2. add 1g of white sugar and salt to the egg yolk, and mix well
3. add vegetable oil in several times, and mix well
4. add milk, and mix well
5. sift in low-gluten flour
6. mix well with a rubber spatula. Use electric egg beater to make coarse bubbles
8. Add white sugar in three times: first add one third (2g) of white sugar
9. Add the second white sugar (2g/3g) when the egg white begins to thicken
1. Then add the third white sugar (2g/3g) when the egg white is scratched with an eggbeater
11. When the eggbeater is lifted, the egg white cream will have a small triangular sharp corner with a little hook at the top
12. Take half of the beaten egg white cream and put it into the egg yolk paste
13. Use a rubber scraper to mix it evenly
14. Then pour the cake paste from step 12 back into the remaining egg white cream
15. Intermittently mix it evenly
16. Then knock the mold on the desktop several times to shake out the big bubbles in the cake paste
17. Cover the mold mouth with a piece of kitchen paper, then cover it with plastic wrap, tie it tightly with cotton thread, and then poke a few small holes in it with a toothpick
18. Put a proper amount of water in the steamer and bring it to a boil; Then add the cake paste, cover the lid, steam for about 25 minutes on medium heat, and then take out the inverted mold and cut into pieces.