Cake preparation

1. Preparation materials: Place egg whites and protein in two oil-free and water-free containers. (I used six eggs) Some flour, a carton of milk

2. Put an appropriate amount of sugar in the egg whites. (I put four spoons here)

3. Beat the egg whites until they are creamy (I use chopsticks to beat them, and it takes about fifteen minutes.) Beat them up and down.

4. Put appropriate amount of sugar into the egg yolk. (I put four spoons)

5. Pour in the milk and stir evenly

6. Add the flour in batches. It's easy to stir. Stir until it becomes a smooth and viscous batter.

7. Pour the beaten egg white into the mixed batter in two batches. When pouring the egg white, stir evenly (be sure to stir up and down, not in circles)

8. Stir the batter

9. Spread oil evenly into the rice cooker, pour in the stirred batter, shake it a few times with your hands to knock out the bubbles in the pot. Press the cooking button and wait until it pops up. Wait twenty minutes after keeping warm before pressing the cook button. Keep warm for another twenty minutes

10. Steamed cake