2, put a little bit of salt, a spoonful of sugar, continue to beat; a little thick and then put a spoonful of sugar, continue to beat for about 15 minutes, it will become creamy, and chopsticks on the will not fall off, this process is more critical.
3, add egg yolks, egg yolks put two spoons of sugar, 3 spoons of rising flour, 6 spoons of milk, mix well, pour half of the creamy egg whites. Stir up and down, that is to say, from the bottom to the top of the stirring instead of circling, stirring evenly and then pour in the other half of the creamy egg whites, stirring up and down well.
4. Press the rice cooker to preheat for 1 minute, then take out the rice cooker and heat the pan a little, pour in a little oil and spread it evenly in the pan to prevent it from sticking.
5. Pour in the stirred stuff, and then wrestle the pot a few times to shake out the air bubbles, press the cooker button, 2 minutes or so will automatically jump to the heat preservation gear, this time with a towel over the vent, smothered for 20 minutes, and then press the cooker button, 20 minutes later on the line.
6, open the lid, pour out can.