Get things ready: flour, eggs, milk, salt, sugar and oil.

Don't touch a drop of water in this process, just dry it before use.

It is important to separate the egg whites and beat them into a thick paste with an egg beater. Egg whites must be thoroughly stirred to make soft cakes. Add a little salt when beating them, which will enrich the taste. When you stir them, add sugar several times until they become thick paste. This process will be faster if you have electric egg beater, and it will take longer if you hit them with your hands, which will shorten the process.

A spoonful of sugar

Keep fighting, keep fighting, keep fighting.

Add a spoonful of sugar when it is a little thicker and continue to beat.

Put two spoonfuls of sugar in the yolk.

3 tablespoons fermented flour

6 spoonfuls of milk

Stir evenly

Pour in half of the cream egg white, and be careful to stir it up and down, not around.

Stir well, then pour in the other half of cream egg white and stir up and down.

Press the cooking button of the rice cooker, preheat 1 min, and then take it out, as long as the pot is slightly hot.

Pour a little oil and spread it evenly on the bottom of the pot to prevent it from sticking to the pot.

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

Press the cooking key, and it will automatically jump to the heat preservation file in about 2 minutes. At this point, cover the vent with a towel and leave it stuffy for 20 minutes.

Then press the cook button, and it will be ready in 20 minutes.