Desserts have always been loved by women. In fact, men also like them. Both of our men like them very much ~
Those two men are my husband and son ~ Hehe!
My husband finally didn't want to buy the dessert shop outside, but ate what I cooked ~~ What a picky person, despise it!
In fact, Qi Feng is really not as difficult as it sounds ~ As long as you take every step seriously, you will feel that it is actually easy!~
Hehe. Then, let's share my cake together!
Eight-inch coconut juice Qifeng cake
By LindaJast
Recipe Recommendations
- eggs of 5
- flour 85G
- corn oil 45G
- coconut juice 50G
- coconut milk 10G
- baking powder 1/4 teaspoon
- white vinegar 1/2 teaspoon
- sugar 蛋白用50G，蛋黄用10G
- sweetening
- baking
- several hours
- simple
Steps for Eight-inch coconut juice Qifeng cake
1
Prepare all ingredients
2
Egg yolk protein is separated.
3
Prepare the egg yolk paste first, add the egg yolk to the egg yolk with sugar, stir well, and turn the egg yolk white.
4
Then add the corn oil, coconut milk, and coconut milk, and stir well (if you don't want to use coconut milk, you can also use milk instead. The coconut milk is added to increase the coconut taste. The finished product does not have too strong coconut flavor, so everyone thinks it's troublesome. Use milk instead).
5
Sift the flour and baking powder into step 4.
6
Make a cross and mix the flour well, trying not to make the batter tense.
7
Add white vinegar to the egg white, start beating the egg white, and add the first sugar when making a big soak (add three times in total).
8
Add sugar a second time at this level.
9
The lines are starting to appear. Add sugar for the third time.
10
Beat until hard foaming, and the egg white is ready.
11
Pour 1/2 of the egg white into the egg yolk paste and mix well. Be sure to stir and never stir to avoid defoaming.
12
Mix well, pour all into the remaining protein paste, and mix well in the same way.
13
Pour the cake paste into the mold and shake it hard a few times to shake out the bubbles.
14
Preheat the oven to 160 degrees, bake for 30 minutes, turn to 150 degrees, and bake for another 30 minutes.
15
After oven, turn upside down and let cool, then remove the mold. The delicious cake has been made ~Eight-inch coconut juice Qifeng cake Make Tips
1. Mainly talk about temperature. Everyone's oven is different, so the temperature is also different. I use Changdi CDF 25B. I have baked it at 175 degrees before, but it will be easy to burn after a long time, and it will not be too cooked when the time is short, so I later lowered the temperature and adjusted the time to 1 hour. This time, it is 160 degrees for the first half hour and 150 degrees for the second half hour. The color and taste of the roast are very good. For everyone's reference. 2. I always crack the cake surface easily. I really don't know what to do. A master gourmand can give me some advice ~~ I thank you here in advance!~