For many people, they really like eating cakes.

The cakes made by cake shops outside are delicious, but the prices are not cheap. It is a big expense to buy and eat them all the time.

I wanted to make it at home, but gave up when I thought about using an oven to make cakes.

In fact, not only ovens can be used to make cakes, rice cookers and steamers can also be used to make cakes. The cake recipe that I will share with you today is made with a steamer. Steaming is more efficient than making cakes.

Roasting is more nutritious and delicious, and eating more will not cause you to get angry easily.

The cake is delicate, soft and tastes good. You can make it at home whenever you want, no need to go out to buy it anymore.

Food: 120 grams of low-gluten flour, 4 eggs, white rice vinegar, white sugar, milk, cooking oil, dried blueberries.

Preparation steps: 1. Crack four eggs into a bowl and add a small amount of white rice vinegar.

2. Use an electric whisk to beat until large bubbles form.

3. Add 60g of white sugar and grind again (white sugar is added at one time).

4. Grind until the texture is fine. Lift it up for three seconds and the egg liquid will slide off and the texture will be obvious.

5. Sift in 120g of wheat flour.

6. Stir evenly from side to side.

7. Add 50g pure milk and 40g cooking oil, 7. Stir evenly again.

8. Paint the bottom and sides of the grinding tool, place it on special paper for steaming cakes (no need to use paper if there is no paper) and sprinkle with dried blueberries.

9. Pour in the batter and tap it left and right twice to remove any bubbles.

10. Place a top layer of fresh-keeping bag, put it into a boiling water pot and steam for 40 minutes, then turn off the heat and simmer for five minutes.

11. Three lives and three lives are out of the mold.

12. Cut into pieces you like and eat.

Batter ratio: 4 eggs, a small amount of rice vinegar, beat with an electric egg beater until large foam, 60 grams of white sugar, then quickly beat until the texture is fine, lift the egg liquid down for 3 seconds, and it is ready when the texture is clear.

Sift in about 120 grams of flour and stir evenly. Add 50 grams of milk and 40 grams of cooking oil and stir evenly. When mixing the egg whites and egg yolks together, do not mix in circles. Mixing in a straight line will be more even.