Step 1: Prepare the raw materials: flour, eggs, milk, salt, sugar, butter. Note: Do not get a drop of water in this process. Wipe the container before changing it.

Step 2: Beat the eggs according to the amount, I got 4 here, and separate the egg whites.

Step 3: Prepare three wooden chopsticks to beat egg whites. Note: they are three wooden chopsticks.

Step 4: Just make it like that, with small bubbles.

Step 5: In order to highlight the sweetness, add a little salt. Step 6: A spoonful of sugar.

Step 7: Beat again, beat again, beat again, when it’s a little thick, add a spoonful of sugar, beat again, it’s a bit nagging, haha.

Step 8: Put a teaspoon of sugar in the egg yolk.

Step 9: 3 tablespoons of wheat flour.

Step 10: 6 spoons of milk

Step 11: Mix well.

Step 12: Pour in half of the freshly creamed egg white; note: stir left and right rather than in circles.

Step 13: Stir evenly and then pour in the other half of the fresh creamy egg white and mix well.

Step 14: Press and hold the cooking button of the rice cooker to heat for 1 minute, then take it out. If the pot is a little hot, pour a small amount of oil and spread it evenly in the pot to prevent it from sticking.

Step 15: Pour in the mixture, then gently shake it left and right into the pot to knock out the bubbles.

Step 16: Press and hold the cooking button, it will automatically jump to the heat preservation mode for about 2 minutes. At this time, cover the ventilation hole with a towel, stuff it for 20 minutes and then press and hold the cooking button again. button, it will be OK after 20 minutes. Remove from the pan and slice. Editorial: Look, look, the birthday cake is in the pan! Because the pan was greased with oil, it went out as soon as it was poured. The bottom of the birthday cake was darker in color, and the cake was soft and refreshing. It was a big win, and there was a round of applause!