Cooking Steps

1. 

   Step1:Prepare 50ml milk, 120g flour, a small piece of butter, four eggs and 80g sugar. I'm guessing about it. It's not very harsh. I feel quite sweet in this proportion. If you don't like sweet sugar, you can add it as you like.

2. 

   Step2:Separation of yolk and egg white. Eggs can't be frozen. The bowl of egg white should be free of water, oil and yolk. Otherwise, it can't be dismissed. Both basins are slightly large

3. 

   Step3:Beat up the yolk and add about 2030 grams of sugar. Stir and then add 50 grams of milk. Mix well and sift in 100120 grams of flour. Stir until the flour is free of particle

4. 

   Step4:Then beat the egg white. First, beat the egg white until it looks like a washing powder bubble. Add a third of sugar

5. 

   Step5:After the bubble is fine, add 1/3 sugar

6. 

   Step6:Whisk until creamy and add the remaining sugar.

7. 

   Step7:In the end, it's better to turn over the bowl and keep the egg liquid from falling.

8. 

   Step8:About this feeling. I used 1 speed for the first two times and 2 speed for the last time.

9. 

   Step9:Add the egg white to the batter three times. Use the way of turning or cutting. Do not stir. Otherwise, it will not start. At the same time, preheat the rice cooker for five minute

10. 

    Step10:After the rice cooker is preheated, brush the next small piece of butter with a brush. Also, I use a little bit of butter.

11. 

    Step11:Pour the egg liquid into the rice cooker, and then remember to cool down the big bubbles. Because of the preheating, be careful to scald your hands. Then cover the air outlet with a wet cloth. Press the common cooking key. Wait for 20 minutes after jumping to keep warm, press the cooking key again, and then jump to keep warm for 20 minute

12. 

    Step12:Because I ate it when I finished. So the picture was found on the Internet. Right infringement and deletion. Then I like to eat it with a little crispy on both sides, so I turned it over and heated it for a whil