1. Separate the eggs, divide the yolks and whites into a plate, first make an egg yolk paste, add corn oil, salt, coconut milk to the egg yolk plate, and mix well with the egg yolk
2. Then sift in low-gluten flour and stir until there are no particles
3. This is a finely mixed egg yolk paste without particles
4. Now to beat the meringue, first add the fine white sugar to the egg whites in three times and beat until the egg whites are wet and foamy, and the whisk appears sharp corners, and the inverted egg tray does not slip off.
5. Take one third of the meringue into the egg yolk paste and stir evenly
6. Pour all the egg yolk paste into the three-part two-part meringue and stir evenly. Be sure to cut and mix to avoid defoaming.
7. Pour the cake batter into the mold
8. Preheat the oven to 150 degrees, add cold water to the baking tray and place it on the bottom of the oven, place the grill on the second to last floor of the oven, and place the abrasive tool on the grill for 55 minutes.
9. It will be out in 55 minutes
10. With strawberry garnish, it looks better with cream
Tips:If you like shredded coconut, you can sprinkle shredded coconut on the surface and bake it, or add nuts.
