2. Milk

7 tablespoons. I don't have any milk, I use coconut milk. ) Beat up a few drops of salad oil.

3. Put 4 piles of flour into 2 piles with a spoon. (Preferably low-gluten flour, occasionally medium-gluten flour)

4. Stir well. (Some say you can stir in circles, while others say you can't, which will lead to exhaustion. Just in case,

5. Beat the egg yolk well and pour it into 4 and mix well.

(2-5) forming an egg yolk paste

, put aside first)

6. Egg whites should be placed in a clean, water-free and oil-free (very important, otherwise they will not be sent) basin. Use the eggbeater first. Hit it twice. After foaming, put a little salt in the egg white (to help send it away). Then beat the egg whites and beat them clockwise. In the meantime, add sugar twice until the egg white basin is turned upside down and the egg white can't flow down. It looks similar to the cream on the cake sold outside. (Don't put it in the middle for too long, play it continuously)

Step 6 form

B, protein paste)

7. Mix A and yolk paste with B and protein paste. First, use a plastic shovel (the kind used to hold rice) to stir one-third of the egg yolk evenly, and stir it up and down without circling, then pour it into the egg white paste and stir it up and down evenly for three times.

8. Rice cookers preheated in advance. Add some oil to the preheated rice cooker to prevent it from sticking. Just press the heat. Don't press it after jumping up. Block the air holes on the cover of the rice cooker and keep the temperature for 40 minutes.