Ingredients: 95g low-gluten flour, 6 eggs, 70g corn oil, 60g sugar, 60g milk, lemon 1 piece.

1. Take two pots without water and oil, separate the egg white and yolk, and put them into two pots respectively. Heat 70 grams of corn oil to about 70 degrees, pour it into a pot, sieve 95 grams of low-gluten flour, and stir until there are no dry flour particles. Add 6 egg yolks, add 60 grams of pure milk and mix well again.

2. Drop a few drops of lemon juice in the egg white basin to remove fishy smell, beat the egg white at low speed with an egg beater until the egg white bubbles, add 20 grams of white sugar, beat until the foam becomes fine, then add 20 grams of white sugar until the egg white appears lines, and add the last 20 grams of white sugar.

3. Beat the egg whites until they are creamy and lift the eggbeater, so that the egg whites will not flow back. Add one-third of the egg white to the egg yolk bowl and stir well with a knife. Pour the egg yolk and egg white into a bowl and stir again.

Brush a layer of oil in the cake mold, pour the egg paste into the mold and shake it a few times to shake out the bubbles. Adjust the steaming oven to 140℃, fire up and down, preheat for 5 minutes, put the mold in the baking tray, put it in the middle layer of the steaming oven, adjust the temperature to 140℃, fire up and down, and bake for 70 minutes.

5. After baking, take out the mold, take out the cake with oil-absorbing paper while it is hot, and put it on the grill, which is beneficial to the heat dissipation at the bottom, so that the cake will not shrink back.

The second type: brown sugar jujube cake.

Ingredients: jujube 80g, brown sugar 120g, low flour 150g, 5 eggs, milk 60g, corn oil 80g, salt 1g, baking soda 2g and baking powder 3g.

1. Take 80g of jujube, wash it, dry it, shred it, cut it into small pieces, pour it into the pot, add 60g of pure milk, stir-fry it with low fire until the milk is completely absorbed, and turn off the fire to cool it for later use.

2. Take a water-free and oil-free basin, beat five eggs, drop two drops of lemon juice to remove fishy smell, add 120g brown sugar, beat the eggs to three times the original size with an egg beater, then add the cooled jujube, draw a Z shape and mix well.

3. Sieve in 150g low-gluten flour for three times, sieve in 1g salt, 2g baking soda and 3g baking powder, draw a zigzag shape, and mix well. Add 80g corn oil and mix well. Brush the cake mold with oil and pour in the stirred batter. Shake it a few times, shake out the bubbles in the batter and sprinkle with appropriate amount of white sesame seeds.

4. Adjust the steaming oven to 150 degrees and preheat it for ten minutes. Place the mold on the baking tray, adjust the temperature to 160℃ and bake for 35 minutes. After the jujube cake is colored, spread a piece of tin foil on the mold to prevent baking. After baking, take out the mold, take out the brown sugar jujube cake and cut it into small pieces.

The third type: steamed turbot.

Prepare ingredients: Duobao fish, onion, ginger, coriander, carrot, salt, cooking wine, steamed fish, soy sauce and cooking oil.

Specific practice: After eviscerating, clean the Duobao fish, cut several knives on the fish, put it into a basin, add appropriate amount of chopped green onion, shredded ginger and cooking wine, and marinate for 2 hours. Put the marinated Duobao fish in a dish, smear appropriate amount of salt on the fish, add appropriate amount of chopped green onion and shredded ginger, put into a steaming oven, steam for 8 minutes in quick steaming mode, stew for 2 minutes, take out, pour out the steamed soup, sprinkle appropriate amount of chopped green onion, shredded ginger and shredded carrot, and pour in hot oil.

The fourth type: baking pizza.

Prepare ingredients: flour, yeast powder, salt, shredded cheese, tomato sauce, shrimp, green pepper, mushroom, onion, ham sausage, tomato and cooking oil.

1. Add 300g of flour, 2g of yeast powder and 3g of salt into a bowl, add warm water and stir with chopsticks until there is no dry flour. Knead into a smooth dough and ferment to twice the size.

2. After the dough is fermented, take it out and knead it until it is exhausted, then divide it into three parts of flour, knead the flour, roll it into a cake, and poke holes in the cake with a fork to facilitate the taste.

3. Spread a proper amount of tomato sauce on the cake embryo, sprinkle with a layer of thawed cheese crumbs, then add fresh shrimp, ham slices, mushroom slices, onion rings, green pepper rings and small tomatoes, and sprinkle with a thick layer of cheese crumbs.

4. Put the pizza in the steaming oven. Adjust the temperature to 190 degrees, fire up and down, bake for 20 minutes, take out and put on a plate, and cut into small pieces.