Soft and delicate tissues like cotton, white skin like angels, soft and sweet in the mouth, the addition of sugar ️ 0⃣caramel makes me eat without pressure at all, 0⃣️ caramel 0⃣️ fat 0⃣️ calories, healthy without additives! I give you the sweetness without burden, hehe!
By Jele Xinyi Baby
<h2>Royalties</h2>
Cake paste:
Coconut milk 56 g
Corn oil 14 g
Low gluten flour 56 g
Corn starch 18 g
Egg whites 34 g
Meringue cream:
Egg whites 112 g
Sugar parlores zero caramel 55 g
Lemon juice a little
<h2>Practice steps</h2>
1. Prepare the required ingredients.
2: Pour coconut milk ➕ corn oil into the pot
3. Stir well.
4: Sift in low gluten flour ➕ corn starch
5: Stir until there is no dry powder.
6: Pour in the egg whites and stir with the egg pump until the batter is fine and particle-free.
7: Prepare a waterless and oilless container, pour in the egg whites and prepare the meringue.
8: Add sugar and 0⃣squeeze in lemon juice.
9. Use the beaten egg pump at high speed to send it to the state of the big bend hook.
10: Take one-third of the meringue into the batter, stir well, pour the remaining meringue into the same way, and mix well with the same method.
11. Prepare a 6-inch central control chiffon mold.
12: Pour the angel cake batter into the mold and shake out the large bubbles.
13, the oven is preheated in advance, put the appropriate amount of water in the baking dish, the mold is placed on the baking net, the lower layer of the oven, the heat is 150 degrees, bake for 40 minutes!
14. The coconut angel cake is perfectly baked!
15. De-mold the cake after cooling.
16. The skin is white, the tissue is delicate and smooth, and the taste is sweet!
17, coconut fragrance is strong, face value is responsible!
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