Preparation materials: 4 eggs, a little salt, sugar and milk.

1, separate the egg white from the egg white, and beat the egg white liquid: add a little salt to the egg white liquid first, just a little salt, which will make the cake taste better, and then add a tablespoon of sugar. Beat the egg mixture with chopsticks or automatic egg beater until the egg whites are hard and foamed. Even if the bowl is turned upside down, the egg whites will not fall down, which is similar to cream. If you use chopsticks, it can usually be done in fifteen minutes.

2. Stir the egg yolk: add 2 tablespoons of sugar and 3 tablespoons of flour to the egg yolk. Be careful not to use high-gluten flour, ordinary flour, medium-gluten flour and low-gluten flour. Add 6 tablespoons of milk to the egg yolk bowl.

3, egg yolk mixing: use a spoon to dig half of the egg white bubble and put it into the egg yolk in step 2. Stir the egg whites and egg yolks up and down evenly with a spoon. Be sure to stir them up and down. Don't circle, and don't use chopsticks. If you circle with chopsticks, the flour will stiffen, so that the cake won't rise. Then add the other half of the protein and continue to stir it up and down with a spoon.

4, heating: plug in the rice cooker, press the cooking button, when the pot feels a little hot, it is ok, this is called preheating. Pour a little cooking oil into the bottom of the pot to prevent the cake paste from pouring out at the bottom of the pot. Pour the cooked paste into the rice cooker. Shake the table with your hand a few times to shake out the air bubbles inside. Press the cooking button. Plug the air outlet on the rice cooker with cloth and continue to be stuffy; After 20 minutes, press the cooking button again and continue to be stuffy for 20 minutes. Just do it.