2, the egg white and egg yolk separation, respectively, into a clean pot, the first yolk beaten.
3, add 10 grams of sugar and salt in the egg yolk, stir well.
4, add vegetable oil in stages, mix well.
5. Add milk and mix well.
6. Sift in the low gluten flour.
7, with a rubber spatula, mix well, set aside.
8. Add two to three drops of white vinegar or lemon juice to the egg whites, and beat them out with an electric whisk to create coarse air bubbles.
9, add sugar in three parts: first add one-third (20 grams) of sugar.
10, beat until the egg whites begin to thicken when adding the second sugar (one-third 20 grams).
11, and then beat until with a whisk across the egg whites have obvious scratches when adding the third sugar (one-third 20 grams).
12, and then intermittent whisking until the beating bowl inverted over the meringue will not flow, lift the whisk when the meringue will appear a small triangular tip, the tip of the tip of the tip of the little crook.
13, take half of the beaten meringue into the egg yolk batter.
14: Using a rubber spatula, mix well.
15: Pour the cake batter from step 12 back into the remaining meringue.
16, intermittently toss to combine.
17: Pour the cake batter into the mold, seven or eight full, and then knock the mold on the table a few times to shake out the large air bubbles in the cake batter.
18, first in the mold mouth covered with a piece of kitchen paper, then covered with plastic wrap, tied with cotton thread, and then use a toothpick to poke a few small holes in the top.
19, steam the pot into the appropriate amount of water, high heat boil; and then into the cake batter, cover the lid, medium heat, steam about 25 minutes after taking out the inverted buckle demolding cut pieces can be.