Ingredients

3 eggs

Milk 250g

Low gluten flour 200g

Sugar 200g

Baking soda 1-10g

Cooking oil 50g

Chocolate Depends on taste

Vanilla Depends on taste

Nuts Depends on taste

Methods/Steps

Three eggs

Separate egg whites from yolks. Personal preference

Methods/Steps

Three eggs, whites and yolks separate. Be sure to wipe the bowl clean with paper towels.

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Inside the egg yolks, add three tablespoons of low-gluten (or medium-gluten) flour, six tablespoons of milk, and two tablespoons of sugar. Mix and blend well.

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Mixed is like this, you can also add a little baking soda, more fluffy. (Tests have proven that adding a little bit of blended oil in there makes it better.)

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Step 3: Add a little bit of salt and a spoonful of sugar inside the egg white. Use three chopsticks in one direction to beat, beat vigorously until it becomes white foamy (put a chopstick in it, not down on the line). This is the key Oh ~ ~ ~ ~

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Step 4: Add the beaten egg whites to the egg yolks in two batches, mixing up and down evenly, and can not be circled will destroy the gluten.

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Step 5: Pour a little oil into the rice cooker to prevent sticking. Preheat the rice cooker for a while and pour in the paste. After two minutes, it will automatically jump to keep warm, seal the air vent with a towel and smother for 20 minutes?

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Press the cook button again and smother for 20 minutes.

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Finally... The first thing you need to do is to put in the nuts and chocolate as you like~~

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END

Note

Egg whites must be beaten until frothy

Nuts and chocolate should be put on the top of the pan when you put them into the pot~

This is the first time I've tried to put in the egg white, but I don't know if I can.