Then take a large and small container without water and oil, divide the eggs, put the egg whites in the big basin and the egg yolks in the small basin.

Beat the egg yolk well, add a tablespoon of sugar and appropriate amount of oil, and beat until the sugar dissolves.

Then pour in the right amount of yogurt and mix well.

After stirring, add the sieved flour.

Turn it up from the bottom by stirring until it is smooth and particle-free. Make yolk paste

Add sugar to the egg whites three times, one tablespoon each time, until hard and foaming, and then pull up the small sharp corners.

Add the beaten egg whites into the yolk paste twice, adding one third for the first time and stirring evenly. After stirring evenly, put all the remaining protein into the basin and continue to stir evenly to make a cake paste.

Oil the inner container of the rice cooker and press the cooking button to preheat it.

After preheating, take out the inner container, slowly pour in the cake paste, then take out the inner container of the rice cooker, put it on the table or on the ground to flatten the surface, shake it again, shake off the big bubbles and put it back in the pot.

Press the cooking key, and it will automatically jump to heat preservation after a few minutes. At this time, prepare a wet towel or rag, cover it on the air outlet and stew for 20 minutes ... After 20 minutes, take off the towel, press the cooking button again, jump back to the heat preservation, cover it with a towel and stew for 20 minutes.

Open the lid and insert it with a toothpick. If there is no sticky substance, it will prove to be cooked. If there is, cover it and stew for a while.

Straight back and thick! Tip: its surface is easy to leave traces! Super soft, super shocking and super thick rice cooker version-yogurt cake ~