1, will be crushed egg yolks, add sugar mixing melted, add salad oil mix, add milk mix, add low-flour mix, mix completely can be ready to mix with the egg white batter mix.

2, egg white whipping practice

Prepared materials: 4 eggs, 100 grams of low-flour, 80 grams of sugar, 45 grams of milk, 45 grams of salad oil; containers with egg white must be oil-free, water-free and yolk-free, the head of the whisk is also wiped dry. The egg white with low speed beat to fish eye bubble-like add 20 grams of sugar, continue to beat; beat to the soap bubble look and then add 20 grams of sugar, continue to beat, beat to have lines appear when the third time to add sugar, continue to beat, turn high-speed beat.

This is the state of the grain, continue to play on the right angle can be pulled up will bend, that is, wet foaming, and then continue to play on, play to this state is the state of dry foaming, pull up the right angle does not bend, played well.

3, egg white and egg yolk mixing and baking practices

Take the egg white paste 1/3 mix into the egg yolk paste, left and right, back and forth, do not turn around and mix; and then take 1/3 of the egg white paste into the mix, mix all the mixing, will be the rice cooker to press the cook button, 5 minutes, and then take out the inner pot, beware of scalding, the batter will be poured into the inner pot, knocked a few times on the countertop, the exhaust down the gas. If you don't have a non-stick pan, coat the walls with a little oil before pouring, butter is preferred.

Put the rice cooker, cover, press the cook button, after a few minutes will automatically jump to keep warm, and then in the air vent covered with a damp towel. After 20 minutes, remove the towel, and then press the cook button, and then jump to keep warm, and then cover with a wet towel, and then after 20 minutes you can open to see if there is cooked, with a toothpick inserted, pull up to see no sticky thing is baked. Instead, cover and simmer for another 10 minutes.

The baked cake need not be inverted, the top is light color, and will shrink by itself after cooling. Automatically detached from the gallbladder wall, this time inverted to the plate, you can eat, with the wall part are golden brown, more tender than the oven.