Add red and white sugar to 200g warm water, stir with chopsticks until the sugar is completely melted, and wait until the temperature is slightly cool (at least below 38 degrees to avoid scalding the yeast).
Knock in 2 egg flour mixture yeast water directly in the sugar water, and beat it with a stirring rod at high speed for more than ten seconds until there are no obvious particles. You can also stir it with chopsticks a few times. (This way, it is not easy to beat the egg liquid and the surface of the finished product will not blister, so don't beat it.)
Grease the bottom and side of the eight-inch mold, pour in the batter, cover it and ferment until it is eight minutes full. After fermentation, parents who want to decorate can cut the jujube in half and put it on it. Of course, they can also replace it with cranberries, raisins and medlar, as they like. The smooth brown sugar cake has been fried with chicken, so it's delicious. Put it on the pot with cold water and steam it for 30 minutes after SAIC. Turn off the heat and let it out for 5 minutes.