Coconut milk cake

Coconut Milk 100g	Low gluten flour 75g
Salt 1g	Eggs 4
Salad oil 50g	White sugar 65g

How to make coconut milk cake

Step 1

Separate the whites and yolks of 4 eggs,

Step 2

Separated protein, please note that this basin must be water-free and oil-free

Step 3

100g of prepared coconut milk

Step 4

75g low gluten flour

Step 5

Add 50 grams of salad oil and 100 grams of coconut milk to the separated egg yolks, and stir evenly with a whisk

Step 6

Sift in 75 grams of low-gluten flour and 1 gram of salt, and mix evenly until there are no particles and fine texture.

Step 7

Whip the egg whites. Run the egg beater at low speed. When the egg whites have fish bubbles, add one-third of the white sugar. When the egg whites become white and fine, add the remaining white sugar. When the egg whites have slight lines, add the remaining white sugar. The egg whites can be increased by one gear. , beat the egg whites until they are wet and foamy, lift the egg beater and sharp corners appear, and stand the egg bowl upside down without slipping.

Step 8

Oven 150 degrees, preheat for 10 minutes

Step 9

Add the beaten egg whites to the egg yolk batter in three batches and mix well

Step 10

Add the beaten egg whites for the second time and mix up and down

Step 11

When adding the third time, remember to stir up and down each time you add the egg whites. Do not stir clockwise.

Step 12

Stir the egg whites and egg yolk batter until completely combined and pour into the mold. I used a 6-inch mold.

Step 13

Add 180 grams of cold water to the baking pan, place it on the bottom shelf of the oven, place the grill on the second to last shelf, and place the mold on the grill, 150 degrees, 55 minutes

Step 14

Haha, looking forward to it...

Step 15

It’s out

Step 16

After demoulding, sprinkle with a little coconut Coconut milk cake cooking tips