First weigh the empty bowl that will be used to beat egg whites and record the weight.

Separate the egg yolks from the whites. Put the whites into the large oil-free and water-free bowl you weighed just now. Divide the egg yolks into the other two bowls. Each bowl has two egg yolks.

Process the pandan egg yolk batter first. Now whisk egg yolk, corn oil and milk until emulsified. Then sift in the low-gluten flour and pandan powder then mix until a smooth batter is formed.

Mix the purple batter in the same way.

Before starting to beat the meringue, preheat the oven to 160 degrees Celsius.

Add lemon juice and salt to egg white.

Use the egg beater to beat at high speed, and when there are coarse bubbles, start adding sugar in 3 portions.

Beat the egg white until the texture is obvious, and there is a small hook when extracting the egg beater.

Then add cornstarch to the meringue and mix well at low speed.

Put the processed meringue on the scale. Subtract the weight of the empty bowl from the total weight to get the weight of the meringue, and then divide by 2.

Divide the meringue into 2pandan and purple sweet potato egg yolk batter and mix well.

Put baking paper on the bottom of the toast mold, and pour the 2 mixed batters into the mold in the order you like.

After installing, smooth the batter and tap it on the table a few times to make some big air bubbles.

Put it in and continue to bake for 60 minutes. Please adjust the time and temperature according to the temper of your oven.

After baking, knock on the table a few times to let the heat dissipate quickly. Let cool upside down for at least 1 hour.

Scrape the four sides with a scraper and then buckle upside down to release the mold. Tear off the baking paper at the bottom, then cut into the thickness you like and enjoy~