Cooking Steps

8-inch coconut milk Qifeng cake

8-inch coconut milk Qifeng cake

Desserts have always been the favorite of women. In fact, men also like them. Both men in our family like them very much~Those two men are my husband and son ~ hey hey!My husband finally didn't want to buy from the dessert shop outside. Instead, he ate what I made. Ha ~ ~ so picky, despise it!In fact, Qi Feng is not so difficult as he said. As long as you take each step seriously, you will feel that it is actually easy~hey. Next, let's share my cake!
Main Ingredients
Auxiliary Ingredients
1. Mainly about the temperature, everyone's oven is different, so the temperature is also different. I use Changdi cdf25b. It was baked at 175 degrees before. It was easy to paste after a long time. It was not very cooked after a short time. Therefore, I lowered the temperature later and adjusted the time to 1 hour. This time, it was 160 degrees in the first half hour and 150 degrees in the second half hour. The color and taste of the baked food were very good. For your reference.2. I'm always easy to crack the cake surface. I really don't know what to do. Some expert gourmets can give me some advice ~ ~ I'm here to thank you~
-- Cooking Steps --
8-inch coconut milk Qifeng cake
Step 1 . Prepare all ingredients
8-inch coconut milk Qifeng cake
Step 2 . Egg yolk protein separation.
8-inch coconut milk Qifeng cake
Step 3 . First prepare the egg yolk paste, add the egg yolk with sugar, stir well, and the egg yolk turns white.
8-inch coconut milk Qifeng cake
Step 4 . Then add corn oil, coconut milk and coconut milk, and stir them evenly (if you don't want to use coconut milk, you can also use milk instead. The purpose of adding coconut milk is to enhance the taste of coconut. The finished product doesn't have too strong coconut flavor, so everyone hates trouble and uses milk instead).
8-inch coconut milk Qifeng cake
Step 5 . Sift the flour and baking powder into step 4.
8-inch coconut milk Qifeng cake
Step 6 . Cross, mix the flour well, and try not to make the batter gluten.
8-inch coconut milk Qifeng cake
Step 7 . Add white vinegar to the protein, start beating the protein, and add white sugar for the first time when it bubbles (a total of three times).
8-inch coconut milk Qifeng cake
Step 8 . At this level, add sugar for the second time.
8-inch coconut milk Qifeng cake
Step 9 . It's beginning to have wrinkles. Add sugar for the third time.
8-inch coconut milk Qifeng cake
Step 10 . When hard foaming is reached, the protein is ready.
8-inch coconut milk Qifeng cake
Step 11 . Take 1/2 protein into egg yolk paste and mix well. Be sure to stir, do not stir, in order to avoid defoaming.
8-inch coconut milk Qifeng cake
Step 12 . After mixing, pour all into the remaining protein paste, and mix well in the same way.
8-inch coconut milk Qifeng cake
Step 13 . Pour the cake paste into the mold and shake it hard to shake the bubbles out.
8-inch coconut milk Qifeng cake
Step 14 . Preheat the oven to 160 degrees, bake for 30 minutes, adjust to 150 degrees, and bake for another 30 minutes.
8-inch coconut milk Qifeng cake
Step 15 . After coming out of the furnace, reverse the button to cool, and then demould. The delicious cake has been made~
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