Cooking Steps

1. 

   Step1:The egg yolk and the egg white are separated in two basins without water and oil. The egg yolk is mixed with milk, corn oil, sugar and salt. Then the flour with low gluten is sifted in and mixed until it is free of particle

2. 

   Step2:It must be just a stir.

3. 

   Step3:Add a few drops of white vinegar to the egg white. Beat it with an electric beater until it's rough. Then add white sugar. Add white sugar in three times. Add the first time to beat until it's dense and delicate. Then add the second time to beat until it's obviously striated. Add the third time to beat until it's hard. Lift the beater to have a small sharp corner

4. 

   Step4:Add one third of the egg white cream to the yolk paste. Mix it up and down. Then return the yolk paste to the egg white cream. Mix it up and down

5. 

   Step5:Pour the mixed cake paste into the eight inch mold. Hold the mold with your hand and shake it hard. Shake off the air bubble. Put in some raisins or cranberries, etc. Then put on the plastic wrap, and use toothpick to pierce several holes to exhaust air (the plastic wrap should not be too tight. The cake will expand to leave space

6. 

   Step6:Put it into the steamer that has been opened (so that it is heated evenly). Steam on medium and low heat for 2530 minutes or so, turn off the heat. Cool it for two minutes, take it out and shake it. Then turn it upside down and cool it on the baking net before demoulding

7. 

   Step7:Reverse cooling diagra

8. 

   Step8:Reverse cooling diagra

9. 

   Step9:One front. Have an appetit

10. 

    Step10:It's soft and doesn't burn.