Angel cake, can help you solve the excess egg white every time you make egg tarts there will always be a lot of egg whites left, do not know what to do, you can try this angel cake, add coconut minced coconut and coconut milk, the taste is not too good!!
By Floating De Yun 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Low gluten flour 65g
Orford Protein Liquid (or Egg White) 150 g/4 pcs
50g white sugar
Dried cranberries to taste
Corn oil 40 g
10 g minced coconut
Coconut milk (or pure milk) 80 g
Vanilla extract (may not be used) a few drops
<h2>Practice steps</h2>
1. The taste is great!
2. Weigh the ingredients
3: Pour coconut milk and corn oil into the container and mix well
4: Sift in low gluten flour and mix well.
5: Add the coconut
6: Mix well and set aside.
7: Add a few drops of vanilla essence to the protein solution
8. Use an electric whisk to send the egg whites three times
9: Take one-third of the meringue and batter and mix well.
10: Pour back into the meringue and stir well.
11: Pour in the chopped dried cranberries and mix well
12. Pour into a six-inch chiffon cake mold and shake it gently.
13: Preheat the oven at 140 degrees, bake for about 40 minutes, immediately remove and turn upside down to cool.
14. Remove the mold after cooling.
15. Cut into chunks
16. Let's start enjoying it
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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