First of all, all tools should be at home, and the weight can be controlled with a spoon.

Step 1: Wipe all the water and oil in the two bowls with a napkin, and keep your hands clean during the operation.

Separate the egg whites from protein.

To be sweet, add salt first. . .

Add a little salt to the protein solution first, a little is enough!

Fill it with a spoonful of sugar.

Start beating egg whites with three chopsticks. Tilt the bowl a little, so that the chopsticks can get in touch with protein to the maximum extent, and get twice the result with half the effort!

When the bubbles are all like this, continue to pour a spoonful of sugar. Keep fighting, fight hard, fight hard, and don't rest.

Beat until it hardens and bubbles. Even if the egg white is hard, you can't pour the egg white in the bowl upside down, only when it is the same as cream. . .

This is the most critical step, which can usually be done in fifteen minutes.

Add two spoonfuls of sugar to the egg yolk.

Add 3 tablespoons of high flour. Ordinary flour, medium gluten flour and low gluten flour can be used, but high gluten flour cannot be used.

Add 6 tablespoons of milk to the egg yolk bowl! No more, no less, just six spoonfuls.

If there is no milk, you can use the baby's milk. If you use drinks, you can use orange juice or something.

Stir all these materials into a paste with chopsticks. Isn't the color nice? Be sure to mix well!

Use a spoon to dig half the beaten protein foam into it, and also use a spoon. Remember, be sure to stir it up and down.

I can't circle, let alone use chopsticks. If you circle with chopsticks, the flour will be hard, so the cake will not come out.

Stir half the egg white and yolk up and down with a spoon. . .

Then add the other half of the egg white and stir it up and down with a spoon.

Finally, this is the case!

Plug in the rice cooker, press the cooking button and jump up in one minute. I wish the pot felt a little hot.

This is called preheating. . .

Pour a little cooking oil into the bottom of the pot and wipe it with a napkin to prevent the cake paste from pouring out from the bottom of the pot.

Pour the cooked paste into the rice cooker! ! ! Shake the table a few times by hand to shake out the big bubbles inside.

Put it in the rice cooker and press the cooking button. I jumped into the heat preservation state in less than 2 minutes, so leave it alone!

Plug the air outlet on the rice cooker with a cloth. . .

Boring! After 20 minutes, press the cooking button again and let it stay stuffy for 20 minutes.

Do it. My rice cooker is very small, only 500 watts. If other sisters have big rice cookers, they may have less time. Think for yourself. )

This is the finished cake. Compared with the cake shop, the homemade food is softer and the taste of eggs is much stronger.

But the cake room looks very nice, and it will be fluffy with baking powder.

Suggestion: refer to the original, there are pictures, which are very vivid.