2, the egg white is not hard and does not foam, and the egg white has to be beaten for a long time.

3. When the egg white and yolk paste are mixed, they are not gently stirred up and down, but stirred vigorously or in circles, which destroys the bubbles that are hard to beat out.

When pouring the cake paste into the rice cooker, I didn't knock the inner container on the table a few times, nor did I shake out the bubbles below.

The baked cake has heat preservation function, but don't cover the vent with wet towel.