Coconut Crown Chi Fung
By VicentaLakin
Today's production of this tiara is also a seasonal production. The fact that I've always liked this mold is that it's priceless, and it's finally 50%. The silica model, which was supposed to be unscathed, was used to make a mess of it. It used to be oil-painted, and it was used to be smooth again, and it was pretty good to be silica。
Recipe Recommendations
- eggs
- milk 100 grams
- white granulated sugar 70 grams
- corn oil 65 grams
- low-gluten flour 130 grams
- coconut milk powder 15 grams
- lemon juice a little
- milk fragrance
- roast
- several hours
- senior
Steps for Coconut Crown Chi Fung
1
All materials ready
2
Put coconut powder in warm milk and mix it
3
The yolk is placed in oilless and waterless containers. Internal
4
Put corn oil in the yolk and put 20 grams of sugar
5
Smuggle evenly
6
Smuggle coconut milk into yolk
7
After sifting low powder
8
Smuggle to a very slimy state without particles
9
Protein with lemonade
10
Add the white sugar to the hard hair
11
Take a part of the protein and the yolk
12
Rewind the rest of the protein
13
It's a smooth cake
14
Put the cake in the Savorin model, shake the mold with your hands a few clicks, blow the bubble
15
The oven is preheated at 160 degrees and the mid-floor 150 degrees per minute for 50-55 minutes。
16
Rewind the buttons when you're out of the oven, and naturally disembowel a few minutes later。