Ingredients: 255g of eggs, 40g of corn oil, 30g of sugar, 40g of flour and 40g of milk.

1. Prepare the required ingredients and weigh them.

2. Separate the egg white and yolk, and put them into two containers without water and oil respectively.

3, egg white cover plastic wrap for use, egg yolk aside.

4. Mix milk and corn oil.

5. Sieve low-gluten flour.

6. Mix the oil, milk and low-gluten flour evenly.

7. Finally, add the egg yolk.

8. Stir into a delicate egg yolk paste for use.

9. Take out the egg white, turn on the eggbeater for 3rd gear, and beat until the egg white becomes milky white liquid.

10, add sugar at one time.

1 1, continue to spread until the egg white is upright and pointed.

12, take13 egg white and add it to the yolk paste.

13, stir quickly and gently.

14, pour it back into the rest of the protein and stir well.

15, until the cake paste is ok.

16, take a proper amount of corn oil and rub a thin layer on the bottom of the inner container of the rice cooker. Don't brush oil unless you touch the pot.

17. Pour the cake paste into the inner container of the electric pressure cooker from a height, gently shake the inner container a few times, and put it into the groove of the electric rice cooker.

18. Lock the lid, select the "universal stew" function of Fuku, set the time for 40 minutes, and press "pressure cooking/white rice fast" to start baking. If you use an ordinary rice cooker, just select the cooking function.

19. After the cake is baked, take out the upside down, let it cool, and cut into pieces.