Coconut Chifeng cake
By VicentaLakin
It's more delicate, it's softer, but it's more fresh than a sponge cake, it's more fresh than an egg, it's more detached from yolk, it's less oil and water, it can affect the quality of the cake, it's better to practice, it's the size of the two dishes, and I'm making the cake better
Recipe Recommendations
- eggs
- flour 600g
- cornflour 80g
- salad oil 300g
- white sugar 600g
- water 440g
- baking powder 8g
- salt 6G
- cream of tartar 12g
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut Chifeng cake
1
Eggs go into waterless, oilless basins。
2
Emelie and yolk are separated。
3
Take another clean basin, pour 880 grams of water, add 600 grams of salad。
4
They combine oil and water with egg-beaters。
5
Add low-banded flour first, then raw powder mix。
6
In addition, the bubble powder is evenly mixed, and then the egg yolk is even in stages。
7
Good yolk paste。
8
The egg cleaner was put in the puncher。
9
Tata powder and salt are weighed separately。
10
It's a low-speed mix。
11
Add sugar at high speed and sugar in turn。
12
It's fine until the egg is upside down. It's probably over at the end。
13
Take a third of the protein and mix it evenly into the yolk paste。
14
Put the mixed yolk paste in the protein。
15
Pre-heat ovens, 180 degrees up and 150 degrees down, with even cakes on the grill。
16
It's about 15 minutes to turn the oven in order to keep the cake even。
17
It'll be ready in about 30 minutes。
18
After cooling, cut with a play knife。
19
Put on the orange jam。
20
With roasted coconuts。
21
The coconut twilight cake is ready。
22
Twilight cake。Coconut Chifeng cake Make Tips
It's easy to make twilight cakes, formula ratios, fresh foods, production techniques, oven temperatures, all for a reason. The only way to do this is practice。