No baking powder, yeast powder, butter and cream, only four basic raw materials are used: eggs, milk, sugar and flour; It's no use weighing yourself with a scale. You can do it without electric egg beater, sieve and oven!

Tool materials:

Rice cooker: power 500 w；; Capacity 2.5L

Ingredients: 3-4 eggs, half a box of milk (250ml), white sugar and common flour.

operational approach

1. Separate the egg yolk from the egg whites and put them in two large bowls.

2. Add 5 to 8 tablespoons of white sugar to the egg yolk (depending on personal taste, you can put more if you like sweetness) and stir evenly with a spoon; Then add half a box of milk and stir evenly; Add flour (preferably sifted with a sieve), turn it up and down while adding it, and stir it evenly (don't circle it) until it becomes a slightly thick egg paste (add milk if it is too thick, and flour if it is too thin). Unscreened flour will produce coarse grains in the egg paste, so use a spoon to flatten the coarse grains of flour and melt them when stirring. Of course, the spoon can't be made very exquisitely. Please allow us to have a slight flaw.

3. Put aside the stirred egg paste and let's beat the egg whites. Put 2~3 tablespoons of sugar into the egg white and beat the egg white until it is creamy (it takes a long time to beat the egg white with your fingertips until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake won't swell and become an omelet.

4. Add the beaten protein into the egg yolk paste twice, stir it up and down, don't circle it, and then add it for the second time until it is completely stirred; (Note that I missed a mixed picture here. Then use a spoon to cross the prepared cake paste, and at the same time use the other hand to turn the big bowl to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick.

After the egg paste is done, you can put a layer of oil on the rice cooker and pour the egg paste in. Cover the lid and press the "Cooking" button of the rice cooker. I don't know why I jumped up to keep warm in about 5 minutes. After waiting for 2-3 minutes, I pressed the cooking button again. After a few minutes, I jumped again. At this moment, I can smell the cake. I opened the lid, and the surface was light yellow, a little longer than the original one. Poke it with chopsticks. If you stick it in, the chopsticks won't stick to the egg paste, but they will.

6: The cake that is slightly cooled and inverted is at the bottom when the upward side is in the pot, and the color is particularly beautiful.

Special tips

1. Make sure that the bowl for subpackaging protein and egg yolk is clean, oil-free and water-free;

2. When the egg yolk liquid is added with flour, stir it up and down evenly and make it into paste;

3. One-way hard foaming in protein;

4. Add the protein into the egg yolk paste twice and stir evenly;

5. Pour the cake paste into the heated rice cooker with oil on the inner wall, hold the rice cooker with a cloth and shake it a few times to make it smooth, and press the cooking button.