set aside. Clean the mixing bowl and wipe dry until it is oil-free and water-free.
2. Insert the butterfly stick, put the egg, sugar and salt into the mixing bowl, beat at 7 min/37°C/speed 4 until the egg is thick.
3. Add crushed black rice black sesame powder, baking powder and sweet-scented osmanthus, mix at 10 seconds/speed 3, and remove the butterfly. Pour an average of 4 Soufflé baking bowls. Use a spatula to smooth the surface of the cake batter. Gently place a crushed nut on each bowl and put it in the steamer. Clean the mixing bowl.
4. Put the water into the mixing bowl, set the steamer, and steam at 30 min/120 degrees/speed 1, then let it sit in the steamer for 3-5 minutes. After taking it out, gently unmold the serving plate and enjoy it.