Separate the egg yolk from the egg white, add about 60 grams of sugar and 4-5 spoonfuls of milk to the egg yolk. Beat with an egg beater and mix well. If you add too much milk, it will be thin and not easy to cook. )

2/5

Beat the egg whites with an egg beater, and add white sugar several times; When it turns into a big white foam, add about 10 g of sugar to beat the egg white again; After the bubbles become smaller and all the sugar is mixed into the egg white, add sugar for the second time to beat the egg white; When it is completely thick, when there is no bubble, add sugar for the third time until it is hard to foam. Turn the egg white basin upside down, and the egg white will not fall, even if it is hard to foam.

3/5

Mix the egg yolk paste mixed in the second step into the beaten egg white for three times, and stir evenly with an egg beater. The stirring time should not be too long, and gluten cannot be beaten. If gluten is beaten, it will affect the cake's swelling effect. Press "Cook" to preheat the rice cooker for about 10 second. When the bottom of the cooker is a little hot, you can pour in a little cooking oil and rub it all over the pot to prevent the cake from sticking to the pot.

4/5

Pour in the stirred egg paste, squat a few times and shake out the bubbles inside. Press "Cook" for about 3 minutes and it will automatically jump to "Keep warm". At this time, turn on the rice cooker and turn the cake over. Press "Cook" again and it will be ready in 3 minutes!

5/5

Take the cake out of the rice cooker while it is hot. If it is not taken out in time, cover the rice cooker again, and the distilled water on the cover will drop, which will affect the effect of the cake and make it slim and shrink.