1. Separate egg yolks and egg whites into clean basins without oil and water
2. Add sugar, milk, and oil to the egg yolk and mix well
3. Sift the low powder into the egg yolk twice and mix well
4. Sift the flour and milk powder into the egg yolk for the second time
5. well mixed
6. Separate the egg yolk and egg white into a clean basin without oil and water
7. Add sugar to the egg whites in 3 times and beat with a whisk
8. Add all the sugar to the egg whites and beat, then add lemon juice and continue to beat
9. Whip until you lift the whisk, it will show upright screaming, and the egg white will not drip
10. Take 1/3 of the egg whites into the egg yolk paste and mix well
11. Mixed liquid
12. Then pour the mixed egg liquid into 2/3 of the egg whites, continue to mix evenly, use the method of stirring, can not stir, do not understand the method of stirring, that is, use the method of stir-frying.
13. Mix well and fluffy egg liquid
14. Pour the egg mixture into the preheated rice cooker, pick it up and shake it twice, press the quick-cook function button, 35 minutes
15. Open immediately after baking
16. Undercut
17. Until the cake comes off
18. Cake bottom
19. I don’t want to cut out the old-fashioned triangle
20. It tastes really good
Tips:Be patient and careful
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