Glutinous rice flour: 80g
Eggs: 4
Fine granulated sugar: 45g
Lemon juice, appropriate amount. Pour milk and corn oil into a bowl, stir thoroughly to fully emulsify the two. Emulsify until they are well combined. (The state after the two are fully combined is the emulsified state.) Add the sifted glutinous rice flour into the emulsified milk. Stir evenly. At this point, the mixture may be relatively dry and difficult to stir, but that is fine. Based on step 2, add the separated egg yolks. At this stage, the mixture will become easy to blend. After stirring evenly, it should present a smooth and silky state as shown in the picture. Preheat the oven to 150 degrees Celsius. Add a little lemon juice to the egg whites to remove any unpleasant odor. If lemon juice is not available, white vinegar can be used as a substitute. Then add granulated sugar in three portions to the egg whites and beat until stiff peaks form. Beat the egg whites until they reach a fine, large hook shape. Take one-third of the beaten egg whites and add them to the egg yolk mixture. Stir evenly. After stirring evenly, pour the mixture into the remaining egg whites and fold gently until well combined.
Place into a container and bake in the oven. Bake at 150°C for 25 minutes, then increase the temperature to 160°C and bake for an additional 5 minutes to achieve browning.
