Cooking Steps

1. 

   Step1:Mix the egg liquid and condensed milk, add the melted butter, stir well, then add the coconut and mix well. Then the coconut jam can be obtained. Put it into the flower mounting bag for standby.

2. 

   Step2:All the ingredients for the cake are ready.

3. 

   Step3:Melt butter in hot water. Pour in warm milk. Mix well. Keep in hot water. Keep warm.

4. 

   Step4:Add white sugar to the egg liquid. Beat it up. Put it in a hot water basin. Beat it up without beating. Don't overheat the hot water. It's about 5060 degrees. When the temperature of the egg liquid rises to about 40 ℃, add honey, turn on the beater and whisk at high speed. This time, preheat the oven to 160 degrees.

5. 

   Step5:Beat until thick. The volume of the egg liquid expands. The color turns white. And pull up the eggbeater. Draw the number 8. It won't disappear immediately. This step requires patience. In the process, if you find that the egg drop temperature is too fast, you can sit in warm water to pass.

6. 

   Step6:Sift in the low powder. Mix in one direction from the bottom up.

7. 

   Step7:Until no dry powder, no large particles, butter and milk are found, mix well. Slowly pour on the surface of the scraper. Sprinkle the mixture on the cake paste. Continue to mix well.

8. 

   Step8:Spread the paper holder in the mould, fill in 1 / 3 of the cake paste, squeeze in some coconut paste, and then cover with the rest of the cake paste. Fill it to about. 89 of the mould. Sprinkle almond slices over the surface.

9. 

   Step9:In the oven. Bake for about 26 minutes.