Steamed cakes should first boil the water at the bottom of the pot with high fire, then steam for about 25 minutes with low fire, turn off the fire and let it stand for a few minutes, then take it out and let it cool before eating. You must master the proper heat to make a delicious cake.

1. Separate the egg white from the egg yolk, put them into plates respectively, and break the egg yolk first;

2. Add 10g fine sugar and salt to the egg yolk and mix well. Then add vegetable oil, milk and low-gluten flour in turn and stir well. Stir evenly with a rubber scraper for later use;

3. Drop 2 ~ 3 drops of white vinegar or lemon juice into the egg white, and add fine sugar three times;

4. Keep beating until the eggbeater is turned upside down, and the egg milk will not flow out. When the eggbeater is lifted, there will be a small triangular sharp corner with a small hook at the top;

5. Put half the beaten egg white cream into the egg yolk paste and stir evenly with a rubber scraper;

6. Pour the prepared cake paste into the mold until it is 70% to 80% full, then shake the mold several times on the desktop to shake out the big bubbles in the cake paste;

7. Put the right amount of water into the steamer, add the cake paste after boiling, and cover the lid. Steam on low heat for about 25 minutes, turn off the fire and let it stand for a few minutes, then lift the lid and take it out, shake it upside down twice, and demould it. Cooling, demoulding, and cutting into pieces.