- 45 g Cake flour
- baking powder 1/4 teaspoon
- 27 g white sugar
- 1/8 teaspoon salt
Ingredients 2 ::
- 3 eggs yoke of chicken eggs size (2)
- 16.5 g coconut milk
- 16.5 g oil
- 12 g coconut juice
- 2 eggs white eggs size (2)
- 1/8 teaspoon cream of tartar
- 27 g white sugar
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Method ::
- Sift the cake dough, baking powder, salt, and ground sugar together and set aside.
- In another bowl, mix the yolks, vegetable oil, coconut milk, and coconut water, and beat well enough. Pour the 2nd ingredient into the 1st ingredient, stirring well, let the mixture well.
- In a clean bowl, beat the egg whites, and shift the cream of tartare into the froth. Then gently pour ground sugar into it. Divide the egg white mixture into 3 parts, and gently snatch the egg whites into 1+2 ingredients one by one.
- Pour the resulting mixture into a 1-pound print, slamm the print once, put it in the oven at 180 C, and bake over low heat for 15-20 minutes.
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Mix ingredients filling with mild coconut cream.
- 62.5 g unsalted condensed milk
- 62.5 grams of coconut milk
- 75 grams of young coconut water.
- 25 grams of sugar
- 15 grams of stirred flour.
- 1/8 teaspoon salt
- 15 grams of fresh butter
- 1 soft coconut meat
Put the condensed milk, coconut milk, soft coconut water, sugar, flour, stirring filling, salt, and put in a bowl. Stir well, bring up on a double-boiling fire, stirring the ingredients the same way all the time until the dough is cooked, the mixture thickens, lifting off the stove. Add butter and soft coconut meat, stir well, let the mixture cool and apply on top of the cake.
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