Prepare 3-4 eggs, a little flour, a bag of milk (boxed milk is also acceptable), sugar, oil and salt.
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Break the egg and separate the yolk from the protein.
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Beat the egg whites with three chopsticks (it will be more convenient if you have an egg beater at home)
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When the egg white is beaten for almost a few minutes, bubbles will appear. To make the cake sweeter, add half a spoonful of salt.
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And a spoonful of sugar.
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Then continue to beat for about 20 minutes until the egg white becomes sticky slowly, and then add a spoonful of sugar.
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Then continue to beat, almost ten minutes later, until the egg white is completely creamy and sticks to chopsticks without falling off. So if you have the conditions, you'd better buy an egg beater, which can save a lot of time and energy. )
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Then add two spoonfuls of sugar to the egg yolk.
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Three spoonfuls of flour.
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Six scoops of milk.
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Then gently stir it a few times.
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Pour the egg white that has just been beaten into about half and stir it gently. (it is stirring, not winding. )
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Stir well, then pour in the other half of the egg white and stir well.
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Then the rice cooker is electrified and preheated. When the water in the rice cooker is drained and a little hot, take it out and pour some oil. (to prevent the cake from sticking to the pot)
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Pour the stirred cake liquid into the pot and shake it a few times to shake out the bubbles. In case there are uneven pits on the surface of the cake behind. )
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Then press the cooking button of the rice cooker, and after a few minutes, it will automatically jump to the heat preservation file, then cover the ventilated place with a towel and suffocate for about 20 minutes, and then press the cooking button until it automatically jumps to the heat preservation file and suffocates for a while.
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Look at the cake handle made.
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Turn the rice cooker upside down, pour out the cake and cut it into pieces. The bottom is a little burnt, but it doesn't affect the taste.