Ingredients: flour 100g, 6 eggs, yogurt 1 box, proper amount of oil and sugar.

Steps:

1. Put the egg white protein into two oil-free and anhydrous containers respectively.

2. Put some sugar in the egg white.

3. Beat the egg whites until creamy and stir them up and down.

4. Put some sugar in the egg yolk.

5. Pour in yogurt and mix well.

6. Add flour in batches. It is easy to stir. Stir into a batter with good consistency and no particles.

7. Pour the beaten egg white into the batter twice, and stir evenly when pouring the egg white (be sure to stir up and down, don't circle).

8. Stir the batter again.

9. Spread oil evenly in the rice cooker, pour in the stirred batter, and shake it a few times by hand to shake out the bubbles in the pot. Press the cooking key, jump to the heat preservation for 20 minutes and then press the cooking key. Re-insulation 20