Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Place the egg white and yolk separately in a container free of water and oi

3. 

   Step3:Add corn oil to the yolk. Stir well.

4. 

   Step4:Then add the milk. Stir well.

5. 

   Step5:Add 30g white granulated sugar. Stir until the sugar melts.

6. 

   Step6:Sift in low gluten flour and mix well.

7. 

   Step7:The batter looks like this

8. 

   Step8:Now you need 60 g of sugar. Add lemon juice to the egg white.

9. 

   Step9:Whisk with electric beater at low speed. Add 1 / 3 sugar when you reach the blister.

10. 

    Step10:When the bubbles are fine, add 1 / 3 sugar.

11. 

    Step11:When the texture is fine and fluffy, add the remaining 1 / 3 white sugar.

12. 

    Step12:Until hard foaming. Buckle the egg basin upside down. The egg cream will not slip.

13. 

    Step13:Set the rice cooker to cooking mode. Preheat it. If it's not non stick to the inside of the pot, brush a thin layer of oil on the bottom of the pot. Do not brush oil on the wall of the pot, so as not to make the cake grow high.

14. 

    Step14:Now mix the batter. Add the egg white cream into the yolk paste three times. Turn it up from the bottom to the top and mix well. Do not stir in circles to avoid defoaming.

15. 

    Step15:The batter is delicate and fluffy.

16. 

    Step16:Pour the batter into the liner of the rice cooker. Knock it on the table for a few times. Shake out the big bubble and put it into the rice cooker.

17. 

    Step17:Switch to cooking mode. Cover the steam hole with a rag.

18. 

    Step18:A cooking mode is 20 minutes. When it's time, we press the cooking mode again. It needs to be pressed three times. That is to say, the whole process is 60 minutes.

19. 

    Step19:The first cooking mode is finished. The cake has solidified, but the surface is still wet. Press it gently with your hand. The cake will stick to your hand.

20. 

    Step20:When you reach the third cooking mode, you don't need to plug the steam hole. After finishing the third cooking mode, don't open the lid in a hurry. Keep simmering for 10 minutes.

21. 

    Step21:Open the lid. The cake is completely steamed. Insert it with a bamboo stick. Take out the bamboo stick. If there is no wet batter on it, it will prove that it is completely cooked.

22. 

    Step22:Take out the liner. Drop it lightly on the table. Then the cake won't collapse and shrink. Then make a circle around the liner with a bamboo stick. Turn the liner upside down and wait for the cake to cool down.

23. 

    Step23:It's easy to demould.

24. 

    Step24:Cut up the cake and eat it

25. 

    Step25:The internal organization is delicate and soft.

26. 

    Step26:Finished product drawin

27. 

    Step27: