1. Prepare the raw materials;
2. Add salad oil to milk and mix well, then add 20 grams of caster sugar and stir until the sugar melts;
3. Sift in low-gluten flour and baking powder, and stir until a uniform batter without particles;
4. Add 0.5 g of salt and 2 ml of white vinegar to the egg white; preheat the oven at 175 degrees in advance;
5. Add 60g of sugar to the egg whites in 2 times, beat to nine to distribute;
6. Add 1/3 of the beaten egg white to the batter, cut and mix into a uniform egg white batter;
7. Pour the well-stirred batter in the previous step back into the egg whites and stir evenly, and pour it into a baking dish lined with greased paper, and smooth;
8. Shake off large bubbles, and sprinkle a layer of shredded coconut on the surface of the cake batter;
9. Put it in the oven and heat up and down, the middle level is 175 degrees, about 20 minutes;
10. Bring out of the oven and wait for it to cool; put the cake upside down on the chopping board, tear off the greased paper, turn it on the greased paper, cut in half, and smear the jam on the other half;
11. Cover the other half and cut off the irregular parts around;
12. Cut out the shape you like according to your liking!
Tips:Tips:
1. It is not advisable to put too much salt, otherwise the protein will not be easy to pass;
2. Keep the protein bowl free of oil and water, and stir it until it is wet and foamy;
3. When stirring the egg whites and batter, be careful not to stir in circular motions to avoid defoaming the egg whites.
