1.4 eggs

2.60 ml milk

3. 70 grams of sugar

4.50 grams of butter

5. If you like cheese, you can also dice the cheese or cheese powder to taste whatever you like.

6. Low-gluten flour100g

working methods

1, separate egg yolk from egg white, the egg white container can't stand a drop of water and a little egg yolk.

2. Mix 4 egg yolks, 20g white sugar, milk and melted butter into egg yolk milk slurry.

3. Filter the flour with a flour sieve, put it into the egg yolk milk slurry and mix well to form egg yolk powder slurry.

4. Friends who like cheese can put cheese powder or cheese particles into the egg yolk paste and mix well for later use.

5. Put four separated egg whites in a dry container, stir the egg whites with a single eggbeater, while stirring, tighten the remaining 50 grams of sugar into the egg whites, beat the egg whites into a creamy shape and pick them up, so that no egg whites will drop when the container is turned over.

6. Pour the creamy egg white into the egg yolk slurry, and mix the egg white and the egg yolk slurry in a cross shape. Don't rotate and stir evenly ~

7. Preheat the rice cooker for about 3 minutes, take out the rice cooker and be careful not to burn your hands. Then pour about 10ml of oil into the cooker, spread the oil evenly on the inner wall of the cooker with kitchen paper, then pour the cake paste, then gently buckle the cooker a few times and buckle out the bubbles!

8. Put the gallbladder back in the rice cooker and press the cooking button for about 20 minutes! If you jump the button, you can insert the toothpick into the cake to see if there is paste on the toothpick. If not, it's done!