Coconut jam cake

Coconut jam cake

Introduction:

"I always thought this cake was too oily to make. When some people's attention turns to the cake, the next cruel to do this cake covered with oil, see if it can please. I only made two at the beginning, expecting to taste one myself. I didn't expect that after the samples were found on the table, there were only traces that once existed. And the rest of the cake billets were also required to complete, they did not catch a bite, they ate a bit of cake leftovers. However, the leftovers here are also very sweet in our mouth. Jun Zhi, master sweet.... The original butter was changed into corn oil. Anyway, it's going to melt. Moreover, in this weather, the melted butter will soon solidify. Now it's melted, and I'm afraid it's too hot. It's better to use liquid oil directly. The wood has an 8-inch square baking tray. Later I found that the 9-inch pie tray seems to be about the same size. But worried that the pie plate was too shallow, the cake would grow into a mushroom head. He had an idea and used cake paper to surround the edge. It turns out that the cake does grow over the pie plate, but it's not too much. Suddenly, I thought, maybe it's OK not to surround it? How about next time? "

Production steps:

Step 1: Cake Ingredients

Step 2: knock the eggs into a large bowl and add sugar

Step 3: beat with an egg beater

The fourth step: become thick foam, drip pattern can remain for a long time will not disappear.

Step 5: add water to coconut milk powder and stir until it dissolves

Step 6: pour into the batter

Step 7: pour in corn oil and stir well

Step 8: sift in the low gluten powder

Step 9: mix well

Step 10: pour into the mold and shake out the bubbles

Step 11: put in the oven, middle layer, heat up and down 190 degrees, bake for 15-20 minutes

Step 12: the surface is golden, and it's out of the oven

Step 13: immediate demoulding and cooling

Step 14: prepare decorative materials

Step 15: pour the powdered sugar into the softened butter

Step 16: beat with an egg beater

Step 17: cut the cake into slices with a 4.5cm diameter cutting die

Step 18: spread jam on one piece of cake and close the other

Step 19: spread a layer of beaten butter on the outside of the cake and roll in the coconut

Step 20: squeeze yellow cream around the top

Step 21: put jam in the middle and finish

Materials required:

Eggs: 3

Low gluten powder: 60g

Coconut milk powder: 15g

Water: 20 ml

Corn oil: 50g

Fine granulated sugar: 60g

Coconut: right amount

Butter: 100g

Powdered sugar: 35g

Blueberry Jam: right amount

Note: there is no coconut milk powder, you can use 35 grams of coconut milk or coconut milk instead of coconut milk powder and water. There is no fragrance, just no coconut water.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet