Zero failure steamed cake

Overview

This steamed cake is simple to operate, fluffy and soft, delicious and not irritating.

Soak 4 eggs at room temperature in warm water for ten minutes.
Prepare a basin that is oil-free and water-free, and break the eggs into the basin.
Use an electric mixer to beat at low speed. When the egg froze is thick, add sugar and white vinegar and beat at high speed.
Add the sugar again and beat until the egg liquid becomes larger in volume and obvious lines appear.
Sift in the low-gluten flour twice and mix evenly. If there is no dry flour, add a little cooking oil to the batter.
Brush the steamed cake mold with a layer of oil to prevent sticking, pour the cake batter into the mold, knock out the air bubbles, cover with plastic wrap and poke holes.
Bring water to a boil and steam for thirty minutes, then simmer for five minutes before opening the lid.
Let cool slightly and peel off the film.
Fluffy and soft, not sweet.