Materials:110g of flour, 110g of caster sugar, 5 eggs (fresh), some butter, 50g of milk. Flour and sugar is 1:1, other things in moderation can be.
1, flour sifted three or four times
2, egg yolks, egg whites separate
3, egg whites in a drop of vinegar (to help whipping)
4, beat the egg whites, and has been beaten until the egg white basin upside down, the egg whites can not be run down on the right
5, take two-thirds of the caster sugar, in the process of beating the egg whites into the egg whites in three times
6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color
7, the butter and milk into the egg yolk batter, also mix thoroughly
8, the sifted flour slowly into the above custard (can be divided into a few times to put), or mix thoroughly
9, now the beaten egg whites poured into the batter, be sure to stir evenly
10, the rice cooker slightly preheated, smeared with butter, pour the batter in
11, cover the lid, press cook
12, soon (20 minutes or so), it will jump to the insulation button, insulation for half an hour, and then press cook, jump to the insulation gear and then keep warm for another half an hour can be.
Note: the egg white must be whipped or the finished product out of the omelette when beating the egg white drop in the inside of 2, 3 drops of vinegar can help the egg white whipping If you do not have a whisk, you can use 6, 7 chopsticks to beat together and the container for the egg whites should be larger so that the air and the egg whites are fully in contact with the egg whites will also help the whites whipped There are also whipped egg whites in a container must be clean, no oil, no water to be able
This is the first time that I have seen the egg whites whipped, but I think that I have seen them in a lot of different ways.