1. Prepare the materials.
2. For eggs, put the egg yolk and egg white into two water- and oil-free basins.
3. Add 25g of sugar to the egg white, beat the egg white with a whisk, add the sugar in 2 times, and beat with a whisk.
4. Beat the egg whites until stiff foaming, set aside and set aside.
5. Add 25g of sugar to the egg yolk and mix it evenly with a whisk.
6. Add milk and salt to the egg yolks, and mix them evenly with a manual whisk.
7. Use a sieve to sieve the low-gluten flour, put it in the egg yolk and mix it evenly, and use a manual whisk to mix it very finely without any lumps.
8. The beaten egg liquid.
9. Stir the beaten egg whites into the egg yolks in 3 times.
10. Heating the rice cooker, heat the water in the inner pot of the rice cooker to evaporate, heating for 5 minutes.
11. After heating, take out the inner pot of the rice cooker, be careful not to burn it, and use a brush to brush a thin layer of oil on the bottom of the rice cooker.
12. Pour in the egg liquid and shake it several times to oscillate all the bubbles out. Use a toothpick to puncture all the bubbles, put it in the rice cooker, and press the cooking button.
13. After the rice cooker trips, turn on the rice cooker and pierce it with a toothpick. There is no residue on the toothpick, which means it is cooked. Cover the air outlet with a wet towel for 20 minutes.
14. When it's done, pour out the cake made inside.
15. Just cut the cake and it's ready to eat.
