1. First prepare four eggs, separate the egg whites and the yolks (the basin where the egg whites and yolks are placed must be dry, without a drop of water)
2. Four egg yolks, one spoonful of sugar, three spoons of oil, six spoons of milk,
3. Stir the egg yolks evenly and sift into three spoons of fluffy flour! (Must be sifted in)
4. Sift in the flour and cross and stir evenly
5. After the yolk is ready, start to beat the egg whites, add a little salt, a drop of white vinegar, and beat with a whisk
6. After beating like this, put a spoonful of white sugar, continue to beat, and add another spoonful of sugar for about five minutes, so that's it three times!
7. Finally the egg whites are beaten like this! Just stick the chopsticks on the egg whites and it won’t fall
8. Put half of the egg whites into the egg yolk first
9. Put the remaining half of the egg whites in quickly. Be careful not to make a circle. Use a cross-drawing method, otherwise it will defoam and the cake will not start.
10. Finally, preheat the rice cooker, apply a layer of oil, pour the beaten eggs in, shake a few times to shake out the bubbles
11. Finally, switch the cooking button to keep warm and cover the rice cooker with a towel. Press the cooking button again after 20 minutes. Don’t open the lid immediately after jumping. It will be out of the pot after 10 minutes.
Tips:First of all, there must be an egg beater! The most important thing is to make a good egg white!
Don't put too much flour, there is a way of mixing, not in a circle, use the method of drawing a cross!
