1. Prepare the materials;
2. Separate the eggs: Separate the yolks and the greens, put them in two oil-free and water-free basins, pour corn oil and coconut milk in a large bowl, and stir until combined;
3. Sift in low-gluten flour, corn starch, and coconut;
4. Use a rubber spatula to mix well;
5. Add the egg yolk twice, stirring well each time, then add the next time;
6. The egg yolk paste is smooth and delicate;
7. Add a few drops of lemon juice to the egg whites, add 45 grams of white sugar in three times, add 1/3 of the sugar when thick fish-eye bubbles appear, add 1/3 of the sugar when you see a milky foam, and add the remaining sugar when the lines appear. To the wet and hard state, that is, there is a large hook with a slight drooping;
8. Take 1/3 of the meringue and pour it into the egg yolk bowl, stir evenly;
9. Then take 1/3 of the meringue and pour it into the egg batter, stir well;
10. Finally, pour the egg batter back into the egg white bowl and continue to mix evenly;
11. Pour into a hollow mold and shake it gently twice to produce bubbles;
12. Put it into the preheated oven, the second-to-last level at 160 degrees, and bake on the top and bottom for 35 minutes.
13. Finished picture
14. Finished picture
Tips:1. This formula should be put into a 6-inch hollow mold. I only have a 4-1/2-inch mold. The excess egg batter is placed in 2 small molds. Take out the small mold when it is baked for 20 minutes.
2. The temperature and time of the oven are adjusted appropriately according to their own conditions.
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