Coconut cupcake
By ArmandoNader
I made the cake and made it into a cake that opened my mouth only because I put too much baking powder. It's not that I want it to laugh.
Recipe Recommendations
- eggs of 4
- low-gluten flour 100 grams
- coconut powder 30 grams
- edible oil 25 grams
- butter 25 grams
- milk 60 grams
- baking powder 5 grams
- honey beans appropriate amount
- lemon juice appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut cupcake
1
Prepare all materials
2
Add a few drops of lemon juice to the egg white.
3
Pour 400 grams of white sugar into the egg white in three times and beat the egg white liquid until cream.
4
Add egg yolk to edible oil, melted butter, and 20 grams of milk white sugar and stir well.
5
Sieve in low-gluten flour, coconut flour, and baking powder (I put more than 5 grams of baking powder, about 7 grams)
6
Gently mix the egg yolk paste well, add the beaten egg white paste in three times, and mix well.
7
Add part of the coconut crisp.
8
Put honey beans in a paper cup.
9
Add the cake paste, put a few honey beans on top, and sprinkle with coconut crispy.
10
Lower and lower oven at 190 degrees for 20 minutes.