2. Prepare two clean basins without water and oil. Separate the egg whites and yolks. There must be no water, which will affect the sending, and may cause the situation that it can't be sent.

3. Pay attention to the separation of egg white and egg yolk. Don't scatter the egg yolk, and don't fall into the egg white basin, otherwise it can't be sent away. Look for fresh eggs so that the yolk doesn't come loose.

4. Add pure milk120ml into the egg yolk basin and stir well.

5. Add 20 ml of cooking oil, yeast, a few drops of lemon juice or white vinegar. Stir well. Lemon juice plays a role in removing fishy smell. If there is no white vinegar, use orange juice instead. Adding yeast makes it easier to digest and fluffy.

6.100g of flour is added twice. Do not stir vigorously to prevent the gluten. Just stir until it is sticky. Be careful not to use too much force, the cake made from gluten is not soft to eat.

7. Prepare a meat grinder, clean it inside and dry the water inside with a paper towel. Pour the egg whites in and add10g of sugar. Stir until tiny bubbles appear.

8. Add10g sugar for the second time. Beat the egg whites until visible lines appear.

9. Add the last10g of sugar. Beat until hard and foaming. That is to say, pick up a little egg frost with a shovel, and the egg frost is straight and will not bend. The inverted meat grinder, the state that the egg frost will not flow, indicates that it is ok.

10, add the egg white cream to the egg yolk paste, and mix the batter by stirring. Don't turn in circles, it's easy to stiffen and defoam.

1 1, brush some oil on the bottom of the rice cooker and brush evenly. Pour in the evenly mixed batter, pour it all and shake it again to shake out the bubbles inside, so that there won't be many pores inside the baked cake.

12, the rice cooker selects the cake button. If you don't have it, you can cook it directly, and the time is more than 35 minutes.

13, it can be directly discharged when the time is up.