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1. Put one-third of the sugar in the egg white
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2. Put one-third of the sugar in the egg white
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3. First use a whisk to mix the sugar evenly
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4. Beat the egg whites at high speed
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5. After the fish-eye bubbles are made, add the remaining half of the sugar and continue to beat
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6. When the egg whites are milky white, put in the remaining sugar and beat
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7. The beaten egg whites are stiffly foamed
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8. Sift the cake flour into the egg yolk
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9. Add honey
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10. Add corn oil
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11. Put in water
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12. Mix well with a manual whisk
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13. The egg yolk is fine enough to have no flour particles
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14. Put one-third of the egg yolk into the egg yolk first, and mix well with the X-type stirring method, like a stir-fry
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15. Add the remaining egg whites and mix well. If it can fall off like a ribbon of macarons paste, it’s fine.
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16. Pour the mixed egg batter into the inner pot of the rice cooker, put a damp cloth underneath, tap a few times, and shake off the air inside.
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17. Turn on the standard function or cake function of the rice cooker, and let it make a "drip" sound. There is no need to buckle, shake a few times, and buckle on the plate or cake turntable.
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Tips:1. If there is no egg separator, this is easy to handle. Knock the eggs into the egg white basin and use a spoon to scoop out the egg yolks.
2. The egg white must not fall into the egg yolk or water and oil. If you are in a hurry, add white vinegar or lemon juice to remove the eggy smell.
