4 eggs, flour100g, sugar100g, tools: rice cooker, three chopsticks (egg beater is best), and 2 large bowls.

Beat the eggs according to the quantity. I used 4 eggs here, and the egg whites were separated.

Three chopsticks are going to beat the egg white. In order to highlight the sweetness, put a little salt and a spoonful of sugar to keep beating and beating.

When it is a little thick, add another spoonful of sugar and continue beating. After about 15 minutes, it will become creamy and the chopsticks will not fall off.

This process is the key, until the protein can stand up on the fingertips. It is not a joke, it is very painful. I don't know what happened. My friend said that I played 15 minutes, and I played for an hour and a half, and my hands were sore.

Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk and mix well.

Pour in half the creamy egg whites.

Note: Stir up and down instead of circling.

Stir well, then pour in the other half of creamy egg white, and stir up and down.

Press the cooking button to preheat the rice cooker 1 min, and then take it out, as long as the pot is a little hot.

Pour a little oil into the pan and spread it evenly to prevent it from sticking to the pan.

Pour in the stirred things, then squat down a few times to shake out the bubbles.

Press the cooking button, it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and stuffy for 20 minutes. Open it, sprinkle with raisins soaked in boiling water, cover the lid and press the cooking button. After about 2 minutes, it will jump to the heat preservation, and then let it be stuffy for 20 minutes. At this time, the egg paste is no longer stuck by poking it with chopsticks. I ate an edge while it was hot. It was delicious and sweet, and it also had a strong egg flavor.

Ingredients: 2 eggs (yolk and egg white are separated), 2 tablespoons of sugar, 2 tablespoons of flour, 3 tablespoons of milk, 3 grams of yeast powder and proper amount of oil.

Practice 1,

Beat the egg whites first. I beat them with electric egg beater. It will take two minutes.

2、

Pour the egg white into a container, add 2 tablespoons of sugar, 2 tablespoons of flour, 3 tablespoons of milk, 3 grams of yeast powder and egg yolk and mix well for later use.

3、

Then put a little cooking oil in the bottom of the rice cooker and pour the mixed egg liquid.

4、

Turn the rice cooker to the cake-making stall, and the machine will stop for about 40 minutes.

material

Flour 1 cup (disposable cups size, about 60 grams)

3 eggs, half a cup of milk (half of flour), and some sugar.

Practice 1, first separate the egg white and egg yolk, and then break the egg yolk; Add appropriate amount of sugar, and then break up;

2. Sieve the flour and continue to break up; Finally, pour in the milk and mix it thoroughly. If you add fruit, you can add it at this time. (more like)

3. Secondly, add a small amount of sugar and a small amount of salt or white vinegar to the egg white container, and quickly break it up with an egg beater. When the egg white appears fine foam, add a proper amount of sugar, and then continue to break it up quickly with an egg beater! Beat it quickly, and it will be OK until the container is reversed and the egg white will not flow out. After: put one third of the beaten egg whites into the egg yolk, turn it from bottom to top with a spoon (note: it is not scattered), mix well, then pour it into the remaining egg whites and turn it over in the same way.

4. Finally, coat the inner pot of the rice cooker with vegetable oil, pour the mixed cake, and press the cooking button.

5. After the cooking button jumps to the heat preservation button, keep the temperature for half an hour, then press the cooking button, and then you can leave it alone. After 1 hour, turn on the rice cooker and the delicious cake will be baked! !