Coconut Chifeng cake
By VicentaLakin
The original twirling cake formula, which added some coconuts, turned around. New tastes are more attractive。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut Chifeng cake
1
Milk, corn oil, sugar in the basin, evenly mixed
2
Sift the bread
3
We'll have five yolks
4
It's evenly mixed, without particles, and pours into the coconut
5
Pick up the razor. The yolk paste can flow
6
I didn't have enough sugar, so I used some more sugar powder. Medium
7
Protein in an oil-free, water-free bowl
8
The white sugar is added three times to the protein, which is a small straight angle of the protein when it's punched out of a big, thin white foam, when there's a visible tattoo
9
Take a third of the protein into the yolk paste and mix it evenly
10
I'm going to dump some of the mixed yolk paste in the protein basin
11
It's a fine, radiant cake
12
The cake fell into an eight-inch medium-altitude mold
13
In the middle of the preheated oven, 180 degrees, 45 minutes
14
Out of the oven, shake a few
15
It's on the hanger. It's naturally disemboweled