6 eggs
A little salt
6 tablespoons flour
10 ~ 1 1 spoon of milk
6 tablespoons sugar
How to make rice cooker cake?
Egg white and yolk are separated. There can't be water in the egg white, otherwise it won't grow.
Beat the egg whites into cream with an egg beater, add a little salt, and add three spoonfuls of sugar in the middle three times. Knock until you can lift a sharp point.
Add 3 tablespoons sugar, 6 tablespoons flour, 10 ~ 1 1 tablespoon milk to the egg yolk and stir until there are no flour grains.
Pour the egg white into the egg yolk twice and stir evenly with the up-and-down method. Don't turn around.
Dry the rice cooker and preheat it for a few minutes. Put a little oil on it, pour in the egg mixture and shake it a few times to remove bubbles. Press the cooking button and cover the air outlet with a wet handkerchief.
Skip to heat preservation and stew for 20 minutes. Just wipe it with a toothpick. If no egg liquid sticks to it, cook it again.
Pour it out,