Blueberry coconut cake

Recipe Recommendations

• eggs of 4
• milk 65 grams
• low-gluten flour 85 grams
• corn oil 40 grams
• sugar 10 grams
• lemon juice
• vanilla extract
• coconut appropriate amount

• milk fragrance
• baking
• an hour
• ordinary

Steps for Blueberry coconut cake

1

Corn oil, milk, 10 grams of sugar in the basin, evenly mixed with a mixer and fully emulsed。

2

Sift low powder and mix it evenly with the word “one” or “well”。

3

Add yolk, which is also evenly mixed, and after each mixture is evenly added, the next one is added until the four add。

4

Mixed egg paste。

5

Start firing protein. The protein blows out the fish eyebrush, adding a third of the sugar, and continues to pass out。

6

The eggs are fine. Add the second sugar and keep going。

7

Show a tattoo and add the rest of the sugar。

8

Until a bird's mouth-shaped hook was removed from the egg-beater and the break was completed. At the same time, the oven is preheated at 170 degrees。

9

One third of the protein is added to the yolk paste in order to mix or cut evenly。

10

Fall back into the protein basin and mix it evenly again by flipping or cutting。

11

Mixed flat paste, fine and even。

12

It was thrown into a grill with oil paper or tarpaulin and razed with a razor。

13

A few strokes of the bubbles are sent into a pre-heated oven, 170 degrees above, 145 degrees below or 165 degrees above and 20 minutes above。

14

When the furnace is out, it shakes a few strokes, and the heat comes out, and it moves on to the grill, and it turns out that it's lying around。

15

When you're cold, you put a clean piece of paper on the cake, turn it over, unplug it, put it on the cake, turn it over. Creaming shapes with heart-shaped cookies。

16

The layer is covered with blueberry sauce and a piece of heart cake。

17

Rolling in the coconut, all around。

18

A nice heart-shaped cake is ready。

Recipe Categories

• baking Recipes