1 egg white and yolk are separated and the yolk is crushed. (4 eggs)

2 Add a spoonful of sugar to the egg yolk and stir until it is saccharified.

3 Pour in 6 spoonfuls of milk and mix well.

4 Add three spoonfuls of corn oil and mix well.

5 Sieve three spoonfuls of flour (the amount of three spoonfuls), a little baking powder and a little salt into the egg yolk liquid and mix well.

6 stirred egg yolk for use.

7 Prepare egg whites, as shown in the figure.

8 put a little salt, a spoonful of sugar and a drop of white vinegar, and continue to beat the egg whites.

Add a second spoonful of sugar when it is slightly thick, and continue beating.

10 Add the third spoonful of sugar and continue to beat the egg whites. It will turn into cream in about 15 minutes, and the eggbeater can stand up when it is picked up.

1 1 Pour one third of the egg white into the egg yolk liquid and stir it up, down, left and right.

12 stir well, add one third of egg white and continue stirring. Finally, add the remaining egg whites and stir well.

Brush a layer of corn oil in the 13 rice cooker, and then press the cooking button to preheat the jump. Pour the stirred cake paste into the rice cooker and let it exhaust several times.

14 and then press the cook button, and it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and let it stay stuffy for 20 minutes; Then press the cooking button, jump to the heat preservation gear for 2 minutes, and then cover the vent with a towel for 20 minutes.