1. Take two oil-free and water-free basins to separate the egg whites and yolks.
2. Add 10 grams of sugar, milk and corn oil to the egg yolk bowl.
3. Sift in low flour and red yeast rice noodles, ready to stir.
4. Stir until it is even, fine and smooth.
5. Start to beat egg whites, add 20 grams of sugar when beaten until thick.
6. Keep playing.
7. When the foam is fine, add 20 grams of sugar.
8. Keep playing.
9. Beat until the lines are clear, and add 20 grams of sugar when it is close to the ideal state.
10. Keep playing.
11. Beat to dry foam, can pull out the state of small sharp corners.
12. Take half of the meringue into the egg yolk paste.
13. Stir evenly, do not draw a circle to avoid defoaming, you must use the method of up and down, like stir-frying.
14. Pour the mixture from the previous step into the remaining half of the meringue.
15. Use the same method to stir again and mix evenly, and preheat the oven to 175 degrees.
16. Pour the cake batter into a heart-shaped mold and knock it out to create bubbles.
17. Put it into the preheated oven and bake at 175°C for 30 minutes.
18. Baked.
19. Let it cool down.
20. Demoulding.
21. Sprinkle some coconut paste on the surface.
22. You can eat as soon as you serve it.
Tips:The baking time and temperature can be adjusted flexibly according to the temper of your own oven.
