Cooking Steps

1. 

   Step1:First of all, we prepare the necessary ingredients.

2. 

   Step2:Soak millet in advance for 4 hours. Then put it on the sieve and drain it. Take 4 eggs. Separate the egg white and yolk.

3. 

   Step3:The next step is to grind the millet yolk paste. Put 4 yolks, drained millet and cooking oil into the auxiliary food machine. Stir it carefully.

4. 

   Step4:Now let's start to beat the egg white. Let's squeeze two or three drops of lemon juice into the egg white. The lemon juice can also be replaced by white vinegar.

5. 

   Step5:40 grams of white sugar should be added into the egg white in three times. After the first addition of white sugar, it should be sent to the fisheye shape. After the second addition of white sugar, it should be sent to the wet foaming. After the third addition of white sugar, it should be sent to the small peak shape when lifting the eggbeater.

6. 

   Step6:Now I'm going to mix the egg white paste and millet yolk paste. This step is a bit winding. Mom, take a close look. Scoop one third of the egg white batter into the yolk batter. Mix it up and down. Then add the mixed batter into the egg white batter. Continue to mix it up and down.

7. 

   Step7:Dry the inside of the electric rice cooker. Brush in a thin layer of cooking oil. PS - the best way to dry the inner liner is to prepare it before making, so as to avoid too long storage time of the egg paste, leading to defoaming.

8. 

   Step8:Pour the batter into the rice cooker.

9. 

   Step9:Pay attention to this step. Pour the batter into the rice cooker and shake it several times. Otherwise, there will be big bubbles in the batter. The cake will not be shaped.

10. 

    Step10:Press the cook button. Cook for about 40 minutes.

11. 

    Step11:When the electric cooker shows heat preservation, put a wet towel on the air outlet. Keep simmering for 20 minutes.

12. 

    Step12:Take out the liner after stewing. Put it on the plate upside down. Wait for half an hour or so and the cake will come out naturally. PS - because when the cake is just baked, due to the large volume expansion, the internal structure is relatively soft and the supporting force is poor. If it is not buckled, the cake will shrink and collapse because it can not support its weight, which will affect the taste of the cake. So we need to use the method of reverse buckle cooling.

13. 

    Step13:After demoulding, it's OK to cut it into small pieces of appropriate size. This weekend, it's just time to share it with your family. It's also very healthy and nutritious.