Coconut fragrant Qifeng cake (17cm hollow mold)

Coconut fragrant Qifeng cake (17cm hollow mold)

Introduction:

"When I'm free at home, I make a hollow Qifeng cake. I think the small cake is very cute. If there are three people in a family, the amount is just right. I always like the small one. People say that I'm not big, just like a child. It's all because of my appearance. I'm not tall. Hee hee, actually I'm a very strong woman, Ha ha, but I'm still very gentle when it comes to making cakes. "

Production steps:

Step 1: separate egg yolk and protein;

Step 2: add corn oil into egg yolk and stir well;

Step 3: add milk and stir well;

Step 4: sift in the low gluten flour and stir evenly until smooth without particles;

Step 5: add coconut, stir well, set aside;

Step 6: add a little salt and lemon juice to the protein;

Step 7: add the corn starch sugar mixed in advance three times, and beat it to the wet and dry state at low speed;

Step 8: add 1 / 3 protein into the egg yolk paste and mix evenly;

Step 9: pour back the remaining protein and mix evenly;

Step 10: pour the batter into the mold, shake out bubbles, preheat 160 ℃ in the oven, put it into the mold, adjust the temperature to 140 ℃ and bake for 45 minutes;

Step 11: cool down after being out of the oven.

Materials required:

Yolks: 3

Corn oil: 30g

Milk: 50g

Low gluten flour: 63g

Coconut: 7g

Protein: 3

Corn starch: 5g

Salt: a little

Fine granulated sugar: 30g

Lemon juice: a few drops

Note: 1. The protein cream is stable and not easy to defoaming when mixing. 2. The original Qifeng formula can remove the coconut from the formula and adjust the amount of low gluten flour to 65g. 3. Baking temperature, according to their own oven temper.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet