1. Separate the albumen and yolk of three eggs (preferably fresh).

2. Milk

7 tablespoons. If there is no milk, you can also use coconut milk. ) hit a few drops of salad oil.

3. Put 4 piles of flour into 2 piles with a spoon. (Preferably low-gluten flour)

4. Stir well. (You can stir in circles. If you are afraid of tendons, turn and stir in one direction. )

5. Beat the egg yolk well and pour it into a bowl and mix well.

6. Egg whites should be placed in a clean, water-free and oil-free (very important, otherwise they will not be sent) basin. Use an egg beater (available in 8 yuan supermarket) to beat twice (hand beating is enough). After foaming, put a little salt in the egg white (to help send it away), then beat the egg white and beat it clockwise. During the period, sugar was put twice until the egg white basin was turned upside down and the egg white could not flow down. It looks similar to the cream on the cake sold outside. (Don't put it in the middle for too long, play it continuously)

7. Mix egg yolk paste and protein paste evenly. First, use a plastic shovel (the kind used to hold rice) to stir one-third of the egg yolk evenly, and stir it up and down without circling, then pour it into the egg white paste and stir it up and down evenly for three times.

8. Rice cookers preheated in advance. Add some oil to the preheated rice cooker to prevent it from sticking. Just press the heat. Don't press it after jumping up. Block the air holes on the cover of the rice cooker and keep the temperature for 40 minutes.

8. Take it out and pour it on a plate and let it cool.