Chinese Food
Sea salt coconut milk cake
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Maybe it's because of age. I feel a little repellent to netred products. I think it's something that can't stand the test of time and is fleeting. But I still don't agree with the old psychologically. I always think it's not too out of date not to follow the wind? This sea salt coconut milk cake is a little changed in the basic recipe. Use coconut milk instead of yoghurt. Pay attention to the change of its state in the process of making the milk cover. So the effect of the finished product is very amazing. My daughter and my husband don't like cheese. Even after eating this cake, it's an unexpected delicacy. So friends who like to follow the trend. I recommend you to try it. What I make is a six inch cake. There is a little more milk cover. You can double the formula of the cake body. It's eight inch. The milk cover can just be used up. No waste. -
Cooking ingredients
Cooking Steps
Step1:First, make Qifeng cake embryo. First mix corn oil and milk. Beat by hand until completely emulsified. The emulsified state is similar to that of yoghurt. It's time to preheat the oven. The preheat temperature is 150 ℃.
Step2:Add egg yolk and 20g white sugar. Stir by hand until it is fine and thick. Sift in low gluten powder. Mix with zigzag method until it is dry.
Step3:Beat the egg white with the beater until the fish eye blisters, add 20 grams of sugar and corn starch. When the egg is thick, add 25 grams of sugar and continue to beat until it is dry and foamy. That is to say, when the egg beater is lifted up, the egg beater is in sharp hook shape.
Step4:Add one-half of the protein to the yolk paste in step 2. Mix well from bottom to top by turning.
Step5:Then pour the mixed cake paste into the remaining protein. Stir until it is fine and thick without dry powder. Pay attention to the gentle and fast mixing method. Do not over mix. Avoid defoaming. Shake the batter gently. Put it into the preheated oven. Bake at 150 ℃ for 40 minutes. If you make an eight inch cake, the baking time will be extended by 1520 minutes.
Step6:Shake the baked cake lightly and put it on the baking net. When it cools down to about 30 degrees, it can be demoulded.
Step7:Now we're going to make ketchup. Cream cheese softens ahead of time. Mix the sugar and sea salt.
Step8:Sit the bowl with cheese in warm water (about 60 ℃). Add sugar and salt. Stir by hand until smooth.
Step9:Add the cream. Stir until well blended to give a flowing, thick liquid.
Step10:Then add coconut milk and continue to stir evenly for standby. Pay attention to the preservation of mulch.
Step11:Now we're going to make casserole. Mix the yolk, sugar and corn starch evenly.
Step12:Mixed state.
Step13:Use the microwave to sting the milk until it is steaming (no need to boil) and slowly rush it into the batter. Pay attention to stir while flushing.
Step14:Pour the egg cream paste into the pot. Heat it over a low heat. Stir while heating. Once the liquid is found to be in a solidified state, leave the fire immediately. Then mix it continuously by hand until it is smooth. Casda sauce is ready.
Step15:Add the ketchup made in step 10 to the casda sauce. Stir with hand pump until it is delicate and glossy.
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Cooking tips:There are skills in making delicious dishes.
