1. Prepare the ingredients, which include: 4 eggs, flour, sugar, salt, oil, milk PS: none of this process should be wet

2. Separate the yolks and whites of the eggs.

3. Use three chopsticks to beat the egg whites

4. Beat two or three times and it will look like this

5. Add a little bit of salt to emphasize the sweetness of the sugar

6. Add a tablespoon of sugar and continue to mix

7. When the mixture is a little thick, add another tablespoon of sugar. This process is painful

8. too tired to pause and rest in the middle!

9. Stir the egg whites until they hang on the chopsticks and do not fall off until it is successful, this step is the key

10. Add 3 tablespoons of sugar, 4 tablespoons of flour, 7 tablespoons of milk to the eggs. In fact, the amount of their own can be adjusted

11. Stir well, know that there is no powder particles.

12. Add half of the creamy egg whites

13. Stir up and down with chopsticks

14. Pour the other egg whites in and continue to stir well

15. Preheat the rice cooker for one minute (if it's too light, use a book to hold it down), then put some oil in it, coat the bottom of the pan well and pour the stirred cake mixture in. And hold the rice cooker guts on the table gently squat twice, while the liquid inside the air bubbles removed

16. In the rice cooker vent put a towel to press it down, press the button to cook. After 3 minutes or so, it will jump to the keep warm button, don't worry about it, just let it simmer for 20 minutes or so. Then press the cook button again, 20 minutes later, it is good

17. From the rice cooker vent inside the spray out of the cake flavor is very fragrant Oh, huh! It's done

18. Because of the oil on the inside of the rice cooker, it's easy to get the cake out of the pan