1. Egg white and yolk separation
2.
1. Sift the flour into the basin
2. Heat in the oil microwave for 1 minute, pour it into the flour and stir, without turning
3. Add milk and mix well, then add egg yolk and mix well to form a paste and set aside
3.
1. Add 1g of salt to the egg whites, make small bubbles, add 1/3 sugar, continue to beat
2. If you can't see obvious bubbles, add 1/3 sugar
3. Continue to hit until the hook is lifted, put in the remaining sugar, and add white vinegar
4. Continue to beat until there is resistance, or lift the whisk to see a small straight tip, or stand the chopsticks without falling down.
4. Stir the egg whites into the batter three times. The method is to stir, like a stir-fry, it cannot be mixed in circles.
5. After mixing, spread some oil on the rice cooker, preheat it, pour in the mixed batter, and then shake it a few times to heat it up. Use the cake button. If not, the cooking button can be used. It costs 30~ 40 minutes, wait 5 minutes after the end, take out the pot, place it upside down, and then take it out.
Tips:It is recommended to use an electric whisk to beat the egg whites quickly and effortlessly. Weigh all the ingredients in advance. Do not have water in all containers. It is best to use a large container to prevent the egg whites from splashing during the beating process.
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