Coconut cheese cake
Ingredients: protein,powdered sugar,fine sugar,coconut,coconut milk,cream cheese,unsalted butter,low-gluten flour
Recipe Recommendations
- unsalted butter 25 grams
- powdered sugar 20 grams
- low-gluten flour 25 grams
- cream cheese 200 grams
- protein 40 grams
- coconut milk 160 grams
- coconut appropriate amount
- fine sugar 40 grams
Steps for Coconut cheese cake
1
Making cake base: 1 Put cake paper on the bottom of the mold.
2
Soften the butter at room temperature, add the powdered sugar and mix well with a rubber spatula.
3
Sieve in low-gluten flour.
4
Mix into dough.
5
Lay it on the bottom of the model by hand and tighten it.
6
Cake making: soften the cream cheese at room temperature, add fine sugar.
7
Use water-tight heating and stir with an egg beater until smooth and free of particles.
8
Add coconut milk.
9
Add the coconut paste and stir well.
10
Remove the hot water and add the low-gluten flour and egg white respectively after cooling down.
11
Stir until cheese paste.
12
Pour the cheese paste into the mold, and wrap the outside of the mold with tinfoil (omit this step for fixed-bottom molds).
13
Sprinkle with shredded coconut evenly on the surface, then sieve with powdered sugar and bake. Baking: (Time and temperature are for reference only, subject to your own oven) Preheat the oven in advance, fill the baking sheet with hot water, 150 degrees, 40 minutes.