Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Low-gluten flour ( 90 grams ) |
Milk ( 15 grams ) | Corn oil ( 15g ) |
White sugar ( 80g ) | Coconut ( 10g ) |
White vinegar ( A few drops ) | Coconut (sprinkle on the surface) ( Appropriate amount span> ) |
How to make small coconut cakes
1.Prepare materials
2.Put the egg whites and egg yolks separately in two water-free and oil-free basins and bowls
4.Mixed egg yolk paste
5.Add white vinegar to the egg whites and beat until coarsely frothy
6.Add white sugar in three portions
7. Beat until stiff peaks form.Lift the egg beater and there will be a small sharp corner.That is Meringue
8. Pour one-third of the egg white into the egg yolk paste and mix it up and down.Or stir evenly
9. Pour the mixed egg yolk paste back into the egg whites, mix up and down or Mix well
10.Sift in low-gluten flour, mix up and down or stir evenly p>
11.Add coconut milk, mix up and down or stir evenly
12.Mixed cake batter
13.Pour the cake batter into the paper cup 80% full
14. Sprinkle coconut milk on the surface
15.Put it into the preheated oven, heat it up to 90 degrees, and turn it down Heat 120 degrees, middle layer for 30 minutes
16. Bake and take out to cool
17.Finished product picture
3.Add milk and corn oil to the egg yolks and stir evenly
Tips
1.The oven temperature and time are for reference only.You should refer to the temperament of your own oven.
2.These quantities are for 10 molded paper cups
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