1. raw materials (low-gluten flour, milk, salad oil, eggs, raisins, yogurt, white sugar)

2. Separate the egg white from the yolk

Step 3 add sugar to the egg yolk

4. Then pour in the milk

Step 5 add yogurt

Step 6 mix in salad oil

7. Sieve in low flour

8. Mix in a small amount of raisins

9. Stir well

10. Stir the egg whites slightly, and then add the sugar.

1 1. When the egg white turns pale, add the white sugar and finish it in three times.

12. Just beat until the foaming tip is stiff.

13. Then pour the beaten egg whites into the egg yolk paste and mix well.

14. Then pour the stirred batter into the remaining half of the protein.

15. Stir it evenly again, pour it into the rice cooker, and then gently shake the inner container twice to make the bubbles in the batter shake out.

16. At this time, you can sprinkle some raisins on the surface of the batter.

17. Press the normal cooking button, and when it is finished for the first time, press the cooking button again. After two times, it will be fine. My family is Xishi Bao, and the cooking time is about 40 minutes, so it only takes 80 minutes twice.

18. All right, pour it out while it's hot and plate it.

Tips

1, when mixing egg whites and egg yolks, stir them up and down, don't circle, move quickly, or the egg whites will easily defoam.

2. Because the cake contains sugar and oil, it is recommended to eat less. In addition, it can be accompanied by a cup of green tea, which is very boring.