Note: Do not touch a drop of water during this process. Dry all the tableware before using it.

1. Beat eggs according to the quantity. I used four eggs here, and the egg whites were separated.

2. Three chopsticks are ready to beat egg whites.

3, hit twice, in order to highlight the sweetness, put a little salt and a spoonful of sugar.

Keep fighting, keep fighting, keep fighting.

When it is a little thicker, add another spoonful of sugar and continue to beat. After about 15 minutes, it will become creamy and the chopsticks will not fall off.

This process is more critical. 15 minutes of continuous playing is not a joke, it is very painful.

4. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk.

, stir well. Pour in half the cream protein.

Note: stir up and down, don't turn around. After stirring well, pour in the other half of the cream egg white and stir up and down.

5. Press the cooker to preheat 1 min, and then take it out. The pot is a little hot.

Pour a little oil into the pan and wipe it evenly to prevent it from sticking to the pan.

Pour in the stirred things, then squat a few times, shake off the bubbles, press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this point, cover the vent with a towel and leave it stuffy for 20 minutes.

Then press the cooking button, and it will be ready in 20 minutes.

That's it ~ ~ Good luck making a cake ~ ~ ~