The method is as follows: Place the egg yolks and egg whites on two plates.

Make the egg yolk plate first.

Add 3a0g of flour, 500ml of pure milk (usually 250ml in one box of milk, two boxes are enough), 40g of white sugar, a few drops of peanut oil (to remove the fishy smell), and stir evenly.

When stirring, don't stir in one direction. Just stir gently and randomly. Don't use too much force, otherwise gluten will form.

If you think it's too thick, add some milk, if it's too thin, add some flour. If you follow this recipe exactly, you don't need to adjust.

Pour one-third of the creamy egg white into the egg yolk and stir gently. Do not stir in one direction, as this will cause the egg white to defoam.

Then pour this dish into the remaining egg whites and continue to mix gently.

Take out the rice cooker inner pot and place it upside down on a plate. You must turn the cake upside down and wait for it to cool before turning it over and cutting it, otherwise it will collapse.