Wipe the container dry to ensure that there is no oil or water, and all the materials needed are ready for use (eggs are best taken out in the refrigerator)

Heat the milk slightly, not hot, pour in the oil, stir, then pour in the flour and stir well.

It is best to stir the Z shape evenly, then add the egg yolk, stir evenly again, and put it aside.

Pour salt and lemon juice into egg white together, make big bubbles in the first gear, add 1/3 white sugar to beat small bubbles, add white sugar in the second gear to beat again, beat for two minutes, pour all the remaining white sugar, beat until the chopsticks can stand up, or do not fall down, remember to beat. (If there is no egg beater, cut off the bottom of the plastic bottle, and then cut it into strips, like a round brush, it is OK to send it off.)

Pour the beaten egg white 1/3 into the flour that has been mixed, stir evenly, remember to stir, then pour all the egg white, stir evenly again, at this time you can preheat the rice cooker, not too hot, just a little warm, brush a little oil on the bottom to prevent sticking to the pan.

Pour the adjusted paste into the rice cooker, shake it a few times, shake out the small bubbles inside, press the cake key, my cake key is 50 minutes, then heat it for another 7 minutes, and then stuffy for another 5 minutes, during which time do not open the lid.

It's out of the pot. The delicious and nutritious cake is ready.