1, first beat the eggs, separate the yolks from the whites, add sand and milk to the yolks, beat and stir with a whisk.
2, with a whisk whipping egg whites, add sugar in three times, beat until stiff foam, if the egg white basin inverted, the egg white does not fall, leaving even if the stiff foam, it is complete.
2, will be in front of the stirred egg yolk liquid, three times mixed into the whipped egg whites, stirring well with a whisk, the rice cooker or oven ready, here to rice cooker as an example. Rice cooker should be preheated for about 10 seconds, the bottom of the pan a little hot can be poured into a little cooking oil, wipe evenly on the pan on each place, in order to prevent the cake stick to the pan.
4, mix the egg paste into the pan, on the table to shake out the air bubbles, press the cook button for about 3 minutes will automatically jump to keep warm, this time you can open the rice cooker, the cake will be turned over to the side, and then press the cook button, 3 minutes later it is ready.
5, done, to take out the cake while it is still hot, in order to prevent the water vapor on the rice cooker dripping on the cake, affecting the taste of the cake.
But if you want to practice, it is recommended to go to professional learning. You can also find a lot of other things that you can do to make sure that you get the best out of it. As one of the largest chain of pastry training organizations in the country, U.S. pastry has branches in all major cities across the country, which is convenient for students to learn, and more students later career development across the country, set up a strong backing.