Chinese Food
Coconut Muffin
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This coconut muffin is made by traditional method. The taste is original and pure. The most important thing is that the method is simple. Coconut has the effect of clearing away heat and benefiting the spleen. It's a good choice in summer.
Cooking ingredients
Cooking Steps
Step1:Break up the eggs. Add the sugar. Mix well with the hand beater.
Step2:Add salad oil three times. Mix well.
Step3:Add milk three times. Mix well.
Step4:Add coconut. Mix gently. Coconut is very good to mix. Basically, it's good to mix three or four times with an egg beater.
Step5:Add sifted flour and baking powder. Mix gently. The batter is fine and granular.
Step6:Put the cake paper in the mould. Pour the batter about 8 minutes. Put it in the preheated oven. Heat up and down 175 degrees. About 20 minutes. Adjust the time according to your oven's temper. Bake until the surface is golden and slightly cracked.
Cooking tips:1. Add salad oil. Mix well before adding the next time. Avoid separation of oil and egg. 2. I use a mold with a single bottom size of about 4cm. About 24 can be made. There are skills in making delicious dishes.
