Cooking Steps

1. 

   Step1:Milk salad oil and 20g sugar powder. Mix. I use schuckermann sugar powder and Wandashan alcohol box. Heat directly with stainless steel or metal utensils. Stir with a spoon while heating to prevent sugar powder from bubbling. Turn off the fire after boiling. Sift in the flour. stir.

2. 

   Step2:Beat out five eggs. Separate the egg white and yolk. The egg white must not be stained with water and oil. Break up the yolk. Wait until the mixture of flour, milk and salad oil cools. Add in the yolk. Mix well.

3. 

   Step3:Whisk the five egg whites with a beater. Add 50g sugar powder in three times while beating.

4. 

   Step4:The egg white must be beaten like thi

5. 

   Step5:It's very hard. It's just like the cream on the cream cake you usually see

6. 

   Step6:The mixture of flour, milk and egg yolk is mixed with the beaten egg white. It is not allowed to draw a circle. It must be turned up and down with a silica gel shovel. It is better to use a transparent glass bowl. You can see whether the egg yolk and egg white at the bottom of the bowl are even. You can draw a cross flower and turn it over at one side. Pour into the paper cup after uniformity. I used the silica gel shovel directly to fill them. There are seven cups in these quantities. It is estimated that eight of them are OK. Changdi oven 150 degrees. 30 minute

7. 

   Step7:Cool the cake. Sprinkle coconut on the surface for decoratio