1. Prepare ingredients, mix low-gluten flour and baking powder;
2. In addition to low-gluten flour, put all the ingredients in a large bowl;
3. Stir evenly with a manual whisk;
4. Sift in the low-gluten flour and baking powder mixture;
5. Use toss to mix until no flour is visible;
6. Pour hot water into the steamer and boil, prepare 5 small bowls or pudding molds, put them into baking paper molds, and scoop the batter into the paper molds with a small spoon;
7. Put a tray of cloth in the pot, put in a small bowl, steam over medium heat for 13-15 minutes, and simmer for 2 minutes.
8. Uncover the lid quickly to prevent water vapor from falling in.
9. Eat it while it's hot, it's soft and delicious, and it's milky. I added homemade raisin jam.
10. Break open the internal soft tissue, you can also put the jam into the cake batter when making it.
Tips:1. The formula is measured with a spoon, 3 tablespoons of milk, 1.5 tablespoons of sugar, 1 tablespoon of corn oil, and 2 tablespoons of condensed milk. I changed them to grams for easy weighing.
2. Condensed milk can be replaced with honey.
3. Make it and eat it now, this is 5 pieces, it tastes cold but not hot.
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