Flavor of Beijing steamed cakeCakeIngredients:White flour，Corn flourBean flour,Soybean flour,Green onion，Egg，Shrimp flossSkin

Preparation of Beijing-flavored steamed cake:

1, Mix white flour, corn flour, and bean flour in a 3:2:1 ratio, add yeast, gradually add warm water to knead the dough into a thick paste, let it rest for one to two hours.

2, Finely chop the green onions. In a bowl, beat three eggs, add a spoonful of cooking wine and set aside.Heat oil in a pan, when the oil is about 50-60% hot, pour in the egg liquid while stirring to break it up, cook until done, transfer to a plate to cool down, then set aside.

3, Add chopped green onions into another pan, add the cooled egg mixture, shrimp floss, and a little salt. Mix well and set aside.

4, Pour a small amount of oil into a flat pan, when the oil is about 60% hot, pour one scoop of rested dough paste onto the pan to spread it out into a round shape.PancakePut the prepared filling on top, cover with a lid and steam for two minutes. When the bottom turns golden brown, fold the cake in half before removing from the heat.