First, raw materials:

Fresh eggs, milk and low-gluten flour.

Second, the steps:

1, heat the milk to 80℃, add salad oil and stir well.

2. Sift in low-gluten flour, add 2 egg yolks and stir well.

3. Boil the water in the steamer.

4. Add salt and sugar to the egg white at one time and send it to 8 to 9 points.

5. Add the beaten protein into the egg yolk paste twice and stir well.

6, pour into the mold, shock bubble, cover with high temperature resistant plastic wrap.

7. Put the cake in a steamer and steam it on low heat for 40 to 50 minutes.