Prepare materials, medium gluten flour and corn flour, baking powder, stir water easily after sieving, add yeast and stir well, knock eggs into a bowl one by one, break them up with chopsticks, and add sugar and egg liquid. Add yeast water. Stir well with a rubber scraper or spoon until there is no dry powder. The batter is thin and flowable. Brush oil around and at the bottom of the mold, pour the batter into the mold and smooth the surface. The oil on the back of the hand can be applied to the surface of the flat paste, which does not stick to the hands and is easy to operate. You can choose normal temperature fermentation in summer. I put it on the balcony and fermented it in the open air The mold needs to be capped or covered with plastic wrap for about an hour. Ferment to twice the size (the mold is nine minutes full), so that the cake will be fluffy and have beautiful holes. In-situ fermentation, put red dates or raisins on the surface (cut red dates, remove the core, divide them into two halves, and gently press them on the surface of the batter. ) Boil the water, put it into the mold, steam it for 30 minutes on medium fire, and uncover it after 5 minutes (no plastic wrap is needed for steaming). Put it under the mold and you can demould it. Put a glass under the mold, hold the mold with both hands and gently pull it down, and stick it to the bottom of the cake with a plastic cake knife, and then you can remove the bottom mold. Now let's look at the internal organization, which is the bottom of the cake. What a beautiful hole, this is the cut surface, cut into pieces while it is hot, soft and sweet, and can't stop.