Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them into different clean and waterless containers. Beat the egg white with an electric beater. Beat for a few minutes and add sugar once. Add three spoons of sugar three times. Add as much as you like. Finally, put in a chopstick. If the chopsticks don't fall, it's hard enoug

2. 

   Step2:Beat the egg yolk with a spoonful of sugar. Then add six spoonfuls of milk or almond dew. Mix well. Sift three tablespoons of low flour. Mix well with the mixing spatula. I use the rice spatula for steaming rice. Don't make circles. Otherwise, the cake will collapse if the noodles are strong

3. 

   Step3:Mix the protein in step 1 and step 2 to make a paste as shown in the figure. The egg white should be added into the yolk paste in three times. Mix one third and then add one third until it is all well mixed. The paste is even and free of particles. Stir up and down during the mixing process. Do not circle it to avoid defoaming.

4. 

   Step4:My ordinary rice cooker. Preheat for two minutes. Pour the paste into the steamer. Close the lid. Press the cook button. Cover the vent with a wet towel. Automatically jump to the heat preservation position and keep it still. Keep it stuffy for 20 minutes. Press the cooking button again. Keep it warm for 20 minutes. If you are afraid that it will not be cooked thoroughly, you can keep it stuffy for several minutes. Then open the lid. It's white and fat. It's temptin

5. 

   Step5:Take out the steaming basin and turn it upside down to cool it. It's not sticky. So before steaming, there's not too much oil on it. Just a thin layer is enough. It can still buckle out the cake smoothly

6. 

   Step6:The delicate and dense sponge cake is out of the pot. It doesn't collapse. It's very good

7. 

   Step7:Take two steamed taro and a can of almond dew. Break the taro into mud with a spoon. Add a little almond dew to make the taro mud more delicate

8. 

   Step8:The steamed cake is divided into three layers. Each layer is coated with taro mud instead of cream. You can also sprinkle corn or fresh fruit grains to add flavor

9. 

   Step9:Spread a thin layer of jam on the surface. Wow. It's delicious and beautiful. I use the secret Luoshen Huacha sauce. It's bought by Jingdon