First, prepare the materials. They are very homely and well prepared.

Preparation materials: flour, eggs, milk, salt, sugar, oil? Note: Do not touch a drop of water during this process. Dry all the tableware before using it. Beat eggs by the amount. I used four eggs. Separate the egg whites, beat the egg whites with an egg beater and start adding a little salt. In order to highlight the sweetness, add a spoonful of sugar and continue beating. When the egg white reaches the concentration shown below, add the second spoonful of sugar and continue stirring. If the time is not accurately recorded, it should be 4 or 5 minutes. When the egg white concentration basically meets the requirements, use chopsticks to stir clockwise for 2 or 3 minutes. Will turn into cream, chopsticks will not fall off. Add 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk to the egg yolk, stir for a while to form a paste, add creamy egg white, stir up and down to fully blend the egg white and egg yolk, put a little oil at the bottom of the electric pressure cooker, pour the stirred paste into the electric pressure cooker, and shake the pot body to make bubbles escape. Press the cooking button, and after 25 minutes, I didn't automatically jump to the heat preservation, so I turned off the power manually and waited for 4 or 5 minutes to turn it on. The cake is soft and delicious. It's ready.