Coconut Qifeng Cake
The coconut flavor of this "7" wind cake is not strong. If you eat it, you will taste a lighter coconut flavor. It is also suitable for friends who don't like coconut flavor very much.
Recipe Recommendations
- low-gluten flour 120 grams
- eggs of 6
- fresh milk 45 grams
- coconut milk 40 grams
- salad oil 40 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Coconut Qifeng Cake
1
Take out the materials you need and weigh the portions
2
Separate the egg white from the yolk of the egg. The stainless steel basin containing the egg white must be clean and free of oil or water.
3
Use the egg beater to beat the egg white, starting from the slow gear and gradually adjusting it to the high gear. Now we use the second gear to beat the egg white until it has a lot of fine foam. At this time, add 1/3 of the fine sugar used to beat the egg white.
4
Beat until textured and add 1/3 of the fine sugar to it
5
When beating until wet, add the remaining 1/3 of the fine sugar to the protein paste
6
The egg white is sent to the place. When the egg beater is lifted out of it, the egg paste is at a right angle. The paste pulled up in the basin is also at a right angle. Turning the basin upside down the egg white paste will not fall, which proves that your egg white has been beaten to a dry degree. It can be used to make Qi Feng cake. We will put it in refrigeration first, mix the egg yolk paste and take it out
7
Mix the salad oil, coconut milk, fresh milk, and sugar
8
the stirred
9
Sift the low flour, preferably three times,
10
Add the sifted low flour to the egg yolk liquid
11
Stir evenly, do not circle, stir in irregular directions
12
The thickness of the batter is very important. It should not be too thin or too thick. It is better that the batter drops will not disappear immediately.
13
Take out the refrigerated egg white paste, cut one-third into the egg yolk paste, mix well, then add one-third, mix well, then add the remaining one-third, mix well,
14
The mixed egg paste should be smooth and plump without protein particles
15
Pour the cake paste into the prepared 8-inch square plate
16
Smooth the cake paste, pick it up and knock it hard on the table three or four times to shake off the bubbles in the batter
17
Place in a preheated oven at 135 ° C, middle and lower layers, and bake for 1 hour
18
After roasting, take out the oven immediately
19
Scrape off the four sides of the plate with a knife and invert it upside down
20
The fragrant cake comes, it's a little retracted
21
But it's still fluffy
22
Cut it into slices and try it out first. Yeah, it's delicious.Coconut Qifeng Cake Make Tips
1. The egg white must be beaten until it is dry. 2. Do not stir in circles when stirring the egg white paste and egg yolk paste, so as not to cause the flour to become gluten and foam, otherwise the cake may have a pudding layer. 3. After the cake paste is mixed, pour it into the baking plate. Make sure to vibrate with steam. If there are steam bubbles in the paste, there will be holes in the cake after it is baked.