How to make it

1. 1

   Separate the eggs into yolks and whites, and chill the bowl containing the egg whites in the refrigerator. Sift together the cake flour and baking powder (a). Preheat a plate to 160°C.

2. 2

   Add the milk and vanilla oil to the bowl containing the egg yolks and mix with a whisk, then add (a) and mix until there are no lumps of powder.

3. 3

   Take the bowl containing the egg whites out of the refrigerator, add the lemon juice and lightly whip with a hand mixer, then add the granulated sugar in two batches and whip to make meringue. (See photo on the right.)

   

4. 4

   Add a scoop of the meringue (3) to the bowl containing the egg yolks (2) and mix thoroughly. Then add the remaining meringue and mix gently with a rubber spatula. (*Scoop up the mixture from the bottom while rotating the bowl.)

5. 5

   Put the batter into a piping bag and squeeze two pieces onto a plate, adjusting the height (don't make the diameter too wide). Add 10ml of water, put the lid on, set to keep warm and steam bake for about 5 minutes. (*We recommend baking two at a time.)

6. 6

   When the surface of the dough is dry, flip it over, cover it and bake for about 5 minutes. Check the color, and if it is too light, increase the temperature to 160℃ and bake for another 1-2 minutes and it's done. (*Please note that if you flip it over before the dough is dry, it will deflate.)

7. 7

   Preheat the oven to 160℃ again, and once the light goes out, bake the remaining dough (for 2 pieces) following steps (6) to (7). Serve with powdered sugar if desired.