Ingredients: 90g low-gluten flour, 4 eggs, 50g milk, 50g cooking oil, a little lemon juice and 60g fine sugar.

Tools: Egg beater (3 chopsticks can work together), rice cooker, 2 pots without water and oil.

Exercise:

Take 4 eggs, separate the egg white and yolk, and put them into two pots respectively;

2. Break the egg yolk, add 50 grams of edible oil and stir well; Add 50g of milk and stir well; Add 90 grams of low-gluten flour and stir well; Until the yolk paste is smooth and free of particles;

3. Add a few drops of lemon juice to the egg white (remove the fishy smell) and stir well; In the process of stirring, add 60 grams of fine sugar in three times; Beat the egg whites with an egg beater until they can pull out a small sharp corner (the key to fluffy cakes);

4. Take part of the finished egg white and put it into the yolk paste; After stirring evenly, pour all the remaining egg whites back and continue to stir (pay attention to copying up and down as soon as possible, don't circle) until the batter is fine and even;

5. Preheat the rice cooker for about 1 min, and brush a little oil evenly on the inner wall of the cooker to prevent the cooker from sticking at last; Pour the stirred solution into the rice cooker and shake the rice cooker several times to eliminate bubbles; Turn on the cooking mode for about 40 minutes.