1. Separate the yolk and white of the egg.
2. Stir the milk, egg yolks, and corn oil thoroughly to form an emulsified state.
3. Sift in low-gluten flour.
4. Use a rubber spatula to stir evenly, do not make a circle, and mix well by cutting and mixing.
5. Add a few drops of lemon juice to the egg whites and beat them until fisheye bubbles appear, then add 1/3 of the fine sugar. Add 1/3 granulated sugar when beating until fine foam appears. When there are obvious lines, add the remaining 1/3 of the sugar. Continue to beat until it becomes a rigid foaming state, and lift the whisk to pull out a strong small sharp corner.
6. Mix the whipped egg white and egg yolk paste in two batches and stir evenly. Pour the batter into the cake mold. The mixed batter is delicate and shiny, without obvious defoaming.
7. Preheat the small bake of Joyoung powder in advance, put the baking tray into the penultimate layer of hot air at 150 degrees and bake for about 1 hour.
8. Remove the baked cake from the mold and cut it into a rabbit shape.
9. Spread a layer of whipped cream on the surface, then sprinkle in the coconut paste. Decorate with chocolate coins and fondant.
