1. Crack the egg white and egg yolk into two egg buckets respectively. Add the white sugar to the egg yolks, beat in one direction with a cake brush, beat until thickened and floating, use the same method to beat the egg whites to float, pour into the egg yolks, stir while pouring. Then sift the refined powder into the egg batter and mix slowly. Then add the boiled cream and flavored water into the cake batter and mix gently.

2． Take 30 cake molds (iron round molds or flower molds can be used), grease them with oil or grease paper, then pour the cake batter into the molds and steam them in the upper basket for about 5 minutes until they are cooked. Knock out the lower basket and dot the center with a red dot. Click and it's done. ?[1]?

Method 2

1. Add the egg to the powdered sugar and beat with a whisk until foamy. If the temperature of the egg is too cold, It can be heated with warm water at 40 degrees C. It is easier to make a soft, elastic and delicious cake.

2. Add the sifted low-gluten flour to the ingredients in step 1 and mix well with a wooden ladle.

3. Pour the melted milk and cream into ingredients 2 and mix quickly. If the mixing is not enough, the finished cake will have large bubbles and a rough texture. If the mixing is excessive, the cake will harden without bubbles

4. Pour ingredients 3 into the cake mold about eight-quarters full. Bake in a 180 degree oven for about 30 minutes.