Coconut fragrant Qifeng Cupcake

Coconut fragrant Qifeng Cupcake

Introduction:

"This cup cake Kwai is very fragrant, and it is very simple and quick. I give it to everyone every time. It has the delicate taste of coconut and the delicate taste of cake."

Production steps:

Step 1: first, separate the four eggs, one for each egg white and one for each yolk

Step 2: add corn oil, water and salt into the yolk plate, and mix well

Step 3: then sift in low gluten flour, corn starch, word technique, mix until the yolk paste has no particles

Step 4: whisk the egg white and add a few drops of lemon juice to remove the fishiness

Step 5: add the sugar to the protein in three times

Step 6: This is a good protein cream

Step 7: take one third of the protein cream into the egg yolk paste and stir evenly

Step 8: pour the egg yolk paste into the remaining protein cream and mix well

Step 9: pour the cake paste into a small paper cup, fill it in eight or nine minutes, gently shake the baking plate, and wait for the cake paste to remove the big bubbles

Step 10: Sprinkle coconut into the cup

Step 11: send the cake with paper cup on the baking tray to the preheated oven for baking. Bake at 175 ℃ for 25 minutes. The surface will be golden and beautiful

Step 12: This is the baked coconut Chifeng cupcake

Materials required:

Eggs: 4

Water: 50g

Corn oil: 35g

Salt: 1 teaspoon

Corn starch: 8g

Low gluten flour: 75g

Sugar: 60g

Coconut: 1 teaspoon

Lemon juice: 1 teaspoon

Note: prepare the paper cup and put it into the baking tray. Large and small paper cups. I use small ones as you like

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor