Coconut cake
By VicentaLakin
It's a super-soft cake that just came out tonight, made with pure coconut and eggs. Make the effect, really softly. Let's share the flowers
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 3
- coconut milk 75 grams
- salt 2 grams
- salad oil 40 grams
- fine sugar 50 grams
- sweetening
- roast
- an hour
- simple
Steps for Coconut cake
1
The protein is separated from the yolk, the egg yolk is separated with salad oil and coconut, and the egg is evenly mixed with electric punchers。
2
When mixed, they are sifted into low-banded flour and salt, evenly rolled up and down until they are non-particle-free and thin。
3
Let me tell you, I've been using a golden coconut. I bought the stuff online. I've been deformed since I arrived
4
The proteomics began with a few drops of white vinegar or an appropriate amount of tower powder, and three times with fine sugar. Just hit a wet hair bubble and point out that an egg-beater has a low tip。
5
Set the proteins three times into the yolk paste
6
The edges of the molds are coated with salad oil, and the final coconut egg is poured into the molds, and a minor shock is sufficient。
7
150 degrees and 5 minutes preheated, 180 grams of cool water added to the bottom grill, cake molds placed in the middle and 55 minutes baked。
8
A few hard falls on the table from an altitude of about 40 centimetres to separate the cake from the mold as soon as possible, not only to spread the heat, but also to remove the vapour, otherwise it affects the taste of the cake. It'll be off in about 10 minutes。
9
I've done this twice, with four eggs at a time, with three eggs at a time, and that's different. This is particularly simple, but rather soft. Taste it when it's cold