Flour? 3 spoonfuls; Eggs? 4; Milk? 6 spoonfuls; Salt? A little; Sugar? 4 spoonfuls; Oil? Appropriate amount;

Rice cooker cake making steps:

1, prepare the materials and separate the egg white from the yolk;

2. Beat the egg white with three chopsticks, and there will be bubbles after two strokes, and then put a little salt to highlight the sweetness;

3. Put a spoonful of sugar first, continue to beat, and then put a spoonful of sugar after it is a little sticky;

4. Beat for about 15 minutes, and beat the egg white into a creamy shape, and it will not fall off when it touches the chopsticks. It takes 15 minutes to play continuously. This process is very painful. Be patient!

5. Put 2 tablespoons of sugar, 4 tablespoons of flour and 6 tablespoons of milk into the egg yolk and mix well;

6. Pour half of the creamy egg white, stir it up and down, don't stir it in circles, and then pour it into the other half to continue stirring.

7. Pour some oil into the nest to prevent it from sticking to the pot, and pour in the stirred egg liquid;

8. Press the coOKing button, and automatically jump to the heat preservation gear after two minutes. At this time, cover the vent with a towel, stuffy for 20 minutes, then press the cooking button, and it will be ok after 20 minutes.

9, the pot is boiling! Because the bottom of the pot is coated with oil, it will be poured out as soon as it is poured, and the bottom of the cake will be darker in color, which will not affect the taste!

Note: this process can't use a little water, and the utensils should be dried before use!