1. Weigh the butter and let go of the water pot, and steam the flowers over water.
2. Separate the yolks of the egg whites and yolks one by one to prevent the yolks from dripping into the egg whites. The egg white basin must be free of water and oil.
3. Add 20 grams of white sugar to the egg yolk, add milk and butter and beat evenly with a whisk.
4. Sieve the flour three times without particles. Add in egg yolk and beat well and set aside.
5. The egg whites are beaten into a rigid foam with a whisk, and the remaining sugar and tartar powder are added in portions during the beaten process. There is no need to put tartar powder.
6. Add the whipped egg whites into the egg yolk batter three times. Do not use a whisk, use a soft spatula to mix up and down. Can't try in circles.
7. Pour into the rice cooker and shake the pan to let bubbles come out of the batter. Put it in the rice cooker and press the cake button directly.
8. The big one is from the rice cooker, and the small one is from the oven.
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