1.4 eggs

2.60 ml milk

3. 70 grams of sugar

4.50 grams of butter

5. If you like cheese, you can also dice the cheese or cheese powder, and the taste is as light as you like.

6. Low-gluten flour100g

working methods

1, separate egg yolk from egg white, the egg white container can't stand a drop of water and a little egg yolk.

2. Mix 4 egg yolks, 20g white sugar, milk and melted butter into egg yolk milk slurry.

3. Filter the flour with a flour sieve, put it into the egg yolk milk slurry, and stir evenly to form the egg yolk powder slurry.

4. Friends who like cheese can put cheese powder or cheese particles into the egg yolk slurry and stir evenly for later use.

5. Put four separated egg whites into a dry container, beat the egg whites with a single eggbeater, and while beating, tighten the remaining 50g of white sugar into the egg whites, beat the egg whites into a creamy shape, and then take them out, so that no egg whites will drop when the container is turned over.

6. Pour the creamy egg white into the egg yolk slurry, and mix the egg white and the egg yolk slurry in a cross shape. Don't rotate and stir well ~

7. Preheat the rice cooker for about 3 minutes, take out the rice cooker and burn your hands carefully. Then pour about 10ml of oil into the cooker, spread the oil evenly on the inner wall of the cooker with kitchen paper, then pour the cake paste, and then gently buckle the cooker a few times to buckle the bubbles out!

8. Put the gallbladder back in the rice cooker and press the cooking button for about 20 minutes! If you jump the button, you can insert a toothpick in the cake to see if there is any paste on the toothpick. If not, it's over!