Accessories: 80g milk, 20g corn oil, 80g sugar, low flour 1 10g, and 5 drops of white vinegar.

1. Separate egg whites from egg yolks and put them in different bowls for later use. The bowl containing egg whites must be water-free and oil-free, otherwise it will affect the sending effect. )

2. Pour the corn oil and milk into the egg yolk bowl.

3. Stir well with the eggs.

4. Sift the low-gluten flour into the bowl.

5. Stir with a scraper into a batter without dry powder.

6. Sift the batter into the bowl, which is delicate and smooth.

7. Put a little white vinegar or lemon juice in the egg white to deodorize. Pour the sugar into the egg white three times, first, pour 1/3 sugar, and beat it to a coarse state with electric egg beater at medium and low speed.

8. Pour in 1/3 sugar and turn to high speed until the protein volume turns white and lines appear.

9. Pour in the last remaining 1/3 sugar and continue to beat at high speed until the pastry is formed. (Speaking of electric egg beater, take out the small hook of egg white, turn the eggbeater upside down, and don't drop the egg white. )

10, scoop the egg white cream into the egg yolk batter several times.

1 1, stir evenly and smoothly. (Note: Do not stir at will, but use the method of "stirring" to make it difficult to defoam. )

12, pour into an 8-inch round mold.

13, forcibly shake out bubbles and cover them with high-temperature plastic wrap.

14. Pour a proper amount of water into the steamer, boil it, put it into the mold, cover it and steam for about 40 minutes. (Be careful to keep the heat low. )

15, turn off the fire, take out the mold and uncover the plastic wrap.

16 after cooling, back-buckle and demould. (Put it on the baking net to prevent the condensation of hot steam at the bottom from affecting the taste. )

17, finished product.