8 inch coconut milk Chifeng cake

8 inch coconut milk Chifeng cake

Introduction:

"Desserts are always loved by women. In fact, men also like desserts. Two men in our family like desserts very much. Those two men are my husband and son! My husband finally didn't want to buy the desserts outside, but ate what I made. Ha ~ ~ what a picky person, despise it! In fact, Qi Feng is not so difficult as he said. As long as you take every step seriously, you will think it is easy! ~ hehe. Next, let's share my cake together

Production steps:

Step 1: prepare all the ingredients

Step 2: separation of yolk protein.

Step 3: first prepare the yolk paste, add the yolk with sugar into the yolk, stir well, the yolk turns white.

Step 4: then add the corn oil, coconut milk and coconut milk, and mix them evenly (you don't want to use coconut milk, you can also use milk instead, adding coconut milk is to add coconut flavor, and the finished product doesn't have too strong coconut flavor, so you can use milk instead of trouble).

Step 5: sift the flour and baking powder into step 4.

Step 6: cross, mix the flour well, try not to make the batter gluten.

Step 7: add white vinegar to the protein, start beating the protein, and add the first white sugar (three times in total) when foaming.

Step 8: to this extent, add a second sugar.

Step 9: start to have lines, add sugar for the third time.

Step 10: when it's hard to foam, the protein is ready.

Step 11: Take 1 / 2 protein into the egg yolk paste, mix well. Be sure to stir, do not stir, in order to avoid defoaming.

Step 12: mix well and pour into the remaining protein paste. Mix well in the same way.

Step 13: pour the cake paste into the mold and shake it with force to shake out the bubbles.

The fourteenth step: preheat the oven 160 degrees, bake 30 minutes, then turn to 150 degrees, then bake for 30 minutes.

Step 15: after coming out of the oven, cool it down and demould it. The delicious cake has been made~

Materials required:

Eggs: 5

Flour: 85g

Corn oil: 45g

Coconut juice: 50g

Coconut milk: 10g

Baking powder: 1 / 4 teaspoon

White vinegar: 1 / 2 tsp

Sugar: 50g for protein, 10g for yolk

Note: 1, mainly about the temperature, everyone's oven is different, so the temperature is also different, I use Changdi cdf25b. I used to bake it at 175 degrees before. It's easy to paste after a long time, but it's not very ripe after a short time. So I lowered the temperature and adjusted the time to 1 hour later. This time, 160 degrees in the first half hour and 150 degrees in the second half hour, the color and taste are very good. For your reference. 2. I'm always easy to crack the cake. I really don't know what to do. There's a master gourmet who can give me some tips. Ha ~ ~ I'm here to thank you! ~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet