Banlan cake

Banlan cake

Introduction:

"Recently, it's cold, lazy and busy. I haven't made cakes for a long time. Last night, when I went shopping with my mother, I saw a special price for coconut milk. I bought two and got one free, so I bought it. Once you have the material, you start to itch. Forget everything and make a cake! Think about it... It seems that I haven't made a cake for a long time, but I'm new when I mixed the protein!! can I comfort myself that it's because of the cold weather? Strawberry, the happiest thing in winter is that sweet strawberries are on the shelves

Production steps:

Step 1: separate the protein and yolk of three eggs, and add 1 / 4 (12g) sugar to the yolk.

Step 2: add patchouli oil and coconut milk, stir well.

Step 3: sift in low gluten flour, corn flour and baking powder, and mix well.

Step 4: add edible oil and stir well.

Step 5: beat the protein at low / medium speed until it is thick.

Step 6: add the remaining 3 / 4 (36g) sugar in three times.

Step 7: hit at medium speed until the protein is lifted and straight.

Step 8: add the whipped protein into the egg yolk batter in three times, and mix evenly with the cutting and mixing method / up and down mixing method.

Step 9: oil the bottom of the mold.

Step 10: pour in the cake paste and shake it hard to make big bubbles.

Step 11: bake in a 170 degree oven for 40 minutes.

Step 12: when it comes out of the furnace, it can be demoulded after it is completely cooled.

Materials required:

Eggs: 3

Sugar: 48g

Low gluten flour: 60g

Corn flour: 10g

Baking powder: 1 teaspoon

Coconut milk: 60 ml

Patchouli oil: 1 / 2 tsp

Olive oil / cooking oil: 2.5 tbsp

Note: if the cake is deep QAQ in the middle of baking, you can put a piece of tin foil on the top of the cake to prevent the burnt color caused by continuous coloring!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Vanilla