Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 2 ) | Low-gluten flour ( 45g ) |
Corn starch ( 10g ) | Milk powder ( 10g ) |
Satsuma ( 2~3 pcs ) | Coconut ( a little ) |
| White vinegar ( A few drops ) | White sugar (egg white) ( 30g ) |
White sugar (egg yolk) ( 15 grams ) | Water ( 28 grams ) |
Corn oil ( 28g ) |
How to make Coconut Tangerine Cake
1.Peel and remove the fascia of fresh satsuma tangerines, and only take out the pulp for later use.Prepare coconut paste.
2.Weigh all ingredients and set aside.
3. Separate the egg whites and egg yolks and put them into clean, water-free and oil-free egg beating basins..
4. Add sugar, oil and water to the egg yolk.Stir evenly until emulsified.
5.Add all the powder ingredients.
6. Stir until there is no dry powder and form a smooth egg yolk paste.
7. Beat egg whites with a few drops of white vinegar, and add 30 grams of sugar three times.Beat the egg whites until the foam is not flowing, as shown in the picture.
8.Add one-third of the meringue into the egg yolk paste and stir evenly.Pour it all into the remaining meringue and mix quickly evenly.
9. Preheat the oven for 5 minutes.During the waiting time, add orange meat to the cake batter Medium, stir slightly.
10. Pour the cake batter into the mold from the top.
11. Bake in the oven at about 150 for 50 minutes.
12. Let cool and release the mold onto a plate.Sprinkle a layer of coconut on the surface of the cake, and simply decorate with small orange wedges!
13.Delicious completion! Check out the finished product!
Tips
Control the oven temperature yourself.Don't have too much orange flesh, otherwise the cake will feel thin and sticky after baking, which will affect the taste.The final decoration can be done as you like!
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