Coconut milk hurricane cake. It has a light coconut scent, sweet but not greasy. Very suitable for giving people, as well as for the elderly and children to eat.
Add egg white with 20g white sugar and mix well
Pour the salad oil and beat evenly
Pour coconut milk (coconut) and mix well
Sift in low powder and mix evenly
The protein is added to the remaining white sugar three times, and it is sent to dry foaming with an electric egg beater.
Take one-third of the protein, add it to the egg yolk paste, mix well, then pour the egg yolk paste into the protein and continue to mix evenly. Do not draw a circle of stirring. Bottom up from the bottom up.
Put the cake paste in a small paper cup with a spoon.
Oven 160 ° C in the middle or lower layer, about 30 minutes.
When mixing the batter, pay attention to the method, remove the scraper from the bottom, and then cut into the batter, it is not easy to defoam, and you can not mix it in a circle. It is best to put the eggs in the refrigerator first, it will be better to cool them later.