How to make fresh cream coconut cup cake

• 1. Prepare ingredients, coconut milk, light cream, eggs (room temperature), cake flour, sugar, salt, cooking oil, lemon juice, weigh and set asidep>
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  2.Separate the eggs, put the egg whites and yolks into a clean basin without water and oil

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  3. Beat the egg yolks and pour the cooking oil into the steamer

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  4. Heat the cooking oil over low heat, pour in the low-gluten flour at one time, and stir quickly without particles.Delicate batter

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  5. Let cool slightly and add coconut milk and whipping cream in batches.Stir Even

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  6. Then add the egg yolk liquid in batches and mix well.Add the next egg liquid and set aside for later use

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  7. First use a brush to clean the cup A layer of butter at room temperature, add the sugar, shake well, pour out the sugar and set aside, and so on for easy demoulding

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  8. Add lemon juice and one gram of salt to the egg whites

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  9.Use an electric egg beater at high speed to beat the fish into foam, and add sugar in batches

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  10.Beat until the wet hair has texture and the egg has sharp corners and small curves, like this

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  11.Then add a small amount of egg white into the egg yolk paste and mix evenly

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  12.Pour back the remaining egg whites and continue to mix evenly

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  13.Then pour into the mold, vibrate the air bubbles, and smooth the surface with a spatula (bake it flat)

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  14.Put in a baking tray, preheat the oven at 170 degrees, and bake in a water bath on the middle and lower layers for 50 minutes

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  15.Look at the color on the surface, change the temperature to 150 degrees and continue baking until done

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  16.After cooked, let it cool and use a flower mold to sprinkle with powdered sugar to complete the production process (you can omit it if not available)

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  17.Enjoy the soft texture and sweetness as delicate as cotton cake

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  18.Sprinkle a few colored sugar needles (can be omitted if available)

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  19. Decoration is more beautiful ^_^