Coconut Cupcake

egg:4 sugar:45g lemon juice:a few coconut milk:35g corn oil:35g low powder:40g instant coconut powder:10g coconut:moderate amount https://cp1.douguo.com/upload/caiku/1/b/a/yuan_1b2d408ebc4fb5e89c08a934de92bdba.jpeg

Coconut Cupcake

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Coconut Cupcake

A cupcake full of coconut flavor. Use coconut milk instead of milk. Add coconut powder. Sprinkle coconut on the surface. Strong coconut flavor ~

Cooking Steps

  1. Step1:First, separate the egg white and yolk of 4 eggs (the gross weight of the eggs is about 55g / piece

  2. Step2:Drop a few drops of lemon juice into the egg white (no lemon juice can be replaced by white vinegar). Add 45g of fine sugar in three times. Beat until dry and foamy

  3. Step3:Coconut milk in yol

  4. Step4:Stir evenl

  5. Step5:Pour in corn oil three times. Mix well and pour in the next amoun

  6. Step6:After all corn oil is added, stir evenl

  7. Step7:Sift in low powder and coconut powde

  8. Step8:Mix the powder and yolk paste evenly with the z-word techniqu

  9. Step9:Spoon 1 / 3 of the protein into the yolk past

  10. Step10:Cut and mix evenl

  11. Step11:Then pour the batter into the protei

  12. Step12:Mix well at last. Pay attention to the cutting and mixing techniqu

  13. Step13:Scoop the batter into the paper cup mold. Shake it lightl

  14. Step14:Sprinkle a proper amount of coconut on the surface. Put it into the preheated oven. Bake it for 30 minutes at 120 ℃ and then adjust it to 140 ℃ and bake for 10 minutes

  15. Step15:Finished products

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Coconut Cupcake

Chinese food recipes

Coconut Cupcake recipes

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