1. Separate the egg white and egg yolk and put them into oil-free and water-free basins.
2. Add sugar, oil, and water to the egg yolk.
3. Sift in low powder.
4. Stir it into a fine and particle-free state.
5. Put a few drops of white vinegar in the egg white, add sugar in three times and beat until it can pull small sharp corners.
6. Take half of the meringue and add it to the egg yolk paste.
7. Stir evenly, and stir up and down without drawing circles.
8. Pour the evenly mixed cake batter into the remaining half of the meringue.
9. Stir evenly again, and stir up and down without drawing circles.
10. Pour the cake batter into the ice cream mold and shake it lightly.
11. Put the lid on the steamer and steam for 20 minutes on high heat.
12. Demould after steaming.
13. This is ready to eat.
Tips:no.
