First: the egg white is not separated from the egg yolk, or the egg white is not whipped enough, to be whipped until it sticks to the whisk does not fall off.

Second: the rice cooker to do when the first preheat, brush the oil, first cook once, use a towel to block the air outlet, and then open again after 20 minutes.

Third: the flour did not choose low gluten.

With rice cooker cake to prepare:

4 eggs (yolks and whites separate), 4 tablespoons of sugar, 4 gluten flour, 6 tablespoons of milk, seasoning: salt moderate, oil moderate, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks.

1, with 3 chopsticks to beat the egg white, it did not take long to beat the foam (to highlight the sweetness, you can put a little salt), put a spoonful of sugar, and keep beating all the time, to a little thick and then put a spoonful of sugar, and then continue to beat ...... about 15 minutes after the creamy, chopsticks on the won't fall down.

2 Egg yolk put two spoons of sugar, 3 spoons of bubbling flour, 6 spoons of milk and stir well.

3 Pour in half of the creamy egg whites and stir (up and down instead of in circles).

4 Stir well and pour in the other half of the creamy egg whites and stir well up and down.

5 Preheat the rice cooker by pressing the cook button for 1 minute and take it out, the pan is a bit hot, pour in a little oil and evenly coated in the pan to prevent sticking

6 Pour in the stirred stuff, and then squat a few times in the pan to shake out the air bubbles.

7 Press the cook button, it will automatically jump to keep warm after 2 minutes, after 20 minutes, press the cook button again, it will be ok after 20 minutes.

(The pot is coated with oil, you can pour it out as soon as you pour it, the bottom is darker in color).