Flour Sugar

Salt Eggs

Milk

Rice Cooker Egg Cake Step-by-Step

1. Separate the egg whites from the yolks, and whisk the whites together well, then add 3 tablespoons of sugar and a small pinch of salt. The sugar here can also be equal to 1 tbsp condensed milk. Free play. Then whip the egg white foam mount will not collapse, chopsticks will not fall down. Manual beating is very painful.

2. The egg yolks are stirred well, 4 spoons of flour sifted into the yolks. Add 6 to 7 spoons of milk. Stir well without lumps. Into a thin paste

3. beaten egg whites added to the yolks in small batches, stirring up and down, until all incorporated, into a very thick paste.

4. rice cooker wipe clean and press cook, 2 minutes. After removing the rice cooker and brushing with oil, it is best to have a brush. The walls of the pot are also brushed. The first thing you need to do is to make sure that you have a good idea of what you're doing. Shake the pan to get the air out. Put back to the rice cooker, start cooking.

5. Cook for a while will jump to keep warm, the air outlet with a wet towel to cover, continue to press the cooking until then jump off. So far I used 20 minutes. Then open the lid to drop the cake, continue to smother for 5 minutes. Insert a toothpick without crumbs to bring out is good.

6. finished