2. Beat the eggs at low speed with an egg beater until they are in the state of fish eyes.
3. Add fine sugar in three times.
And continue to send eggs.
4. Beat the eggs until the eggbeater is lifted.
Protein can pull out a curved and drooping sharp corner.
Add coconut milk to the protein.
6. Turn it up from the bottom with a rubber scraper.
Mix coconut and egg whites evenly.
Do not stir in circles or for too long when stirring, so as not to send the good protein to defoam.
7. Put the prepared batter into a paper bag and squeeze out a small batter with the size of 1 yuan coin on the baking tray.
8. Bake the pressed batter in a preheated 170 degree oven for about 20 minutes.
9. 170 degrees, about 20 minutes.
10. The surface is slightly golden yellow.