Prepare materials: flour, eggs, milk, salt, sugar and oil.

Note: Do not touch a drop of water in this process. Dry all the utensils before using them.

2. Beat the eggs according to the amount. I used 4 eggs here, and the egg whites were separated.

Then stir the egg whites.

3. In order to highlight the sweetness, put a little salt.

And a spoonful of sugar, and add another spoonful of sugar when it is a little thick.

4. After about 15 minutes, it will become creamy, and the chopsticks will not fall off.

This process is more critical, 15 minutes of continuous play, not for fun, very painful, but don't give up! ~

5. Put two spoonfuls of sugar in the egg yolk.

3 tablespoons of rising flour

And 6 spoonfuls of milk.

And then stirring.

6. Pour in half of the creamy egg white, stir well, then pour in the other half of the creamy egg white, and stir up and down.

7. Press the cooking button of the rice cooker to preheat it 1 min, and then take it out, as long as the pot is a little hot.

Pour a little oil into the pan and spread it evenly to prevent it from sticking to the pan.

8. Pour in the stirred things, then squat down a few times to shake out the bubbles.

9. Press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and stuffy for 20 minutes.

Then press the coOKing button, and it will be ok after 20 minutes.