Puffed coconut cheese cream cake
By VicentaLakin
It's really tempting to cut open a little bit, but it's still a blast
Recipe Recommendations
- eggs of 3
- pure milk 40g
- corn oil 35g
- low-gluten flour 50g
- fine sugar 60g
- corn starch 5g
- lemon juice few drops
- cream cheese 150g
- salt 1g
- light cream 100g
- coconut milk 100g
- egg yolk of 2
- almond slices 15g
- Moisture-proof powdered sugar appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Puffed coconut cheese cream cake
1
Prepare all the material。
2
Emelter and yolk separated。
3
Put pure milk and corn oil in yolk。
4
Smash it evenly with eggs。
5
Scan low powder。
6
Pumping with eggs & quit; Z & quit; writing to dry powder is stopped (do not draw rings, mussels) and standby。
7
The oven is preheated 150 degrees 10-15 minutes。
8
The protein is added to the lemonade and is distributed at high speed with an electric omelet. Once the fish eye is blistering, they are added three times to the fine sugar, one second to the fine sugar, and when there is a texture, the rest of the fine sugar and corn starch are added to the small tip of the tip of the peddler。
9
A third of the protein cream is added to the yolk paste, and the remaining two-thirds of the protein cream is evenly mixed back, and it is smoothed up from the bottom of the basin with a razor, forming a light, smooth and smooth cake paste。
10
The six-inch-high mold was poured, the face of the face was roughly flatened with a razor and a few strokes on the table。
11
Put it under the pre-heated oven for about 45 minutes。
12
the cake is removed from the high of 40 cm, freefalls are released from the high ground to the desktop, the heat is lifted to avoid retortion, and the buttons are retorted immediately, completely cooled off。
13
The apricot is placed in the oven, with 150 degrees and 6 minutes of fire up and off the surface。
14
Cake cools time to make milkcap sauce. Cream cheese with fine sugar and salt。
15
The insulated water is smoothed with a razor。
16
Add the cream。
17
Insulated water, with electric egg-pumpers and smoothing。
18
Add coconut。
19
Smash even, backup。
20
Make carthada sauce and yolk with fine sugar and corn powder。
21
Smash even。
22
Milk pours into the milk pan, and the fire heats up to a little heat。
23
The milk is slowly poured into the yolk paste, slowly falling and mixing。
24
Rewind the milk pot, keep the fire warmed, and mix it up until it's half-floating, and don't keep it on the stove, and it'll dry it up。
25
Right into the milk cover sauce。
26
Smash it evenly with an egg。
27
Load the bouquet, spare。
28
Cooled good cake embryos with their bare hands and pinned to the plate。
29
Plugged in the cake with a small plaster and rounded it to create a hole in the cake embryo, but be careful not to pierce the side。
30
Squeezing coconut cheese cream sauce from the top entrance into the cake。
31
The top of the cake is squeezed with a round of cheese-covered sauce until the edge is spilled。
32
A little roasted almond tablet on the surface, sifting the glucose。Puffed coconut cheese cream cake Make Tips
One, using 6-inch-heavy molds and about 60-g eggs in text; two, while making cathedral sauce, keeping up at all times in order to prevent over-heavyness, actually boils to a semi-mobile state and then closes the fire, because the cooling is followed by condensation, and, if the cooking is a little bit older, then the coconuts in the formula can be adjusted in the back, depending on the intensity of the sauce, as appropriate, and not at the level of the formula; three, preferably milk-covered sauce and almond chips should be squeezed before eating, pre-eating the tide, affecting the oral sense level; and four, using the PE3060 oven, temperature and time only for reference. Thanks for the formula