1. Take the eggs out of the refrigerator and soak them in slightly hot water for about 10 minutes. You can also take the eggs out of the refrigerator in advance and put them at room temperature.
2. Knock the eggs in a clean water-free container, add sugar, and beat with an electric whisk until the eggs are white and thick. Lift the egg beater, the dripping egg liquid can write 8 characters, and it will not disperse in 10 seconds. (I played for 10 minutes)
3. Sift in half of the flour and mix gently.
4. Sift in the remaining flour, pour in corn oil, and gently stir to mix evenly without particles. (You need to copy the bottom and stir, not to stir in a circle, so as to avoid defoaming.)
5. The mixed state should be light and thick.
6. Pour it into an 8-inch square baking pan covered with greased paper, shake it a few times to produce large bubbles.
7. Put it in a steamer with pre-boiled water and steam on medium-high heat for 30 minutes.
8. After it's steamed, take it out and let it cool before cutting. It's very fluffy.
9. Fluffy and not getting angry.
