Coconut-free

1

The yolk protein is separated and placed in an oil-free, water-free bowl。

2

The yolk is added to the coconut, evenly mixed。

3

Sift low-banded flour and coconut flour, and draw "Z&quat" with an egg beater manually; the word is mixed in fine smooth shape and placed on the side side side. This is a preheat oven, 180°C。

4

Sugar powder was added to the proteins three times, and a dry hair bubble was struck with an electric omelet。

5

Add a third of the protein cream to the yolk paste, and double it with a rubber razor

6

The cake is then poured back into the protein cream, which continues to be plattered with the twirled hand until it does not see a trace of protein and the face is lean and smooth。

7

Scrambling the face in a six-inch gold-coloured cake model with a razor and shaking twice。

8

Send it to the pre-heat oven, fire 170°C, lower floor, bake for 37 minutes。

9

After coming out of the oven, the tremors hit and the buttons cool。

10

You can use a democratic knife, or a manual demoulder。

11

You can eat when you're cut。

12

Clean and cool for summer。

1. An egg-filled tub must be clean and free of water and oil. 2. In the summer, when the eggs are sorted, they can be frozen in the freezer with an eggbasket, and then released when the yolk paste is ready, so that the low-temperature omelette can easily pass out and become more delicate and stable. When mixed with yolk paste and protein cream, remember to use the technique of mixing and not to draw circles in order to avoid bubbles. 4. At the time of roasting and at the temperature, please regulate the temper of your oven. In addition to the two aftershocks, the cakes are able to generate heat, bearing in mind the rebutting pattern. 6. It must wait until the cake is completely cooled, or the cake will collapse。