Chinese Food
Butterless sponge coconut cake
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In general, the pound cake is made of butter. Here, coconut oil is used instead of butter to give coconut fragrance. Yogurt increases the soft taste. After refrigeration, the flavor is better.
Cooking ingredients
Cooking Steps
Step1:Preparation and pretreatment of ingredients - low gluten powder and baking powder sifted. Coconut oil from the refrigerator out of the solid. Can be melted in a hot bath. Preheat oven 180 / 180 ℃.
Step2:Beat the eggs into a stainless steel basin. Beat them up and put in sugar. Stir them evenly with an egg beater.
Step3:Hot water bath. Heat and stir to human body temperature. Stir until sugar dissolves
Step4:Keep away from hot water. Add coconut oil several times. While pouring in, mix with eggbeater to make it emulsified.
Step5:Put the yogurt in turn. Stir the milk evenly every time.
Step6:Sift the powder again. Insert the egg beater vertically. Circle and stir from the middle.
Step7:You can hardly see the dry powder when you stir it.
Step8:Use a scraper instead. Mix evenly from the bottom. Pour in the mould with oil paper. The recommended mold size is - 18 * 8.5 * 6cm. This one is a little too lon
Step9:Bake in the middle layer of the preheated oven for about 30 minutes. Refer to your own oven temper and coloring for specific time. In the baking process, the surface of the cake can be dried and then cut in the middle with a knife. After baking, it can form a beautiful cutting cross.
Step10:Come out of the oven. Let it cool and enjoy the food.
Cooking tips:1. Coconut oil - if you don't have my coconut oil, you can use odorless vegetable oil instead. Then drop a few drops of vanilla oil when you add the liquid. Add the fragrance. 2. Storage - after cooling, it can be kept for 1 week by sealing and freezing with fresh-keeping bag. There are skills in making delicious dishes.
