1. Ingredients: 6 eggs, 30 grams of fine sugar, 150 grams of milk, 100 grams of flour, 2 grams of salt, 10 grams of corn oil, and 3 drops of lemon juice.

2. Take two clean basins, dry the water, and separate the egg yolk and egg white.

3. Add a little salt to the egg whites.

4. Add lemon juice (added to remove the fishy smell of eggs) and 3 tablespoons of sugar.

5. Start beating the egg whites, add sugar 2 times in the middle, add 9 tablespoons of sugar to the total amount of egg whites, add in 3 times. Beat the egg whites until creamy and can hold up to a peak.

6. Then add three spoons of sugar to the egg yolks.

7. There is also milk. The milk I use here is the milk brewed by Blue Fatty milk powder, which is about half a bowl. You can also brew it with oatmeal, and there is also yogurt and pure milk. Either way.

8. Add three spoons of vegetable oil and flour. I may have added a little too much milk, so I added 8 spoons of flour. If the yogurt used is thicker, you can add a little less flour. 6 spoons will do. Then stir evenly until there are no lumps.

9. Add one-third of the meringue into the egg yolk liquid.

10. Mix the egg whites and egg yolks with up and down stirring. Remember not to stir in circles, as this will easily defoam.

11. Then pour the stirred egg yolk liquid back into the meringue and continue to stir evenly using the same up and down stirring method as above.

12. Pour it into the mold at once, and shake it twice with high pressure to shake out the bubbles inside.

13. Cover with plastic wrap to prevent water from dripping in during steaming, and use a toothpick to poke a few holes for ventilation.

14. Boil the water in advance, add hot water and steam directly. Add more water at once and steam for 30 minutes.

15. Do not open the pan directly after steaming to prevent cold air from entering and causing the cake to shrink. Simmer for 10-15 minutes before opening the pan. After cooling slightly, unmold and enjoy.