The rice cake

1

We'll cut it up and cut it apart

2

The egg yolk and 20 grams of sugar go white, the salad oil goes thick, the rice is powdered, and the veggies are mixed

3

The proteins are added to the remaining sugar three times, and they've got to be filled with sugar, so the proteins can't stabilize easily

4

Add a third of the hairy protein to the yellow paste

5

Add the mixed paste to the remaining proteins, and the bottom of the sea, like the moon, will mix it up from the bottom, smooth it up to the state, then enter the mould, about 170 degrees and 45 minutes of roasting

6

WHEN YOU'RE OUT OF THE OVEN, YOU'RE STUCK ON THE SHELF, YOU'RE OUT OF SHAPE WHEN IT'S COOL

This cake still uses a basic chiffon recipe with the addition of chopped shepherd's purse. I added water beforehand as per the original recipe, so when I added the rice flour, it didn't feel thick enough, so I added another 20 grams. I went by feel; the egg yolk batter needs to be a bit thicker so that it doesn't deflate when mixed with the egg whites and doesn't shrink after baking. However, a better method would likely be not adding water, so the amount of cake flour wouldn't need to be increased, and the texture would presumably be better. I never quite master unmolding; sometimes it goes well, other times it looks quite ugly. Since I didn't use a standard chiffon mold, I brushed a little oil in before adding the batter to help with unmolding, though I don't know if that actually helped. It looks like it is necessary to buy a good mold. When cut open, it looks passable; you can see the green chopped shepherd's purse, and the aroma is basically covered by the cake. There was too much rice flour, making it very crumbly, but otherwise, it’s alright.