1. 4 eggs separate the egg whites from the yolks, and the container for the egg whites should be oil-free, water-free, and yolk-free
2. Add oil to the egg yolk, 10 grams of fine sugar, and pure milk and mix well, then sift into the self-raising powder and mix well
3. Add a few drops of lemon juice to the egg whites at a time, add the remaining sugar and beat them until they are lifted and beaten at a right angle.
4. Take a third of the beaten egg white and place it in the egg yolk paste and stir evenly. Note that it must not be stirred in a circular motion. It must be turned up and down or crossed. After stirring, pour it back into the egg white bowl and turn it up and down together. Stir it all together evenly. ?? ?? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
5. Pour a little oil into the inner pot of the rice cooker and evenly coat the bottom of the pot to preheat for 5 minutes, pour in the milk paste, shake the inner pot a few times to remove the air, close the lid and press the cooking button, and take a wet towel to cover the air outlet. Press the cooking button three to four times, and it will cook for about 40 minutes.
6. Let it cool for a while and it can be poured out, because the bottom of the pot is wiped, it is easy to pour out
Tips:1. Mine is the most common rice cooker that does not have the function of making cakes;
2. Be sure to apply some oil to the inner pot of the rice cooker before pouring the egg yolk paste to facilitate demoulding.
