Preparation materials: milk, eggs, flour, sugar, salt and oil.

1, separating egg white and yolk;

2. Add a spoonful of sugar to the egg white, start beating the egg white, and add a little salt halfway until it is creamy;

3. Add 6 tablespoons flour, 2 tablespoons sugar and 6 tablespoons milk to the egg yolk;

4. Add half a dozen egg whites to the beaten egg liquid. Stir up and down evenly, then add the remaining half of the egg white and stir up and down evenly;

5. Pour a little oil into the rice cooker to avoid sticking. Electrified heating 1 min, pot heating;

6. Pour the stirred batter into the rice cooker, then squat a few times to shake out the bubbles;

7. Press the cake button and automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and stuffy for 20 minutes?

Then press the cooking button, and it will take 20 minutes;

8, out of the pot.