Coconut chimes
By VicentaLakin
When I was free at home, I made a small cake, and I thought it was so cute, and if I had a family of three, it would have been the same amount, and I'd always been fond of little things, and I'd never grow up, like a child, because I'm not tall, hip-hop, but I'm a very powerful woman。
Recipe Recommendations
- egg yolk of 3
- corn oil 30 grams
- milk 50 grams
- low-gluten flour 63 grams
- coconut 7 grams
- protein of 3
- corn starch 5 grams
- salt a little
- fine sugar 30 grams
- lemon juice few drops of
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut chimes
1
Separation of yolk and protein
2
(c) The corn oil is added to the yolk and is evenly mixed
3
Add milk and mix it evenly
4
(a) Sifting of low-banded flour, evenly smoothed to smoother particles
5
Join the coconut, mix it evenly, stand by
6
Add a little salt and lemonade to the protein
7
In three minutes, sugar was added to the pre-mixed corn starch, with a low-speed pass to wet dry state
8
One third of the protein is added to the yolk paste, evenly mixed
9
And then it goes back to the remaining proteins, evenly folded
10
Putting the face in the mold, blasting bubbles, preheating the oven at 160 degrees, then setting the temperature to 140 degrees and roasting for 45 minutes
11
When you're out of the oven, the buttons cool。