Instruments: 55 grams of low-flour 55 grams of butter 55 grams of milk 70 grams of eggs 4 egg yolks 3 sugar 50 grams

Practice:

1. butter cut small pieces of medium-low heat until boiling off the fire, pour has been sifted low-flour, stirred into the batter.

2. Milk heated to about 60 degrees, into the seven egg yolks, mix well.

3. Milk yolk paste and butter batter mixed, mix evenly into a slightly thin batter.

4. 4 egg whites add all the sugar in small batches and beat until wet peaks.

5. Scoop 1/3 of the egg whites into the batter and gently toss up and down to coat.

6. Continue to scoop another 1/3 of the beaten egg white into the egg yolk batter, and gently toss up and down to mix evenly.

7. Mix until smooth and creamy, and use a cutting method when you encounter egg white chunks.

8. Mix well, pour back into the egg white bowl and toss up and down to combine.

9. The rice cooker liner is lined with greaseproof paper, pour in the batter, shake out the big bubbles and plug it in.

10. Ordinary rice cooker, press the 'cook' button, jump to 'keep warm' after holding about half an hour, and then so repeated twice.