The hurricane cake made from fresh pandan leaves is healthier and more delicious!
Fresh thyme leaves washed and chopped into 100g of coconut juice juiced with a cooking machine, filtered to take 50g of fragrant coconut juice for use
Add the salad oil and 15g sugar to the fragrant coconut juice, mix well, and sift into the low powder. After mixing well, add the egg yolk, mix the coconut into a uniform paste, and put it aside. Only add the low-powder and mix well before adding the egg yolk.
The protein is added to the sugar three times to beat the hard foam with the egg beater, which is to slowly lift the egg beater to present a short and firm small triangle.
Take one-third of the protein cream and the fragrant egg yolk paste and mix it evenly and then pour it back into the protein paste and mix it evenly. Remember that you can only draw the mixture and avoid mixing.
Mix well and pour into the 8-inch anode mold, shake it a few times, put it into the oven that has been preheated to 130 degrees, 130 degrees 30 minutes, 155 degrees 30 minutes, immediately after the shock from the 10 cm high shock Bake the net until it is cool and then demoulded, soft and delicious!
Baked hurricane cakes must not be used without sticking, which can affect climb and collapse. Coconut juice can also be exchanged for milk.