Ingredients: eggs, low-gluten flour, sugar, pure milk.

1, sift the flour three or four times.

Egg yolk and egg white are separated.

3, put a little salt and lemon in the egg white (help hair)

4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.

6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.

7. Add the cooking oil and milk into the egg yolk paste and stir well.

8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.

9. Now, pour the beaten egg whites into the batter, and be sure to mix them evenly.

10, preheat the rice cooker a little, butter it, and pour the noodle lake in.

1 1. Cover and cook? (blocking the vent)

12, the rice cooker will jump after cooking for 5 minutes. You cover the air outlet with a damp cloth for 20 minutes. After 20 minutes, take off the cloth and jump again. Also cover with a wet cloth for 20 minutes. Try to cook it with a toothpick (if the toothpick is not sticky, it will be cooked). If it is not cooked, skip to the cooking button. When you jump back to the heat preservation button, wet the cloth for 20 minutes. It's good, but the third boring suggestion is that 15 minutes is almost the same, and it will burn black if it takes too long.

My rice cooker cake