Recipe: 3 eggs (56 grams each), caster sugar, 40 grams corn oil, 30 grams pure milk, 20 grams coconut milk, 20 grams low-gluten flour, 50 grams coffee powder, 4 grams cocoa powder, 1 gram water, 5 grams lemon juice, appropriate amount? Preparation method:

1. Separate the egg whites and egg yolks into a water-free and oil-free basin. Take the egg white basin and freeze a layer of small ice stubble.

2. Add corn oil, pure milk, coconut milk and 15 grams of fine sugar to the egg yolk basin and stir evenly until the color is completely consistent. Sift in the low-gluten flour and stir evenly using a Z-shaped technique. The stirred egg yolk paste will be smooth, delicate and flowable.

?3. Add 4 grams of coffee powder and 1 gram of cocoa powder into a small bowl and stir evenly. Add 5 grams of water, stir evenly and set aside. Add a few drops of lemon juice to the egg white to remove the smell.

4. Begin to beat 25 grams of fine sugar in 3 batches, beat until it forms a fine tip when you lift the egg beater, then mix, take a spoonful of egg whites and put it into the egg yolk paste, stir evenly, and then pour all the egg whites back.

Mix well in the bowl.

5. Pour in the prepared coffee liquid and use a demoulding knife or chopsticks to gently draw a few circles or directly use a scraper to stir it a few times to spread the coffee liquid. Pour it into the mold and shake well.

Lightly shake the surface a few times to remove air bubbles.

6. Preheat the oven in advance to 150 degrees for 45-50 minutes. After baking, take it out and let it cool completely before unmoulding.