Accessories: white vinegar, sugar and oil.

1. Prepare materials.

2. Separate the egg white from the yolk.

3. Add oil to the egg yolk, add water and stir well. When the milk at home is finished, add some water.

4. Add flour and baking powder.

5. Stir into a particle-free batter.

6. Add a few drops of white vinegar to the egg white, and then add all the sugar at once.

7. Beat the egg whites with an egg beater.

8. Keep sending until the egg white is lifted and the eggbeater won't fall off.

9. Oil the rice cooker and preheat it in advance.

10. Add the stirred protein to the egg yolk.

1 1. Stir well. Don't stir in one direction. Cut it and stir it up and down, stir it up.

12. Pour all the batter into the remaining protein.

13. Stir well.

14. Pour the stirred batter into the rice cooker.

15. Press the fine cooking button of the rice cooker and add a wet cloth to the air outlet.

16. Insert it with a toothpick after the key jump, and cook it when it is wet. I put a toothpick in it, and it was still wet. I pressed the quick cooking button. After jumping, don't turn on the rice cooker in a hurry and keep it warm for five minutes.