1. 4 eggs, separate the egg white and the yolk, and put them into a large basin without water.
2. Add 30 grams of white sugar, 40 grams of milk, and 40 grams of oil to 4 egg yolks. Stir well.
3. Sift 85 grams of low-gluten flour three times and pour it into the beaten egg yolk.
4. Stir in the egg yolk paste.
5. Prepare 60 grams of white sugar. Pour into the egg white three times.
6. When using a whisk to beat the egg whites into thick bubbles, pour in the white sugar for the first time and continue to beat the egg whites.
7. After beating until soft and white, pour in white sugar a second time. Pass.
8. When the egg whites have lines, pour in white sugar for the third time and beat.
9. Hit to a right angle.
10. Pour the whipped egg whites into the egg yolk paste twice and stir.
11. Stir fry like a dish, don't stir in one direction.
12. Preheat the oven at 180 degrees for 5 minutes. Put the small paper cup into the mold.
13. Pour the cake batter and shake twice.
14. Bake at 180 degrees for 10 minutes in the oven. Shake twice (to shake off the heat) and pour out the cake. That's it.
15. In the same way, at the same time, sprinkle an appropriate amount of black sesame seeds to bake the black sesame cakes.
16. This is a small white sesame cake.
17. This is a small coconut cake.
18. After cooling, put it on a plate, close the lid, and pack it away.
