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

Steps/methods

1

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

2

Actually, with the amount I made, three eggs should be just right. I used four eggs and felt a little too much.

Egg white separation

three

Third, chopsticks should be beaten with egg whites.

four

Just hit it twice.

five

To highlight the sweetness, add a little salt.

six

A spoonful of sugar

seven

Keep fighting, keep fighting, keep fighting.

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

eight

15 minutes or so, it will look like this, creamy, and chopsticks will not fall off.

This is the key, 15 minutes of continuous playing, not for fun, very painful.

nine

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.

done

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 into the pot and wipe it evenly 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.

Ready to pull.

Look at this.

take off a lid

Step reading

The pan was oiled and came out as soon as it was poured. The bottom of the cake is darker.

Soft and delicious cake, done,