1. Materials

Eggs: (4), flour: (4 tablespoons), milk: (12 tablespoons), sugar: (5 tablespoons) and salt: (2 grams)

2. Practice

1. Wash and dry the containers for beating eggs without water.

2. separation of egg yolk and egg white (egg white must not be mixed with egg yolk).

3. add a little salt and a spoonful of sugar to the egg white, and continue beating in the same direction with an egg beater.

4. when the foam starts, add another spoonful of sugar and continue beating until it is creamy.

5 until the eggbeater or chopsticks can stand up in the bowl, the inverted protein in the container will not fall off.

6. Take another container, add 4 tablespoons of flour, 4 tablespoons of sugar, 12 tablespoons of milk, and 4 egg yolks separated in front and mix well.

7. After stirring, add the beaten egg whites twice and stir well. When stirring, it should be stirred up and down, not in circles, otherwise the hard foam will be stirred off.

8. preheat the rice cooker, dry the water, pour a layer of oil under it, pour in the stirred flour paste, cover it, press the cooking button, and it will jump in about 2 minutes. Block the air outlet with a towel, simmer for 2 minutes, then press the cooking button again and simmer for about 2 minutes.