Materials: 110 grams of flour, 110 grams of sugar (with refined young sugar,, 5 eggs (fresh), a number of butter (the more the more flavor, bright small carton, cut more than one-third), 50 or 60 grams of milk. Flour and sugar is 1:1, other things can be estimated to put.

1, flour sifted three or four times

2, egg yolks, egg whites separate

3, egg whites put a little salt (to help whipping)

4, beat the egg whites, until the egg whites bowl upside down, the whites can not flow down on the right

5, take two-thirds of the sugar, in the process of beating the egg whites in three times to put

6, the remaining one-third of the sugar, the remaining three times to put

6, the remaining one-third of the sugar, the remaining one-third of the sugar, the remaining three times to put

6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color7

7, add the butter and milk to the egg yolk batter, also mix thoroughly

8, the sifted flour slowly put into the above custard (can be divided into a few times), or mix thoroughly7

9, now, the beaten egg whites poured into the batter, must be To mix well

10, the rice cooker a little preheated, smeared with butter, pour the batter

11, cover the lid, press cook

12, very quickly (more than 20 minutes), it will jump to keep warm, do not care about it, to keep half an hour, and then press cook, jump to keep warm after another half an hour, it's about the same, if you are not sure! If you're not sure, open the lid and take a look.