Coconut cake and rice
By VicentaLakin
IN THIS TIME, APART FROM MAKING ALL KINDS OF CAKES, IT'S THE RICE GROUP THAT MAKES ALL KINDS OF MATERIALS. THE RICE WRAPS WITH PEANUT SESAME CAKES, AND THE SNOWY COCONUTS, THE CREAM, THE COCONUTS, THE EGG, THE PEANUTS SESAME... AND THE SWEET SALSA, THE DELICIOUS TASTE。
Recipe Recommendations
- steamed ordinary flour 100 grams
- corn starch 10 grams
- white sugar 80 grams
- milk 280 grams
- corn oil 65 grams
- eggs of 5
- glutinous rice flour 150 grams
- tapioca starch 50 grams
- white vinegar 5 drops
- salt 1 gram
- Peanut sesame sugar filling 30 grams
- coconut appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut cake and rice
1
Make cake. Placing ordinary flour in a bowl, dispersing it with chopsticks, covering it with a box (or plate) to prevent water vapour drops from falling into flour, covering it with a pan cover, 15 minutes after the water starts to steam, cooling down, and sifting, can be used as low-banded flour。
2
Protein, yolk separation. 50 grams of corn oil are heated to 70-80 degrees (small bubbles at the bottom, thin rolls on the edge), filtered into flour, maize starch, and evenly mixed (dry flour at this time, it doesn't matter, it's fine) and added egg yolk, 80 grams of milk。
3
Smiling into fine yellow paste, spare。
4
The proteins were added to salt, vinegar and 50 grams of white sugar were added three times to the wet, rigid bubble。
5
Take a third of the protein paste into the yolk paste, mix it evenly with a rubber razor, then pour the yolk paste into the rest of the yolk paste and mix it to the full integration of the protein paste with the yolk paste。
6
The cakes were scraped into oil-paper-painted molds, the surface was levelled with plastic scraping plates, the mild emulsions were removed from the atmosphere。
7
The temperature of the oven is set at 120 degrees (tested, the actual roasting temperature in the oven is 170 degrees) and 40 minutes (the exact time required, the temperature is determined by the oven itself)。
8
Light-shocked molds, preventing contractions, without retips, demoulding in time to prevent the cake from being wet in the moulds。
9
Put it on the grilled web, tearing up the oil sheets around while it's hot。
10
Producing rice。
11
It's in a plate with a thin layer of oil。
12
The rice plate is covered with a plate (to prevent water vapour drops down) and placed in a pot, the fire boils the water, and the fire evaporates for about 15 minutes (the surface of the rice paste is ripe when adjusted for the thinness of the rice paste)。
13
Take out the fertilized rice cake, a little cold。
14
Put on one-time gloves, and put their hands on the knobs to a certain degree of resilience, so that they will be soft and unbreakable and, if they stick their hands, they will be able to rub some oil。
15
Squeeze into a smooth rice pack。
16
The rice pack is divided into two parts. Take a large bag of fresh skins and make two coatings, and place one of them on one of them, and cover the other with a coat of rice, first flattening it with the hand and then making it thin with a cane。
17
Cut the cold cake into four long strips。
18
Turn the cake over and put peanut sesame pie on it。
19
Puts an unpaved piece of cake up on the other side。
20
Unmask the film on the rice chips and put in the cake strips with the pie。
21
The film, which is laid down below, will be lifted up with the paste, covered with the cake, and the protective film will be kept as tight as possible。
22
A little shape, soak up coconuts。
23
In the same way, do the rest of the rice and cake bars。
24
Cut the block。
25
Sweat, sweet, nutritious。Coconut cake and rice Make Tips
1. The time and temperature required for baking are determined on the basis of the home oven. 2. Once the cake is out of the oven, it must be light-shocked, generating internal heat to prevent a retreat or collapse. 3. The fertilized rice flour must be repeated to a certain degree of resilience, so that it is soft and not easily broken. 4 and the cakes can be added according to their own preferences, such as soybeans, lotion, butter, jam, etc。