Ingredients: 4 eggs, 3 tablespoons of flour, 4 tablespoons of sugar, 6 tablespoons of milk and a little cooked black sesame seeds.

Method steps 1, separate the egg white and yolk of the egg, and foam the egg white by adding salt to continue beating;

2. Add 1 spoonful of sugar after beating the egg white until it turns white, add sugar after beating until it is thick, and beat until it is creamy;

3. Put 2 tablespoons of sugar, 3 tablespoons of flour and milk into the egg yolk, mix well into a thin paste, then add half of the egg white and mix well;

4. Then add the remaining egg whites and mix well, pour them into the rice cooker and sprinkle with black sesame seeds;

5. Press steamed rice, adjust to heat preservation, cover the air outlet with a wet towel, stew for 20 minutes, and then press the cooking button, 15 minutes later.

Steps to make a cake with cheese

The ingredients are prepared as follows: 45g low flour, 30g butter, 3 egg yolks, 3 egg whites, 54g sugar, 25g soft sugar and 25g cranberries.

Method steps 1, melting butter and chopping cranberries for later use;

2, egg yolk and cotton sugar mix well until the sugar melts, slightly sent;

3. Add white sugar to the egg white and stir until it is neutral and foamed, then take one third and mix well with the egg yolk;

4. Then, add the remaining protein crumbs, stir well, and then sieve into low powder and stir well;

5. Then mix the batter and butter well, add cranberries and mix well, and then transfer to the paper cup mold;

6. Bake in a furnace at about 180 degrees for about 18 minutes, and the surface will be protruding and golden.

The method of making cakes in the oven

The ingredients are pumpkin puree 150g, low flour 60g, cream 250g, cheese 250g, four egg yolks, four egg whites, butter 70g, white sugar 50g and a little dark chocolate.

Method steps 1, the cream cheese is softened at room temperature, the pumpkin is peeled, peeled, diced and steamed, or cooked in a microwave oven for later use;

2. Then put the pumpkin into a cooking machine and beat it evenly, put cream cheese and butter into a container, beat it with heat-insulating water until it is fine and smooth without particles, add egg yolk, stir it evenly, then pour in the cooled pumpkin puree and mix well;

3. Sift in the low powder and mix well. The mixed paste has a certain consistency, and stir it for use;

4. Add a few drops of lemon juice to the egg white, add sugar and beat until it is between wet foaming and neutral foaming. When lifting the egg beater, you can pull it up for a long time and the sharp corner will be hooked.

5. Mix the protein paste and cheese paste in several times, and pour the mixed cake paste into the baking tray;

6. Preheat the oven 150 degrees, put the cake tray with water in the middle layer, and fire it for about 25 minutes.