1. Take six eggs, separate the egg white from the yolk, beat the egg white, and beat it hard in one direction (it will be faster to use an egg beater, if you use chopsticks, you'd better use three or four, otherwise the eggs will not foam easily). When the egg white is beaten until the surface is covered with bubbles, put three spoonfuls of sugar (just use a spoon for dinner at home, it doesn't matter if you have more or less. It's good that the egg white is beaten like this. Specifically, it just feels like a piece of egg white can be picked up and put aside for later use.
2. Put four spoonfuls of sugar, six spoonfuls of flour (ordinary flour at home is enough, and six spoonfuls of high flour are needed), then add twelve spoonfuls of milk and stir (the spoon used in this step is the same as the one used before).
3. Put the egg white bubble into the egg yolk mixture twice and stir well before use. ) Be careful not to stir in circles in this step, but to mix up and down.
Brush the rice cooker, dry it, drive the empty cooker to the cooking stall, and wait for about 3.4 minutes. You can feel very hot when you open the rice cooker and put your hand in it. You can preheat it and pour some oil (salad oil for cooking can be used at ordinary times). Don't pour too little. This step is mainly to prevent the cake from being taken out when it is ready. The specific amount is that you can pour the oil in, turn it over and put it at the bottom of the pot.
5. Pour in the batter. I sprinkled some raisins on the noodles. Sprinkle something else, but don't put raisins in the batter
6. Cover the air outlet of the rice cooker with a towel and open the cooking stall. After a while, you will jump on the insulation file yourself. At this time, look at the table below, write down the time and let it stew for 20 minutes. Don't be curious about the baby opening the lid. Press the cooking stall again after 20 minutes, and wait until you jump on it and stew for 20 minutes. Dangdang, the cake is ready. Be careful.