Cooking Steps

1. 

   Step1:Sift the flour for us

2. 

   Step2:Egg white and protein separation; add 60g sugar to egg white in three times. Beat until it is dry and foamy (I don't add vinegar or baking powder. Make sure that there is no water or oil in the whisk and beater). The egg white paste is ready for use

3. 

   Step3:Break up the yolk. Add the remaining 15g sugar. Mix wel

4. 

   Step4:Milk powder is added to the egg yolk paste (it can be added without or according to the taste, and it's not natural and processed all the time. But it's true that milk fragrance overflows) and milk and salad oil are stirred evenly.

5. 

   Step5:Put sifted flour in the yolk paste. Steamed cake is more solid. It uses more flour, so the paste will be thicker. It's normal. It will become smooth after a little time mixing.

6. 

   Step6:The next step is the same as Qifeng. Take a third of the egg white and add it to the yolk paste. Stir it up and down. Remember. After uniformity, pour the yolk paste into the egg white paste. Stir up and down until it is completely uniform. (remember to turn it up and down. Stir it evenly) it is whiter than Qifeng cake past

7. 

   Step7:Suggestion - the cake mold can be applied with a little oil, easy to demould and clean. After the cake is put into the mold, it vibrates and bubbles out. Cover with plastic film and steam for 30min. I put the dates at this time. The main concern is that it will sink at the beginning because the paste is too thin to bear the red dates. Then turn down the fire for 30min. Don't worry about the temperature of this oven. It won't crack. Go to play when the time is goo

8. 

   Step8:Don't turn it on when the time is up. Turn off the fire and simmer for another 10 minutes. I took the toothpick and made a circle along the edge. It's still very good for demoulding. Try whether it's super soft. My family said it was better than Qifeng. Chinese style.