In addition to what you have prepared, prepare a little salt.

1. Separate egg whites and yolks from 3 eggs

Use a whisk or three chopsticks to beat the egg whites. Note: The egg whites should be beaten in one direction.

Beat it twice first, add a little salt to highlight the sweetness, put a spoonful of sugar into the egg whites, beat in one direction, when it is a little thick, add another spoonful of sugar, continue to beat, about In about 15 minutes, the egg white liquid will be beaten into a creamy consistency, basically solid. This link is more labor-intensive and requires perseverance, because it requires constant fighting.

2. Put two spoons of sugar, 3 spoons of rising low-gluten flour and 6 spoons of milk into the egg yolks and stir evenly. Pour in half the amount of creamy egg whites, making sure to stir up and down rather than in circles. Stir evenly and then pour in the other half of the creamy egg white, stir well up and down

3. Put the steamer on the fire to preheat it. The pot will be a little hot. Pour in a little vegetable oil and spread it evenly on the pot. inside to prevent sticking to the pan

4. Pour in the stirred stuff, then squat on the pot a few times to knock out the bubbles

5. Steam over medium heat for 5 minutes, then use Seal the surrounding area with a towel, turn to low heat and steam for 20 minutes. Turn off the heat when you hear a sizzling sound in the pot.

6. The pan is coated with oil and it comes out as soon as it is poured. The bottom of the cake is darker in color and tastes very fresh and soft! However, the cake will become hard after using the steamer. It's better to eat it immediately for better taste.