Cooking Steps

1. 

   Step1:My coconut powder and coconu

2. 

   Step2:Sprinkle coconut on the bottom of the mould for standb

3. 

   Step3:Prepare a beating basin without water or oil. Protein separation. Yolk A kind of milk A kind of 1 / 4 sugar (20g) A kind of Stir the oil evenly. Sift in the low powder and coconut powder. Mix up and down evenly (do not circle). The picture is mixed batte

4. 

   Step4:Preheat the oven at 130 ℃ and 145 ℃. Add (about 5 drops) white vinegar to the egg white. Whisk the egg white to froth (add the remaining 60g sugar 3 times. About once a minute) until it is sent to the picture, so that it has a sharp dry foaming (you can pick up the eggbeater to see the status of the egg white in the middle). The step of whisking the egg white must be in plac

5. 

   Step5:Mash some beaten egg whites and mix well with yolk paste (the whole process is turning

6. 

   Step6:Pour all the yolk paste into the remaining albumen bowl and mix well. Pour in the mould. Shake out the bubbles (the mould is 20cm away from the table top and let the mould fall in parallel) and sprinkle some coconu

7. 

   Step7:Bake for 40 minutes (the temperature time can be adjusted according to my own oven). My recipe is 8 inches. There is extra batter with the hollow mold. I bake two cupcakes.

8. 

   Step8:The thick coconut fragrance is a little cracked. Shake up and down for two times. After the buckle is cooled, press it with your fingers along the edge of the mold once to separate from the mold.

9. 

   Step9:Good after demouldin

10. 

    Step10:A profil

11. 

    Step11:The cut tissue is very delicate and sof