1. Separate the egg yolk protein into two oil-free and water-free basins
2. Add buttermilk to the egg yolk and mix well
3. Sift in the flour
4. Add brown sugar to the egg white three times and beat until stiff foaming
5. Add one third of the egg whites and mix well
6. Add all the egg whites and mix slowly
7. Add oil to the rice cooker, coat all the walls with oil and heat it for a few minutes
8. Pour the batter and smooth the surface
9. Press the cooking gear, when it is kept warm, cover the exhaust hole with a wet towel and simmer for 20 minutes, then press the cooking button, and simmer for another 20 minutes when it becomes warm
10. Take it out of the pot, let it cool and cut into pieces, and pair it with a drink to make a good afternoon tea.
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