The first step: the first two bowls with a napkin to all the water and oil are clean, the operation process hand should not be stained with water.
Separate the egg whites from the egg whites.
To sweeten, add salt first.
Inside the egg white liquid first add a small amount of salt, a little bit is enough!
Add a spoon full of sugar!
Start beating the egg whites with three chopsticks. Tilt the bowl a little so that the chopsticks have maximum contact with the egg whites, and you'll get twice the results with half the effort!
When you're beating like this and it's all amorally moist, go ahead and add a spoon full of sugar. Continue to beat, hard to beat, hard to beat, can not rest,
been beaten until into stiff peaks. That is, the egg white has hardened, turn the bowl upside down, the egg white can not be poured down, with the cream like when you can. This is the most critical step, usually fifteen minutes can be done.
Add 2 spoons of sugar to the egg yolks.
Add 3 more heaping tablespoons of flour. Regular, medium, or low gluten flour will work, just not high gluten.
Add another 6 level tablespoons of milk to the bowl of egg yolks! No more, no less, just 6 tablespoons. If you don't have milk, you can use kid's milk, or if you use a drink, like orange juice or something.
Use chopsticks to mix all these ingredients together to make a paste, the color is very pretty right, make sure to mix well! You can't mix in circles, but from the bottom to the top, just like stir-frying, or cross-stirring.
Use a spoon to scoop half of the beaten egg white foam in, also use a spoon, remember, must be mixed up and down
(not circling, not to use chopsticks, with chopsticks circling the flour will be gluten, so that the cake can not rise),
Use a spoon to half of the egg white and yolk up and down to mix evenly. Then add the other half of the egg whites and mix them up and down with a spoon!
Finally, the paste will look like this!
Pressure cooker plugged in, press the cook button, as long as a minute to jump up, the edge of the pot feel a little hot, it is ready. This is called preheating. Pour a little bit of cooking oil on the bottom of the pan, and wipe a circle with a napkin to prevent the cake batter from pouring out at the bottom of the pan.
Pour the finished batter into the electric pressure cooker!!!! Shake it with your hand on the table a few times to get the big air bubbles out of it. Cover the pot, press the porridge cooking function, and wait for your meal.
This is the finished cake. It's a little fluffier and has a much stronger egg flavor than the ones you buy at the bakery. But the bakery sells it very well, and it will be very fluffy if you add baking powder.