1. Put corn oil in a small bowl
2. Add it to warm water
3. Stir with a whisk until it is completely mixed, then set aside for later use
4. Add eggs, sugar and water syrup in a clean stainless steel basin
5. Put the mixing bowl into hot water of about 40 degrees and beat at high speed
6. Beat until the egg batter is fine and fluffy, and the texture is natural and smooth
7. Sift in low-gluten flour
8. Then pour in the oil and water that was mixed just now
9. Evenly replicated
10. Then pour it all into the inner pot of the rice cooker
11. Put the lid on and work for about 50 minutes
12. After the work is done, open the lid, pour it out and let it cool, and then cut it.
Tips:Water syrup is a kind of corn syrup. If not, use honey instead!
