1, take 4 eggs, separate the yolk from the egg white in two bowls, and then stir the egg white.

2. Take five chopsticks and beat the egg white vigorously. In order to highlight the sweetness, put a little salt and a spoonful of sugar, and continue to beat until it is a little thick, then put a spoonful of sugar, and then continue to beat. (With an egg beater, this step is very simple. If you hit by hand, a few more chopsticks will foam faster. )

3. After about 15 minutes, the protein will turn into cream, and what is on the chopsticks will not fall off. (This process is critical. It is necessary to foam until the protein can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state. Don't hit again at this level. If you continue to hit too much, the protein will agglomerate and cause failure. If it is not in place, it will also affect the degree of expansion. )

4. Put two spoonfuls of sugar, three spoonfuls of flour, six spoonfuls of milk and a little baking powder in the egg yolk and stir. (Note that the flour should be fully stirred without pimples. Baking powder can increase softness and swelling, or it can be omitted. )

5. Pour half of the creamy egg white into the egg yolk, stir well, then pour the other half of the creamy egg white, and stir up and down.

6. Put a proper amount of oil into the bottom of the electric pressure cooker and apply it evenly on the wall of the cooker to prevent it from sticking to the cooker.

7. Pour in the stirred cake paste, then knock the pot a few times to shake out the bubbles inside.

8. Cover the lid, press the cake, and then press the start button. (Note: Do not add a pressure limiting raft to ensure normal exhaust. )

9. About 45 minutes, the electric pressure cooker prompts the sound, which is almost enough.