Coconut fragrance

Coconut fragrance

Introduction:

Production steps:

Step 1: get all the materials ready

Step 2: mix the low flour and coconut powder and sift for later use

Step 3: separate the egg white and yolk

Step 4: add a few drops of lemon juice to the egg white, and beat it with electric beater at low speed until it is thick

Step 5: add a total of 60g sugar in three times, beat until hard foaming

Step 6: add milk, oil and salt to the yolk

Step 7: use the electric egg beater to beat evenly at low speed

Step 8: pour the sifted powder into the egg yolk

Step 9: stir the egg yolk powder evenly with a scraper, and do not stir in circles

Step 10: mix one third of the protein paste into the egg yolk paste and stir evenly

Step 11: pour the evenly mixed egg paste into the remaining egg paste and stir

Step 12: put the cake paste into an 8-inch round mold without oil and water, and shake it twice

Step 13: put in the middle and lower layers of the preheated oven, heat 120 ℃ for 30 minutes, then turn to 140 ℃ for 30 minutes

Step 14: take it out after baking and buckle it on the grid immediately

Step 15: demould after cooling

Materials required:

Eggs: 5

Low gluten flour: 100g

Coconut powder: 20g

Milk: 80g

Salad oil: 80g

White granulated sugar: 90g

Lemon juice: a few drops

Salt: 1g

Precautions: 1. The containers and molds for protein must be free of oil and water. 2. There should be no yolk in the protein. 3. The key to making Qifeng cake protein is to pass it, but for novice bakers, they should also remember not to pass it. Besides the sharp triangle, standing in it with a chopstick is also one of the signs of protein passing. 4. About baking temperature according to their own oven to debug, from the low temperature test, Qifeng cake generally 120-150 degrees.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet