1. Prepare materials, including: 4 eggs, flour, sugar, salt, oil and milk. PS: Don't get wet in this process.

2. Separate the egg yolk from the egg white.

3. Beat the egg whites with three chopsticks

Two or three hits, and that's it.

Add a little salt to highlight the sweetness of sugar.

6. Add a tablespoon of sugar and continue stirring.

7. When the mixture is a little thick, add a spoonful of sugar. This process is painful.

8. I'm so tired, let's have a rest halfway!

9. Stir the egg white until it doesn't fall on the chopsticks. This step is the key.

10. Add 3 tablespoons of sugar, 4 tablespoons of flour and 7 tablespoons of milk to the egg. In fact, the weight can be adjusted by yourself.

1 1. Stir well until there is no powder.

12. Add half a cream protein.

13. Take chopsticks and stir them up and down evenly.

14. Pour in other common egg whites and continue to stir evenly.

15. preheat the rice cooker for one minute (if it is too light, press it with a book), then put some oil, spread the bottom of the pot evenly, and pour in the stirred cake liquid. Squat gently on the table with a rice cooker twice and remove bubbles from the liquid at the same time.

16. Put the towel on the exhaust hole of the rice cooker and press the cooking button. It will jump to the heat preservation button in about 3 minutes. At this time, leave it alone and let it stew for about 20 minutes. Then press the cook button again and it will be ready in 20 minutes.

17. The cake sprayed from the exhaust hole of the rice cooker smells delicious, hehe! it's over

18. Because the rice cooker was oiled before, it was easy to get the cake out.