Material preparation: egg white, Nestle coconut milk, honey, low-gluten flour, fine sugar, lemon juice, Nestle condensed milk, corn oil, egg yolk, microwave oven, electric egg beater, scraper, paper bag, etc.
1, mix coconut milk, honey, condensed milk and corn oil, microwave heat until the condensed milk dissolves and mix well (about 20 seconds), and put it in the microwave oven for later use.
2. Mix fine sugar and salt for later use, and separate egg white (refrigerated) and egg yolk for later use.
3, the use of electric egg beater, egg white sent to a slightly elastic state of small sharp corners (dry foaming). During the period, fine sugar was added in three stages, namely, the protein was whipped to white, the protein was whipped to grain, and the protein was wet foamed.
4. Add the egg yolk and warm mixture, and use electric egg beater to beat the egg white cream and these raw materials evenly.
5. Pour the sieved low-gluten flour once, stir it with a scraper until there is no dry powder, and then stir it for about 5 times.
6. Put the cake paste into a paper bag, squeeze it into the mold, shake out bubbles and sprinkle white sesame seeds on the top of the cake paste.
7. Preheat the oven at 175℃ in advance, and bake the middle and lower layers at 165℃ for about 25 minutes (the cake is golden in color, and the rustling on the surface is not obvious. )