Put the egg yolk and egg whites in two separate plates. Let's start with the egg yolk plate. Add 3a0g flour, 500ml pure milk (generally, one box of milk is 250ml, two boxes are enough), 40g white sugar and a few drops of peanut oil (to remove fishy smell), and stir well. When stirring, do not stir in one direction. Just stir it gently. Don't push too hard, or it will harden. Add some milk if it is too sticky, and add some flour if it is too thin. If you follow this formula completely, you don't need to adjust it.

Pour 1/3 cream protein into egg yolk and stir gently, but don't stir in one direction, which will cause the protein to defoam. Then pour this dish into the remaining egg white and continue to stir gently and evenly.

Take out the inner container of the rice cooker and pour it on the plate. You must turn the cake upside down and turn it back to cut it when it is cold, or it will collapse.