Preparation materials: 6 eggs, 6 spoons of flour, 11 spoons of milk, 6 spoons of sugar.

1, egg white yolk separation. Egg whites can not have water;

2, with a whisk to beat the egg whites until creamy, halfway through the three times in three spoons of sugar. Beat until you can lift a tip;

3, egg yolks with three spoons of sugar, six spoons of flour, 11 spoons of milk, mix them until there are no flour particles;

4, the egg whites poured into the yolks in two parts, with the up and down method and even, can not be circling;

4, rice cooker wiped intervention hot for a few minutes. Wipe a little oil and pour the egg mixture, shake a few times to remove air bubbles. Press the cook button;

5, jump to keep warm after simmering for twenty minutes, with a toothpick to wipe no egg liquid sticking on it is good, if there is a little bit more cooking;

6, pour out.

line. I'm afraid to paste the pan. Rice cooker cake 1, ready to go: flour, eggs, milk, salt, sugar, oil (this process can not be stained with a drop of water, are dry and then use Oh 2, in fact, the amount I do, 3 eggs should be just right, I used 4, I feel a little too much 3, egg white separation, three chopsticks ready to hit the egg whites, in order to highlight the sweetness of egg whites put a little bit of salt, a spoonful of sugar, continue to play continue to play continue to play a little bit of consistency! Put another spoonful of sugar, continue to beat 10 minutes or so, the egg white foam was creamy, and chopsticks on the will not fall, (this is more critical, 15 minutes of continuous beating, is not a joke, it is very painful to drop ) 5, egg yolks put two spoons of sugar, 3 tablespoons of flour, 6 tablespoons of milk, stirring well, pour half the amount of creamy egg whites, pay attention to the top and bottom of the stirring rather than beat the circle, stirring evenly, and then poured the other half of the creamy egg whites, up and down the stirring well, and then poured the other half of the creamy egg whites. egg whites, up and down, stirring well 6, rice cooker press cooker Ken preheat 1 minute after taking out, the pan a little hot on it, pour a little oil, evenly coated in the pan, in order to prevent sticking to the pan 7, pour into the stirring things, and then squat a few pots, the bubbles out 8, press the cook button, 2 minutes or so will automatically jump to the heat preservation gear, this time, use a towel to cover the air vents, smothered for 20 minutes and then press the cook button, 20 minutes later! OK