Materials

1. 4 eggs

2. 60ml of milk

3. 70g of sugar

4. 50g of butter

5. If you like cheese, you can also cut the cheese or cheese powder, taste light and strong as you like

6. 100g of low gluten flour

Practice

1, the egg yolks and egg whites separated, the vessel containing egg whites can not stand a drop of water a little yolk

2, 4 egg yolks and sugar 20g, milk, and melted butter whisked into the egg yolk custard

3, the flour with a flour sifter filtered into the custard custard custard into the custard custard custard

4, friends who like cheese at this time can be put into the cheese powder or cheese grain into the custard custard

3, the flour with a flour sieve filtered into the custard custard

4, like cheese friends can put cheese powder or cheese powder into the custard, the taste is light and strong as you like Stir the egg whites and yolk mixture in a criss-cross pattern, not in a rotating pattern.

7. Preheat the rice cooker for about 3 minutes, take out the pot gall bladder, be careful of scalding, and then pour in about 10ml of oil into the pot and use kitchen paper to coat the inside of the pot with the oil evenly, and then pour in the cake batter and then gently snap the pot a couple of times to snap the air bubbles out!

8, put the pot gallbladder back into the rice cooker, press the cook button, about 20 minutes will be able to! If you jump the key can use a toothpick to insert the cake, see if there is pulp sticking to the toothpick, if not, it's done!