Mango coconut cake
By VicentaLakin
Recipe Recommendations
- eggs of 8
- low-gluten flour 200g
- corn oil 80g
- Mango coconut juice 240g
- rice vinegar few drops
- white granulated sugar 80g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Mango coconut cake
1
Protein yolk separation。
2
A few drops of vinegar were added to the protein and 20 grams of sugar were added to the protein and distributed three times. One or two hits low speed, third high speed。
3
Mango coconut juice ready。
4
Add mango coconut juice to the yolk。
5
Add 200 grams of flour, 20 grams of white sugar, tumble。
6
Add corn oil and use an electric eggmaker for one minute。
7
Smash the look。
8
The distributed protein is mixed with yolk flour. The protein was added to the flour solution three times。
9
Cake fluid in the oven。
10
Put it in the container。
11
Up and down, 130 degrees, 50 minutes. 150 degrees and 2 minutes。
12
Out of the pot。
13
Out of the pot。