Coconut chime cake
By VicentaLakin
This is really made of solid coconut. Two coconuts were purchased, the coconut juice was drunk, the coconut shells were broken, white meat was removed from them, and fine slurries were used as liquids. It's unique and can be used by waste, and I feel very successful。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut chime cake
1
White coconuts dig out of coconut shells with spoons
2
It's a thin coconut in the feed machine
3
Like cream
4
Take 180 grams of coconut and go with corn oil
5
Full mixing even
6
Add five yolks
7
When you mix it evenly, you add 20 grams of sugar and you mix it evenly
8
Scan the cake powder
9
It's even, dry powder-free. It's a yellow paste
10
Eggs are pumped into oil-free and water-free basins, and when a low-speed electric omelet shoots out a thick bubble, put 20 grams of white sugar, when it hits white thin hair bubbles, put 20 grams of white sugar, and when there are visible tattoos, put the remaining 30 grams of white sugar
11
Pick up the omelet. The protein has a short tip, and the paste is out
12
At this point, the preheat oven, 180 degrees, then a third of the protein goes into the yolk paste, evenly mixed
13
Put the mixed paste back to the protein paste. Pipelines
14
Flip evenly
15
Pumping the cake into an eight inch of an empty mold
16
Send it to the preheated oven, put the mold in the middle of the oven, 180 degrees, up and down, 45 minutes, and when it's darker in the middle, you can quickly open the door and cover it with tin paper
17
Out of the oven, a few strokes, and the extra air
18
Take a proper bottle of wine, insert an empty chimney into the bottle, dry it and then remove it
19
It's a little dark, but it looks good
20
Despite some atmospheric bubbles, they are generally good. You're satisfied with the square you created