Health benefits
Eggs: nourish blood
Ingredients
Low-gluten flour ( 60g ) | Starch ( 15g ) |
Eggs ( three ) | Powdered sugar ( 20g ) |
Corn oil ( 10g ) | Coconut ( 20g ) |
Milk ( 40g ) | Salt ( 2g ) |
Cranberry ( appropriate amount ) | Lemon juice ( appropriate amount ) |
How to make coconut cup cake
1.Separate the egg yolks and add corn oil, stir evenly until white
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2.Add milk, then sift in low-gluten flour starch and coconut milk
3.Stir until there is no dry powder left
4. Separate the egg whites and add a few drops of lemon juice
5.Use an electric egg beater to beat until rough foam appears
6.Add 10 grams of powdered sugar and continue to beat
7.Add powdered sugar again when there is almost no liquid left
8. Beat until stiff peaks appear and there are large curves
9.Will be sent away Fold one-third of the egg whites into the batter
10.Add the egg white for the second time and stir evenly
11.Then pour the batter into the remaining egg whites and stir evenly
12.Use a spoon to add to cups respectively
13.Sprinkle with cranberries to decorate
14.Place in a preheated 160 degree oven and bake for 30 minutes
15. Take it out and let it cool.Edible
16. Set the plate!
Tips
Stir the batter as little as possible to avoid gluten!
Be sure to beat the egg whites in moderation! Not too soft and not too hard!
Use a stirrer when mixing the egg whites and batter!
To prevent the protein from defoaming! ! !
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