Beat the dry foamy protein like cream to stand in the tip of your hand for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't play it either. It's not good to play it like cotton for too long. After that, pour the remaining 2/3 sugar into the egg white and stir it gently for a few times. Press the cooking button, jump back to the heat preservation state in two or three minutes, and cover the air outlet with a wet towel; Keep the temperature for 5 minutes, press the cooking button, then jump back to the heat preservation state and press it again after 10 minutes, and then jump back to the heat preservation state and insert it with a toothpick after 10 minutes.
That is, there is too much flour, and it may be that the eggs are defoamed. Another is that the rice cooker should cover the air hole with a towel for ten minutes after the first jump, then press it to remove the hair, and then cover the air hole with a towel after the second jump to cut off the power. After ten minutes, take out the inner pot and turn it over and buckle it on the chopping board to fall off. Brush some oil in the pot when you put the cake paste. Don't put too much cake paste, only three eggs at most.
Beat the dry foamy protein like cream to stand in the tip of your hand for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't play it either. It's not good to play it like cotton for too long. After that, pour the remaining 2/3 sugar into the egg white and stir it gently for a few times. Separate the yolk protein of the egg and put it in an oil-free and water-free container. Add half sugar to the egg yolk, mix well, add milk, continue to mix well, add corn oil, sift in low-gluten flour, and mix well to make the egg yolk paste.