Qingqing coconut fragrant Qifeng cake (8 inch square plate)

Qingqing coconut fragrant Qifeng cake (8 inch square plate)

Introduction:

"The coconut flavor of the" 7 "style cake is not strong. You can taste the lighter coconut flavor after eating it. It's also suitable for those who don't like the coconut flavor very much."

Production steps:

Step 1: take out the ingredients and weigh them

Step 2: separate the egg white from the egg yolk. The stainless steel basin must be clean without oil or water

Step 3: use the egg beater to beat the egg white. First, start from the slow gear and step by step adjust to the high gear. Now, we use the second gear to beat the egg white to many fine bubbles. At this time, add 1 / 3 of the fine granulated sugar used to beat the egg white

Step 4: beat until textured, then add 1 / 3 of the sugar

Step 5: add the remaining 1 / 3 sugar into the wet protein paste

Step 6: when the egg beater comes out, the egg paste on the top is at right angles, and the paste pulled up in the basin is also at right angles. If you turn the basin upside down, the egg paste will not fall down, which proves that your protein has been sent to the dry level. At this time, it can be used to make Qifeng cake. Let's put it in the cold storage, mix the egg yolk paste, and then take it out

Step 7: mix salad oil, coconut milk, fresh milk and sugar

Step 8: stir well

Step 9: sift the low flour, preferably three times,

Step 10: add the sifted low powder to the egg yolk

Step 11: stir evenly, do not circle, stir in an irregular direction

Step 12: the consistency of the batter is very important. It should not be too thin or too thick, and the dropped batter will not disappear immediately

Step 13: take out the frozen egg white paste and cut it into 1 / 3 pieces until the egg yolk paste is well mixed. Then add 1 / 3 of the egg yolk paste and mix well. Then add the remaining 1 / 3 and mix well,

Step 14: the egg paste should be smooth and full without protein particles

Step 15: pour the batter into the prepared 8-inch square plate

Step 16: flatten the cake paste, pick it up and knock it three or four times on the table to shake off the bubbles in the paste

Step 17: put in the preheated oven, 135 degrees, middle and lower layer, bake for 1 hour

Step 18: take out the oven immediately after baking

Step 19: scrape off the four sides of the plate with a knife and turn it upside down

Step 20: delicious cake, a little bit retracted

Step 21: but it's still very loose

Step 22: first cut into pieces to try the taste. Mmm, delicious

Materials required:

Low gluten flour: 120g

Eggs: 6

Fresh milk: 45g

Coconut milk: 40g

Salad oil: 40g

Egg white granulated sugar: 60g

Egg yolk paste sugar: 30g

Note: 1, the protein must be sent to the degree of dryness. 2, when mixing the protein paste and yolk paste, do not stir in circles, so as to avoid gluten and defoaming, otherwise the cake may have pudding layer. 3, after mixing the cake paste, pour it into the baking pan, be sure to vibrate the bubbles. If there are bubbles in the paste, there will be holes in the cake after baking

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet