Ingredients: 4 eggs, 40 grams of corn oil (tasteless), 55 grams of coconut milk (or 50 grams of milk), 60 grams of low-gluten flour, 30-40 grams of fine sugar and 3 grams of colored powder.

Mould: 18* 18*4.5cm square solid bottom mould, baking tray for water bath.

Exercise:

The mould was covered with oil paper. If it is a movable bottom die, at least three layers of aluminum foil paper should be wrapped.

Use the water bath method. Put the baking tray in the oven, add cold water, and preheat it at 140 degrees in advance 10- 15 minutes.

Corn oil is heated to 70-80 degrees, and microwave 1.5 minutes.

Add low flour, colored flour, coconut milk and egg yolk in turn, and mix all the materials evenly with eggs.

Add sugar to the protein twice and send it to wet and foam. Now, add 1/3 egg white cream into the egg yolk paste and stir it, then pour it back into the egg white cream and stir it evenly, then pour it into the mold and shake it a few times.

At this time, the oven has been preheated almost, and you can see that there are many small bubbles in the water in the baking tray. Bake in a cake mold at 140℃ for 65 minutes.

After baking, release the mold together with the oil paper, tear off the surrounding oil paper to dissipate heat, and do not back off.

Ancient breakfast cakes are very moist to eat, and they can be eaten hot, warm, cold or iced.

If you want a deeper green color, you can change the colorful powder into 4-5 grams.