Specific production methods:
Materials:
Materials:
Flour 110 grams of sugar 110 grams of sugar, 5 eggs (fresh), butter a number of milk 50 or 60 grams of flour and sugar is 1:1
Other things can be estimated to put can also be.
1, flour sifted three or four times
2, egg yolks, egg whites separate
3, egg whites put a little salt (to help whipping)
4, beat the egg whites, until the egg whites basin upside down, the whites can not flow down on the right
5, take two-thirds of the sugar, in the process of beating the egg whites in three times
6, the remaining one-third of the sugar, in three times
6, the remaining one-third of the sugar, in the process of beating the egg whites, in the process of the egg whites. p>6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color
7, the butter and milk into the egg yolk batter, also mix thoroughly
8, the sifted flour slowly into the above custard (can be divided into a few times to put), or mix thoroughly 7
9, now, the beaten egg whites poured into the batter, be sure to To mix well
10, the rice cooker a little preheated, smeared with butter, pour the batter
11, cover the lid, press cook
12, very quickly (more than 20 minutes, right), it will jump to keep warm, do not care about it, to keep a half an hour, and then press cook, jump to keep warm after the file to keep a half an hour, it's about the same, if you are not sure! If you're not sure, open the lid and take a look.