Egg rice cake。雞蛋米發糕的做法，無需打發，口感非常的鬆軟細膩！營養又美味！

製作米發糕之所以選擇熟米漿，是為了讓大米發糕的口感更加鬆軟細膩，如果不選擇熟米漿，大米糕的口感可能沒有那麼好。
主要食材：溫水30克，酵母粉4克，雞蛋3個，白糖40克，麵粉100克，粘米粉300克，白糖40克，清水400克，無鋁泡打粉4克，黃油20克。
The reason why cooked rice paste is selected for making rice cake is to make the taste of rice cake more soft and delicate. If cooked rice paste is not selected, the taste of rice cake may not be so good.
Main ingredients: 30g warm water, 4G yeast powder, 3 eggs, 40g white sugar, 100g flour, 300g rice flour, 40g white sugar, 400g water, 4G aluminum free baking powder and 20g butter.