To make the egg whites large, add baking powder. Beat the eggs according to the amount, generally speaking, is to 4 as a standard, after the egg whites are separated. Beat the egg whites with a whisk, start adding a little bit of salt, in order to emphasize the sweetness, put a spoonful of sugar and continue beating. When the egg whites are beaten to the consistency shown below, add a second spoonful of sugar and continue beating. There is no accurate timekeeping, it should be 4 or 5 minutes, when the egg whites are basically at the required consistency, use chopsticks to stir clockwise for 2 or 3 minutes, it will become creamy and the chopsticks will not fall off. Add 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk to the egg yolks. Whisk for a while to become a paste. Add the creamy egg whites and whisk up and down so that the whites are well blended with the yolks. Put a little oil in the bottom of the pressure cooker, pour the whisked paste into the pressure cooker and shake the cooker to disperse the air bubbles. Press the cook button and after 25 minutes, mine didn't automatically jump to keep warm, so I manually turned it off and waited 4 or 5 minutes before turning it on.

Wipe all the water and oil out of the bowl, and keep your hands out of the water during operation.

Separate the egg whites from the egg whites.

The second one

Add a pinch of salt to the egg white mixture, a little bit is enough, this will enhance the flavor, and add a spoon full of sugar

Quickly whisk the egg whites. To tilt the bowl a little, so that the chopsticks or whisk maximum contact with the protein, so that it can be faster and more evenly beaten

Beat into the Chengdu is amoy moist, continue to add a spoon full of sugar, continue to beat. Keep beating until it becomes stiff peaks. That is, the protein has hardened, turn the bowl upside down, the protein can not be poured down, with the same time as the cream can be. This is the most critical step, usually fifteen minutes can be done.

Add 2 tablespoons of sugar to the egg yolks. Add 3 tablespoons of flour, regular flour, medium gluten, low gluten flour can be, just do not use high gluten flour.

Add another 6 level tablespoons of milk to the bowl of egg yolks. If you don't have milk, you can use the boxed milk that we always drink, or if you use a beverage, such as orange juice, etc.

With chopsticks, whisk all of these ingredients together into a paste, making sure to mix well! You can't stir it in circles, but from the bottom up, just like stir-frying, or cross-stirring.

Use a spoon to scoop half of the beaten egg whites, remember, must be mixed up and down

(not circling, more can not use chopsticks, with chopsticks circling the flour will be gluten, so that the cake will not rise),

Use a spoon to half of the egg whites and yolks up and down to mix evenly. Then add the other half of the egg whites and mix them up and down with a spoon!

Plug in the electric pressure cooker and press the cook button, it only takes a minute for it to jump up and the sides of the pot to feel a little hot. This is called preheating. Pour a little bit of cooking oil on the bottom of the pan, and wipe a circle with a napkin to prevent the cake batter from pouring out at the bottom of the pan.

Pour the finished batter into the electric pressure cooker!!!! Shake it with your hand on the table a couple times to get the big air bubbles out of it. Cover the pot, press the porridge cooking function, and wait for your meal.

This is the finished cake. It's a little fluffier and has a much stronger egg flavor than the ones you buy at the bakery. But the bakery sells it very well, and it's very fluffy when you add baking powder.

This is from the experience of others, I have not tested, you can try

This is from the experience of others, I have not tested, you can try