Coconut Chifeng Cake (6 inches)

Published Jan 2, 2023 at 22:51pm ET


Coconut Chifeng Cake (6 inches)

Food Material List

  • 1 Low-gluten flour 51g
  • 2 Egg 3
  • 3 Coconut milk (or milk) 24g
  • 4 Salad oil 24g
  • 5 Granulated sugar 55g
  • 6 Coconut meat powder Appropriate amount

Operational steps

  • 1 Separate the egg yolk, lightly disperse the egg yolk, do not beat.
    Coconut Chifeng Cake
  • 2 Egg yolk is stirred with 20 grams of sugar, then coconut milk (or milk), salad oil and sifted flour are added in turn. Dont stir the flour to avoid gluten.
    Coconut Chifeng Cake
  • 3 Add the remaining sugar to the protein three times. Separate the protein into 1/3 sugar, beat it with electric egg whisk, add the 1/3 granulated sugar to the foam, continue to beat the protein until it thickens, add the remaining 1/3 sugar, then continue stirring until the egg beater appears a small tip, or turn the protein in the pot will not fall. (I forgot to take photos at this step.)
  • 4 Place 1/3 of the protein in the yolk paste and turn it up from the bottom.
    Coconut Chifeng Cake
  • 5 After mixing evenly, pour the yolk paste into the egg white, from bottom to top, until the egg white and yolk are fully mixed. Mixed egg paste is light yellow.
    Coconut Chifeng Cake
  • 6 Here we teach you a little technique that is easy to peel off film. Use tin paper to wrap the negatives of the mould and close the moulds down.
    Coconut Chifeng Cake
  • 7 Sprinkle a layer of coconut on the bottom of the mould, then pour the mixed egg paste into the mould. Hold the mould in both hands and shake it twice on the table, shaking the bubbles out.
    Coconut Chifeng Cake
  • 8 Put it in the middle and bottom of the oven and bake at 150 degrees for 35 minutes. Here I want to explain the temperature of the oven, depending on the size of the oven. I used to use 15 liters of small oven, 180 degrees baked for 35 minutes, every time very successful, not cracking, recently bought a 38 liters, 180 degrees directly cracked, fortunately I found in time, decisively turned to 150 degrees, did not continue to crack. But the taste is still beautiful.
    Coconut Chifeng Cake
  • 9 After baking, the cake should be shocked twice again, and then buckled on the examination net. Pay attention to the suspension of the baking net.
    Coconut Chifeng Cake
  • 10 Is it perfect to defilm after cooling? If you like coconut, you can put more, I put a little less, not fully spread, it looks piece by piece.
    Coconut Chifeng Cake

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Healthcare food category

Oven recipes, Snack, Meat 1


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