Ingredients: 1 10g flour, 1 10g sugar, 5 eggs, some butter, 50 or 60g milk. In short, flour and sugar must be 1: 1, and I just can't put anything else down.

1, sift the flour three or four times.

2. Separate the yolk and albumen of the egg.

3, put a little salt in the egg white (help hair)

4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.

6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.

7. Add butter and milk to the egg yolk paste and mix well.

8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.

9. Now, pour the beaten egg whites into the lake, and be sure to stir them evenly.

10, preheat the rice cooker a little, butter it, and pour the noodle lake in.

1 1. Cover and press to cook.

12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, just open the lid and have a look. It's okay.