Ingredients: flour 1 10g, sugar 1 10g, 5 eggs (fresh), some butter (the more, the better, I packed them in a glossy paper box and cut more than one third), and 50 or 60g milk. The ratio of flour to sugar must be 1:.

1, sift the flour three or four times.

2. Separate the yolk and albumen of the egg.

3, put a little salt in the egg white (help hair)

4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.

6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.

7. Add butter and milk to the egg yolk paste and mix well.

8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.

9. Now, pour the beaten egg whites into the batter, and be sure to mix them evenly.

10, preheat the rice cooker a little, butter it, and pour the batter in.

1 1. Cover and press to cook.

12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, open the lid and have a look.

But I suggest you buy an egg beater.

Or take six or seven chopsticks to fight together.

If you want to kill protein with two chopsticks,

Too tired to speak.

It will take nearly half an hour.

Landlord, try it.

If you don't understand anything, add something.

I'll tell you again.