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1
Prepare the ingredients. -
2
Separate egg whites and yolks (must be water-free and oil-free utensils, including hands, without any water, otherwise it will not work). -
3
Add two drops of white vinegar to the egg whites and beat with a whisk until there are fish-eye bubbles. Add 1/3 of the white sugar and continue beating. When the bubbles are fine, add the remaining Continue to beat half of the white sugar, and finally add the remaining half of the white sugar and beat until the egg whites have curves when you lift the whisk. -
4
Beat the egg yolks, add cooking oil and stir evenly, then add low-gluten flour, milk powder and water and stir evenly. -
5
Pour 1/3 of the beaten egg white into the beaten egg yolk and stir in Z-shaped rows, or stir in circles when stir-frying, then pour this into the beaten egg white. Stir evenly in the same way. -
6
Preheat the rice cooker first, brush it with oil, then pour in the evenly stirred cake liquid, shake the pot to release the bubbles inside, and press the cake button. -
7
The cake is finished.