Step 1: Treat egg whites and egg yolks. Beat the eggs into a bowl, and put the egg white and yolk into two bowls respectively. Add 60g cooking oil and 150g milk to the egg yolk, and stir until it breaks up. Sift160g ordinary flour into a bowl, and stir evenly with a shovel until the flour has no particles. The shovel is thin and silky. Adding a few drops of vinegar (white vinegar or balsamic vinegar, not too much) to the bowl can remove the fishy smell and help the fermentation. Add 60 grams of prepared white sugar, and add white sugar three times. Use electric egg beater to add sugar for the first time when there are big bubbles in the egg white, and continue to send it quickly. When the protein is stirred to a delicate feeling, add sugar and quickly send it again until the protein has a layered feeling. Add the remaining white sugar and stir until the protein cream.
Step 2: Make a cake. Add half of the egg yolk liquid to the prepared egg yolk liquid and stir evenly with a shovel. This step must be stirred evenly. Mixing will easily break the bubbles in the egg yolk and affect the cake. After stirring well, pour the mixture of egg yolk and egg white cream into the remaining egg white cream and stir well again for later use.
Step 3: Prepare four small bowls, spread oil-absorbing paper in the bowls, put away the prepared candied dates and raisins, and pour the prepared cake liquid into the bowls, about 1cm away from the bowl mouth. Cover each small bowl with high-temperature plastic wrap and put it on the steamer for later use.
Step 4: Boil the water in the pot. After the water is steamed, put the steamer in the pot, just like steaming steamed bread, steam for 35 minutes, turn off the fire and stew for 5 minutes, and then you can go out. Pour the cake into a small bowl and you can eat it.