Coconut cheese cake

Coconut cheese cake

Introduction:

"Mr. Meng's Coconut cheese cake. No coconut milk, milk instead. With only coconut, the coconut fragrance is not so strong. If you don't dare call it coconut fragrance, just bring some coconut flavor. "

Production steps:

Step 1: prepare materials

Step 2: cream cheese with sugar, stir until smooth

Step 3: add milk and stir well

Step 4: add coconut, stir well, remove from heat

Step 5: after cooling, add low gluten powder and stir evenly

Step 6: pour in the protein,

Step 7: mix well

Step 8: pour into the mold

Step 9: break the cornflakes and sprinkle them on the surface

Step 10: sift the powdered sugar

Step 11: put in the oven, middle layer, heat 180 degrees up and down, add hot water to the baking pan, bake for 30 minutes

Step 12: get out

Materials required:

Cream cheese: 100g

Fine granulated sugar: 10g

Milk: 80g

Coconut: 10g

Low gluten powder: 10g

Protein: 20g

Cornflakes: 10g

Powdered sugar: 2.5G

Note: the use of silicone mold is better demoulding. The freshly baked cake is relatively fragile. It can be easily demoulded after being completely cooled overnight

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet