ingredients: eggs: 5

milk: 8g

white sugar: 9g

low-gluten flour: 11g

olive oil: 5g

white vinegar or lemon juice: about 3 drops

Step 1: separate egg yolks, and pay attention.

Step 2: Sieve the low gluten, add it into the egg yolk paste twice, and beat it until it is thick by stirring. Do not circle or stir it excessively.

step 3: add about 3 drops of lemon juice (white vinegar) to the protein, take about 3g of white sugar, stir at medium and low speed until it bubbles, then add about 1g of white sugar and stir at high speed until it bubbles, and then add about 1g of white sugar and stir at high speed until the protein is dry and foamed (the egg beater will have a small hook when it is lifted, and the basin will be turned upside down, so the protein will not fall)

step 4: beat one third of the beaten protein.

Step 5: Mix the egg whites and egg yolks into a batter. Step 6: Pour the batter into a pre-heated rice cooker. If you are worried about sticking to the cooker, you can spread oil paper in the rice cooker, and then pour the batter. Then cover the rice cooker button, keep the temperature for about five minutes after tripping, press the button again, and keep the temperature for twenty minutes after tripping. If the rice cooker has the function of steaming cakes, you can choose directly.