1. Prepare materials, including: 4 eggs, flour, sugar, salt, oil and milk. PS: Do not touch water in this process.

2. Separate the egg yolk from the egg white.

3. Beat the egg whites with three chopsticks

It's like this after two or three hits.

5. Add a little salt to highlight the sweetness of sugar

6. Add a tablespoon of sugar and continue stirring.

7. Add a spoonful of sugar when the mixture is a little thick. This process is painful.

8. I'm so tired, take a break in the middle!

9. It's a success to stir the egg white until it won't fall off on the chopsticks. This step is the key.

10. Add 3 tablespoons of sugar, 4 tablespoons of flour and 7 tablespoons of milk to the egg. In fact, the weight can be adjusted by yourself.

1 1. Stir well until there is no powder.

12. Add half creamy egg whites.

13. Take chopsticks and mix them up and down evenly.

14. Pour in other common egg whites and continue to stir evenly.

15. preheat the rice cooker (if it is too light, press it with a book) for one minute, then put some oil, spread the bottom of the cooker evenly, and pour the stirred cake liquid into it. And gently squat down twice on the table with a rice cooker, while removing bubbles from the liquid.

16. Put a towel on the exhaust hole of the rice cooker to hold it down, and press the cooking button. It will jump to the heat preservation button in about 3 minutes. At this time, leave it alone and let it stew for about 20 minutes. Then press the cooking button again, and it will be ready in 20 minutes.

17. The cake sprayed from the exhaust hole of the rice cooker smells delicious, hehe! It's done

18. Because the rice cooker was oiled before, it was easy to get the cake out.