Chinese Food
Coconut Muffin (no stuffing)
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With reference to several bean and fruit recipes, some adjustments are made based on the existing materials at home, which will not be too sweet, because no scale is used to measure the amount of scoop, which can be converted by itself (the whole package of coconut is just 100g, so there is no measurement). The full coconut tastes happy.
Cooking ingredients
Cooking Steps
Step1:Sift flour + baking powder (use it directly if there is self generating powder
Step2:Put the eggs in the bowl and stir them u
Step3:Beat up the eggs and add in the sugar and mix wel
Step4:Add coconut oil and milk respectively and mix wel
Step5:Pour in coconut and stir wel
Step6:Fill the cup. Because muffin won't initiate too much, there's no problem in the eight cities that don't exceed the cup. These are filled with the last bit of batter, so there will be less
Step7:Preheat oven at high heat. Bake muffin for 30 minute
Step8:Well done. Open to eat.
Cooking tips:1. Baking powder = flour + baking powder, so you can buy it according to your needs. I can't remember the specific proportion. 2. The native eggs I used. Three small ones. If you use large eggs, you should have two. 3. The coconut oil I bought before hasn't been used. Now it can be used together with the coconut paste. It makes the coconut taste stronger. If not, you can change it into ordinary oil (sesame oil and peanut oil are free Because the oven is small, I didn't buy a hard mold. I found that such a small paper cup is very good and easy to demould. I don't need to wash it or buy a universal treasure. 5. The oven has no temperature. I used a high fire to bake it for 30 minutes. The reference recipe is 180 ° 25 minutes. I can test it myself. I feel that one or two of them are basically OK when they are fried. They have skills in making delicious dishes.
