I've always liked small East East, people say I'm not big, like a child, it's all because of my appearance, I'm not tall, hip hip, actually I'm a particularly strong female type, haha, I can make cakes, I'm still very gentle...

WHAT YOU NEED

Ingredients

Three eggs.
30 grams of corn oil
50 grams of milk
63 grams of low-fat flour
7 grams of coconut
Protein three.
5 grams of cornstarch
A little salt.
30 grams of fine sugar
Drops of lemon juice

How TO MADE Coconut cakes

Steps 1 to 4

1. Separate the yolk from the protein;

2. Add corn oil to the egg yolk and stir evenly;

3. Add milk and stir evenly;

4. Sieve into low-fat flour and stir evenly to smooth without particles;

Steps 5 to 8

5. Add coconut milk, stir evenly, and reserve;

6. Add a little salt and lemon juice to the protein;

7. Add pre-mixed cornstarch sugar three times and send to a wet semi-dry state at low speed;

8. Add 1/3 of the protein to the egg yolk paste and stir evenly;

Steps 9 to 12

9. Then pour back into the remaining protein and stir evenly;

10. Pour the dough into the mold, blow out the bubbles, preheat the oven to 160 degrees, put it in the mold, set the temperature to 140 degrees, bake for 45 minutes;

11. It is cooled after cooking.

12.

Handy cooking tips

　　The protein cream is more stable and does not fade easily when stirred.2 grams of raw chickpeas, can be removed from the recipe, adjusting the amount of low-fat flour to 65 grams.The temperature of the baking depends on the temperament of the oven.