1. separate the egg whites from the egg yolks, and put them into clean pots, and break the egg yolks first

2. add 1g of white sugar and salt to the egg yolks, and stir well

3. add the vegetable oil in batches and mix well

4. add the milk and mix well

5. sift in the low-gluten flour

. 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 put in the cake paste, cover the lid, steam for about 25 minutes on medium heat, and then take out the upside-down demoulding pieces.