Note: This process can not get a drop of water, utensils are wiped dry and then use Oh.
1.according to the amount of beaten eggs, here I used 4, egg white separation
2.three chopsticks ready to beat the egg white, beating two can be
3.in order to highlight the sweet, put a little bit of salt
4.add a spoonful of sugar
5.continue to beat continue to beat continue to beat
6.a little bit thicker and then put a spoonful of sugar, and continue to beat
7.about the same time as the egg white, the egg white, and then the sugar.
7. About 15 minutes later, it will become creamy, and chopsticks on the will not fall (this process is more critical, 15 minutes of continuous beating, is not a joke, it is very painful drop)
8. egg yolks in two spoons of sugar, 3 spoons of flour bubbling
9. and then put 6 spoons of milk, stirring
10. pour half of a creamy egg whites (Note: Stir up and down instead of circling)
11. Stir well and then pour in the other half of the creamy egg whites, stirring up and down
12. Preheat the rice cooker for 1 minute by pressing the rice cooker button and then take it out, the pan is a little bit hot on it
13. Pour in a little bit of oil and spread it evenly on the inside of the pan, to prevent it from sticking to the pan
14. Pour in the stirred stuff and squat a few times to shake the air bubbles out of the pan. The air bubbles shake out
15. Press the cook button, about 2 minutes will automatically jump to the heat preservation gear, then use a towel to cover the vent, smothered for 20 minutes
16. Then press the cook button, 20 minutes after the OK
17. This time, you can open the lid prying (the pan is coated with oil, the first time I poured out of the cake, the bottom of the cake is darker)