2, protein cream: 6 egg whites, 30 grams of sugar, 65438+ 0-2 drops of white vinegar, eggbeater.

3. Method: Separate the egg yolk from the egg white, add sugar, yogurt and cooking oil to the egg yolk, stir evenly, add flour, sieve and stir into batter for later use. Then add white sugar and white vinegar to the egg white, beat it with an egg beater until it is hard and frothy, then add it into the egg yolk paste several times and stir it up and down evenly. Then brush the cooking oil on the inner container of the rice cooker, pour in the batter, shake off the excess bubbles, start the cake steaming mode, and then take out the mold to enjoy.