I. Materials/Tools

Flour

Sugar

Butter

II. Methods

1

Three chopsticks are ready to beat the egg whites A few times you will have big bubbles This is the time to put in the ingredients

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2

In order to emphasize the sweetness. Put a little bit of salt, a spoonful of sugar, keep beating, keep beating, keep beating... When it's a little thick, put another spoonful of sugar and keep beating After about 15 minutes, it will become creamy and the ones on the chopsticks won't fall off, which is a crucial process.

3

15 minutes of continuous beating, is not a joke, it is very painful drops Egg yolks put two spoons of sugar, 3 spoons of flour, 6 spoons of milk, mix well and pour half of the creamy egg whites

Note: up and down the mixing also means that it is from the bottom up to the top of the stirring instead of circling Stir well and pour the other half of the creamy egg whites, up and down the mixing well

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4

Press the rice cooker to preheat for 1 minute, then take it out, the pan is a little hot, pour in a little oil, evenly coated in the pan to prevent sticking

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5

Pour in the stirred stuff, and then wrestle the pan a few times, to shock out the air bubbles Click on the cook button, 2 minutes or so, it will automatically jump to the keep-warm mode. Then press the cook button again and it will be OK after 20 minutes

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6

Open the lid The pan is coated with oil, so it will come out as soon as it is poured, and the bottom of the cake will be darker in color, and the fluffy and tasty cake will be ready

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