A soft, springy coconut cake

A soft, springy coconut cake

Introduction:

"This is a super soft cake just released tonight. It can be easily made with pure coconut milk and eggs. The effect is really soft. Let's share it with the flowers

Production steps:

Step 1: separate the egg yolk from the protein, add salad oil and coconut milk to the separated egg yolk, and stir evenly with an electric beater.

Step 2: after mixing, sift in the low gluten flour and salt, turn up and down, mix evenly, until there are no particles and fine.

Step 3: let's talk about it here. I always use JINDA coconut milk. This 400 gram coconut milk is about 6 yuan. The price is not expensive and the things are very good! I buy things online. They are often deformed when they arrive, but the quality is always good~~~

Step 4: start to beat the protein, add a few drops of white vinegar or appropriate amount of Tata powder, and add fine sugar in three times. Beat to the wet foam, lift the egg beater to have a drooping small sharp corner.

Step 5: put the beaten protein into the egg yolk paste three times, stir up and down, and mix evenly

Step 6: apply salad oil on the edge of the mold, pour the final coconut paste into the mold, and shake it gently.

Step 7: preheat 150 ℃ for 5 minutes, add 180 grams of cold water into the bottom baking pan, put the cake mold in the middle, bake for 55 minutes.

Step 8: take it out and drop it on the table. It's about 40 cm in height. The purpose is to separate the cake from the mold as soon as possible, not only to dissipate heat, but also to remove water vapor, otherwise it will affect the taste of the cake. It will be demoulded in about 10 minutes.

Step 9: I have made this model twice, once with 4 eggs, once with 3 eggs, but the mold is different, and the data is slightly adjusted. It's very simple to make, but it's quite soft. Taste it when it's cold! How delicious! Come on, soft girl, it's no problem to do a deep down!

Materials required:

Low gluten flour: 60g

Eggs: 3

Coconut milk: 75g

Salt: 2G

Salad oil: 40g

Fine granulated sugar: 50g

Note: my mold is 260 * 130 * 70 long mold, this time it is made of 3 eggs, because the coconut milk is only 75g. It's no problem to make a 4-egg size. If the oven is not big, the mold should be put to the next baking.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet