Qi Feng coconut cake

1

30g +5g of vegetable oil, 4 eggs, 45g +20g of white sugar, 100g of low-gluten flour, 50g of milk, 10g +3g of coconut paste, 2g of baking powder, electric egg beater (manual egg beater or three chopsticks can also work, but it will be very tired).

2

Separate egg yolks and egg whites into two water-free and oil-free containers.

3

Beat the egg whites with an egg beater, and add 15 grams of white sugar to the extent shown.

4

Continue to beat, add 15 grams of white sugar for the second time until the figure shows.

5

Continue to beat until as shown, and add 15 grams of white sugar for the third time.

6

Continue to pass until the reverse container will not flow out.

7

Add 20 grams of white sugar to the egg yolks and sprinkle without stirring too much.

8

Add 30 grams of vegetable oil and 50 grams of milk and mix well.

9

Add flour, baking powder and 1/3 of the beaten egg white, turn up and down and mix well.

10

Add 1/3 of the egg white and 10 grams of coconut paste, turn up and down and mix well.

11

Add the remaining egg whites and stir up and down until well.

12

Apply the remaining 5 grams of vegetable oil to the inner liner of the rice cooker.

13

After pouring in the batter, lift it up and shake it hard to create large bubbles, and use a toothpick to pierce the small bubbles on the surface.

14

Sprinkle with the remaining coconut paste evenly.

15

Power on and bake until the rice cooker automatically jumps to the heat preservation gear.

16

Do not open the lid, cover the vent with a damp cloth. After about 15 minutes, press the rice button until it automatically jumps to the insulation gear and then let it sit for 15 minutes. Press the rice button again, automatically jumps to the gear and let it sit for 20 minutes. Open the lid.

17

Turn the pan upside down, tap the bottom of the pan and pour out. If you don't butter, cut into slices and start eating.

Sincere "Pepper" Expectation: 1. Although the finished product doesn't look plump enough, it is because my pot has a relatively large base. I made a mark when I poured the batter in, and after it rose, I checked and saw it had risen to about twice its previous size. If you want to make it thicker, I suggest using a smaller pot or adding more batter. 2. You all probably know the method to judge if the cake is baked: just insert a toothpick, pull it out, and if the toothpick is clean without any sticky residue, it's done. 3. If you are beating egg whites with a manual whisk or using the three-chopstick method, it is best to use room-temperature eggs, otherwise it will be harder to beat. 4. The batter must be mixed with a folding motion, just like stir-frying. 5. The egg whites must be beaten thoroughly; this is the key to success. I suggest using an electric hand mixer, otherwise it's really tiring. The first time I made it, Brother Lin used a manual whisk and it took nearly an hour. 6. Every rice cooker is different; try a few times and you will definitely be able to summarize the method that suits you best.