Mango blueberry coconut cake

Recipe Recommendations

• eggs of 3
• low-gluten flour 75g
• fine sugar 35g
• salad oil 40ml
• water 60ml
• corn starch a small spoonful
• blueberry sauce appropriate amount
• coconut appropriate amount
• mango appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Mango blueberry coconut cake

1

Preparation materials

2

i've got 35 g of sand in the egg yolk. sugar

3

Scan low-strength flour and corn starch in the yolk paste, mixed with an eggbeater; mixed with water, salad oil and lemon juice

4

the proteins have been added to the fine sugar 30g twice

5

Hits a wet hair bubble, lifts an egg-beater and presents a pointy state

6

Take a third of the protein and put it evenly in the yolk paste

7

The mixed paste is then poured back into the remaining two-thirds of the protein to the fine paste

8

(a) A nicely plattered paste into a baked grill, with a scratchboard on the face of the cake, with the dish taken away, with the other hand on the bottom, with the atmospheric bubble, into a pre-heated oven of 170°, and with a fire for about 15 minutes

9

The baked piece of cake was immediately retended on the hanger, torn out the oil paper while it was hot and covered it up

10

Put a nice, clean piece of oil paper down and brush a blueberry sauce

11

Scatter the mangoes

12

Roll it up slowly

13

We'll wrap it up in oil paper, wrap it in film, freeze the freezer for about 30 minutes

14

With oil paper, the film is wrapped in a freezer for about half an hour

15

Take it out of the fridge, brush the proper amount of blueberry sauce, sap the appropriate amount of coconut

16

Cut, finished

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