8-inch coconut milk Qifeng cake-You Are Foodie

By Bella
9

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

vinegar 1/2 tsp
baking powder 1/4 tsp

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~

Step 1 . Prepare all ingredients

Step 2 . Egg yolk protein separation.

Step 3 . First prepare the egg yolk paste, add the egg yolk with sugar, stir well, and the egg yolk turns white.

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).

Step 5 . Sift the flour and baking powder into step 4.

Step 6 . Cross, mix the flour well, and try not to make the batter gluten.

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).

Step 8 . At this level, add sugar for the second time.

Step 9 . It's beginning to have wrinkles. Add sugar for the third time.

Step 10 . When hard foaming is reached, the protein is ready.

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.

Step 12 . After mixing, pour all into the remaining protein paste, and mix well in the same way.

Step 13 . Pour the cake paste into the mold and shake it hard to shake the bubbles out.

Step 14 . Preheat the oven to 160 degrees, bake for 30 minutes, adjust to 150 degrees, and bake for another 30 minutes.

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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