This soft and sweet cake ~ thick coconut flavor! Introduction to coconut milk knowledge: Coconut is the fruit of the coconut palm tree. It is a typical tropical fruit, and Hainan is rich in coconuts. The coconut is shaped like a watermelon, the outer skin is thinner and dark brownish green; the middle peel is thick fibrous layer; the inner layer is horny. There is a large cavity for storing coconut milk. When it is mature, it contains coconut juice, which is as clear as water, sweet as honey, crystal clear and translucent. It is an excellent cool and thirst-quenching product. The more mature the coconut fruit, the more protein and fat it contains, which is unmatched by other common southern fruits. Both coconut milk and copra are rich in nutrients. The coconut juice is as sweet as honey, and the drink is sweet and delicious; the coconut flavour is crispy and crisp, soft and creamy, can be eaten directly, or can be made into dishes, preserves or made into coconut and coconut; coconut core can be used to make crafts. Nutrition analysis of coconut milk: 1. Supplemental nutrition: coconut contains sugar, fat, protein, vitamin B, vitamin C and trace elements potassium and magnesium, which can effectively supplement the body's nutrients and improve the body's disease resistance; 2 Diuretic swelling: coconut juice is rich in minerals such as potassium and magnesium, its composition is similar to intracellular fluid, it can correct dehydration and electrolyte imbalance, and achieve diuretic swelling effect; 3. Insecticide elimination: coconut and coconut Juice has the effect of killing intestinal parasites. Drinking its juice or eating its meat can remove ginger worms and aphids, and it is used in clinical practice. It is not only reliable, but also has no toxic and side effects. It is an ideal insecticidal food. 4. Rejuvenation Beauty: Coconut milk contains sugar, fat, protein, growth hormone, vitamins and a lot of essential trace elements. It can be used regularly, it can benefit people's strength, supplement intracellular fluid, expand blood volume, moisturize skin, Has a beauty effect. Coconut milk is suitable for the crowd: The general population can eat. In vivo heat, viral hepatitis, fatty liver, bronchial asthma, high blood pressure, cerebrovascular accident, pancreatitis, diabetes and other patients do not eat. The therapeutic effect of coconut milk: coconut milk is sweet and warm; it has the functions of Shengjin and Lishui; It is mainly used for treating heat and polydipsia, vomiting and diarrhea, edema and edema. Coconut milk is made from fresh and ripe coconut. It is made by peeling, shelling, pressing, filtering, homogenizing and other multi-procedures. Coconut milk is a very sweet milky white cooking ingredient. It is a coconut from mature coconut. The milky white liquid squeezed out in the middle is distinguished from the original translucent sweet liquid (coconut) in the coconut. Its color and rich taste are due to its high oil content and high sugar content. The term coconut milk can also be referred to as a liquid in a coconut (referred to as coconut water or coconut juice in an unripe coconut). However, in Southeast Asian countries, the soy milk is commonly used as a milky white viscous liquid for flavoring, which can be used in meals, various soups and desserts. Coconut milk is an important food seasoning for Southeast Asian countries in Southeast Asia.
Separate the protein from the egg yolk. Add the salad oil and coconut milk to the separated egg yolk. Stir well with an electric egg beater!
Sift through the low-gluten flour and salt, and mix up and down evenly! Until the particles are fine!
The protein is added to the fine sugar three times. When the egg beater runs low-speed, the protein appears to add one-third of the sugar to the fisheye. When the protein is whitened and the sugar is added, the sugar is added. When the protein appears to be textured, the remaining sugar is added. The eggbeater can raise a file, hit the protein to dry foaming, lift the eggbeater protein to a sharp angle, and stand upside down the egg bowl without slipping!
Add the beaten protein to the egg yolk batter three times, mix it up and down, (can't stir it clockwise), mix the protein and batter thoroughly, and pour it into the mold!
Haishi C45 oven 150 degrees, add about 180 grams of cold water to the bottom of the oven in the baking tray, the grill is placed on the penultimate layer, the mold is baked on the grill for 55 minutes!
When playing protein, pay attention to the egg beater and the pot is clean, oil-free and waterless! Different models of the oven can be mastered by time. If you are not sure whether the cake is cooked or not, you can use a toothpick to poke into the cake body. The mold I used is 265x135x70mm. Finally, you can also sprinkle the batter on the coconut baking tray without adding a lot of water. Adjust the size of the small bowl according to the size of your own baking tray, that is, the groove of the baking tray! Temperature ovens are different models, please adjust them yourself! My oven is made of 30 liters, and 180 grams of water is placed in the baking tray.