1 all kinds of steamed cakes. Preparation of cake paste: Add eggs, sugar and maltose into a blender and stir for 10 minute. When the egg liquid is evenly covered with milky white bubbles, add flour and stir well.

2. Injection molding: firstly, the cooked lard is coated around the inner walls of various models, and the cake is injected into the steam mold according to the specified weight.

3. Steaming: put the steaming mold with the cake paste on the steaming rack of the steamer, cover the steaming cap and seal it for steaming. When you start steaming, the steam flow should be controlled a little less. After steaming for 3~5 minutes, pat the steaming mold without covering the surface, vibrate slightly, remove the small bubbles on the surface, then increase the steam flow appropriately, and steam for a period of time, subject to the maturity. Steam flow or furnace temperature should be properly controlled. If the steam flow is too large or the furnace temperature is too high, the product may be uneven.

4. Cooling, demoulding and packaging: taking out the steamer (cage), demoulding while it is hot, packaging and cooling, and after completely cooling, the food boxes can be overlapped.