When the ingredients are ready, first prepare a large clean bowl and separate the egg whites from the yolks. First of all, add two drops of white vinegar to the egg whites, add one quarter of the sugar, and then use a whisk to beat the egg whites into a coarse foam state and then add one quarter of the sugar, and then use a whisk to beat. After a few beats, pour in a quarter of the sugar and stir again to make a paste.
The last quarter of the sugar was poured into the egg yolks, and then stirred with chopsticks to create an egg yolk mixture. Then sift the low gluten flour into the egg yolk basin, add a little black sesame seeds, pour in the prepared milk, salad oil, and then use chopsticks to mix well. This time the whipped egg whites will be added to the egg yolks in three parts and stirred well.
Finally, preheat the rice cooker for five minutes. After preheating, brush the bottom and walls of the rice cooker container with an appropriate amount of cooking oil, then pour the batter into the rice cooker, and then vigorously shake a few times with your hands to shake out the air bubbles. At this point you can cover the lid and cook. Once you see the rice cooker tripping the circuit breaker, let it simmer for another ten minutes or so and re-cook it again. The re-cooking time is also five minutes, and after five minutes have passed, you can remove it by simmering it again for five minutes. Simple and delicious home version of the rice cooker cake is finished.