6 inches of coconut cake

2023-10-29 22:10:25CAKE

　　The fourth time, except for a slight crack on the surface, the cake didn't shrink or collapse, very successful.The square has a ratio of dry matter: moisture = 5:8, of which one egg is 10 grams of moisture, sugar is arbitrary.Knowing this ratio, you can make your own recipe later.

WHAT YOU NEED

Ingredients

Low powder 45 grams
5 grams of cocoa powder
Three eggs.
20 grams of corn oil
30 grams of milk
White sugar 35 grams
1 gram of salt
White vinegar in moderation

How TO MADE 6 inches of coconut cake

Steps 1 to 4

1. Separate the egg yolks into two basins of clean, oil-free water.

2. Add 15 grams of sugar to the egg yolk until it turns pale, add oil, water, salt, mix evenly.

3. It is a mixture of low-powder and cocoa powder.

4. The powder is mixed evenly with the egg yolk paste and set aside for use.

Steps 5 to 8

5. Add two drops of white vinegar to the protein and beat it with an egg beater for a while.

6. When the protein is fish-eye-shaped, add 1/3 white sugar (20 grams of white sugar); when the protein bubble is finely shaped, add 1/3 white sugar; when the protein has a clear pattern, if there is any white sugar left.

7. It stops when the protein is sent to the dry bubble.

8. That is, by lifting the egg beater, you can see a small triangle that is not bent.

9. Preheat the oven to 130 degrees.

10. Take 1/3 of the protein paste and stir it quickly, then pour it back into the bowl of protein paste and stir it quickly.

11. The mixed cake paste is poured into a 6-inch cake mold, which is shaken vigorously for a few seconds, creating an atmospheric bubble.

12. Put it in a preheated oven.

13. 130 degrees 40 minutes.

14. If the cake crack is strong, it can be lowered to 110 degrees.

15. After baking, it is immediately placed on the grill and cooled for half an hour.

16. If it is not possible to remove the mold, you can first use a long spoon handle to draw a circle along the edge of the mold.

17.

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