1. Making ingredients

4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, 4 tablespoons of gluten and 6 tablespoons of milk;

Seasoning: appropriate amount of salt and oil;

Auxiliary equipment: an ordinary white porcelain spoon and three chopsticks.

2. Production process

(1) Beat the egg white with three chopsticks, and it will bubble after beating for a long time (to highlight the sweetness, you can add a little salt), put a spoonful of sugar and beat it all the time, then add another spoonful of sugar until it is a little thick, and then continue beating ... It will turn into cream after about 15 minutes, and the chopsticks will not fall off. This process is critical and cannot be stopped.

2 Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk and stir well;

3 pour in half of the cream egg white and stir (stir up and down instead of in circles);

(4) stir evenly, pour in the other half of cream egg white and stir-fry it up and down;

⑤ Press the cooking button, preheat the rice cooker 1 min, and take it out. The pot is a little hot. Pour a little oil into the pot and spread it evenly to prevent it from sticking to the pot.

⑥ Pour in the stirred things, then squat a few times to shake out the bubbles;

⑦ Press the cooking key, and it will automatically jump to the heat preservation gear after 2 minutes, and then press the cooking key after 20 minutes, and it will be ok after 20 minutes.

The pan is coated with oil, and it can be poured out as soon as it is poured. The bottom is darker.

production skills

1, sieving the flour for three or four times;

2. The yolk of the egg is separated from the egg white;

3, put a little salt in the egg white (help hair);

4. Beat the egg white until the egg white basin is reversed and the egg white cannot flow down;

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white;

6. Put the remaining one-third of the sugar into the egg yolk, and fully mix with the egg yolk until the color of the egg yolk becomes lighter;

7. Add butter and milk to the yolk paste and stir well;

8. Slowly put the sieved flour into the above-mentioned egg milk paste (it can be put in several times), or fully stir it;

9. Now, pour the beaten egg white into the batter, and be sure to stir it evenly;

10, preheat the rice cooker a little, spread the butter and pour in the batter;

1 1. Cover and cook;

12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, open the lid and have a look.