Actually, according to the amount I made, three eggs should be just right. I used four eggs and felt a little too much. 3. Separate the egg whites, and the three chopsticks are ready to beat the egg whites. In order to highlight the sweetness, put a little salt and a spoonful of sugar in the egg white and continue to beat. When it is a little thicker, add another spoonful of sugar and continue beating.
10 minutes or so, the egg white foam is creamy and the chopsticks will not fall off. (This is the key. Playing 15 minutes is not a joke, it is very painful. )
5. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk, stir well, and pour in half of the cream egg white. Pay attention to stirring up and down instead of turning around. After stirring well, pour in the other half of cream egg white and stir up and down.
6. Press the rice cooker to preheat 1 min, and then take it out. When the pot is a little hot, pour a little oil and wipe it evenly in the pot to prevent it from sticking. 7. Pour in the stirred things, then squat a few times to shake out the bubbles.
8. Press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes, then cover the vent with a towel and keep it stuffy for 20 minutes.
Then press the cook button, and it will be ready in 20 minutes.
The pan was oiled and came out as soon as it was poured. The bottom of the cake is darker.
Soft and delicious cake, you're done Applause.