1. Sift the flour three or four times

2. Separate the yolks and egg whites of the eggs

3. Put a little salt in the egg whites (to help with whipping)

4. Beat the egg whites (JMS beaten by hand can be bitter), beat until the egg white basin is turned over and the egg whites cannot flow down.

5. Take three Add two-thirds of the sugar in three batches while beating the egg whites

6. Add the remaining one-third of the sugar into the egg yolks, and mix thoroughly with the egg yolks until the egg yolks become lighter in color

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7. Add butter and milk to the egg yolk paste, and stir thoroughly

8. Slowly add the sifted flour into the above custard paste (you can add it several times ), or stir thoroughly

9. Now, pour the beaten egg white into the batter, be sure to stir evenly

10. Preheat the rice cooker slightly and apply butter , pour the noodles in

11. Cover the lid and press cook (you need to block the ventilation holes)

12. Soon (about 2 minutes), it will It will jump to keep warm, don't worry about it, keep it for half an hour, then press cook again, jump to keep warm and keep it for half an hour, it's almost done, if you're not sure, just open the lid and take a look, it's fine. .