2. Accessories: 2 drops of white vinegar, refined salt1g.
3. Add 2 drops of white vinegar to the egg white, beat the fish eye with electric egg beater at low speed, and add fine sugar.
4. Beat the sugar at low speed until it melts, then turn to high speed until it is dry and foaming.
5, egg yolk and milk, salt and oil, stir well.
6. Sift in low-gluten flour.
7. Stir well and add coconut milk.
8. Stir a few times.
9. Add 1/2 protein to the yolk paste.
10, even rotation.
1 1. Pour the egg yolk paste into the protein paste.
12, stir evenly.
13. Pour into a non-stick mold and shake out bubbles.
14, put in the oven, middle layer, 170 degrees, and bake for 30 minutes.