Operation method:
1. Shell fresh eggs, add white sugar, and beat them evenly with three or four chopsticks, first light and then heavy, first slow and then fast, about 15 ~ 20 minutes, so that the liquid fermentation of eggs bubbles, thickens, the color is milky white, and the volume increases by one and a half to two times.
2. Mix baking powder and flour, pour into the egg liquid and stir into a uniform paste. It is not advisable to stir too much to prevent the flour from shrinking into pieces and making the cake loose.
3. Prepare a mold for steaming cakes, usually a metal lunch box for family use. Dishes are ok. Coat the bottom of the lunch box with a layer of crude oil to prevent it from sticking to the bottom. Then pour the stirred paste into a box and cook it in a pot. Steam with boiling water for three minutes until the cake is covered, then cool down (add some cold water to the pot), steam for about 10 minutes, and shape the cake; Add fire for 3 minutes and the cake will be steamed.