Bawang Supermarket丨coconut Oil Donut Sponge Cake
1.
Coconut oil is a very magical vegetable oil. It is a transparent liquid above 25 degrees Celsius, but it is hard and thick white crystals below 25 degrees Celsius. This change is very similar to lard.
Dig out 20 grams of coconut oil. It is winter now, and the room temperature is relatively low. The coconut oil is hard and hard to dig.
2.
Insulating water melts into transparent water
3.
Add milk and mix well, emulsified state, insulated water keeps warm, the weather is too cold, this is to prevent the coconut oil from freezing again.
4.
Add all the sugar to the egg at one time, and beat with insulated water
5.
Send it until you can write a clear figure of eight, not easy to disappear
6.
Sift in the flour in 3 times and stir with egg custard until there is no obvious dry powder
7.
Follow the spatula and slowly add the coconut cream
8.
Cut and mix into a smooth and delicate cake batter
9.
Preheat the oven up and down at 180 degrees. Use a piping bag to squeeze into the 12 doughnut mold 9 minutes full (if it is too full, the hole in the middle will not be obvious after baking). The first time I used this mold, I squeezed it It is relatively shallow, with a little more batter, and it turns out that you can squeeze all the batter in.
10.
Squeeze the batter, pick up the mold and gently shake it a few times, put it in the middle of the oven and bake for 10 minutes, then turn to the middle and lower and bake for 5 minutes. If the middle layer is baked during the whole process, it needs to be covered with tin foil.
11.
Bake it, take out the baking tray
12.
After it has cooled, use a toothpick to poke the middle edge of the cake a few times to easily pick out the cake. (Because it is a new mold, you don't need to brush the butter. For the later baking, it is best to brush some butter first, then sprinkle the dry powder, and discard the excess dry powder to make an anti-sticking step.)
13.
It's just so beautiful
14.
Surface decoration: melt the chocolate pen in hot water, and then squeeze your favorite pattern on the surface of the donut. A chocolate pen is just right to decorate 12 cakes, because it was a bit nervous to decorate with a chocolate pen for the first time, so I forgot to take pictures in this step.
Tips:
1. Coconut oil needs to be melted into liquid in advance.
2. The whole egg must be sent in place.
3. Don't over-mix, just if there is no obvious dry powder.
4. The baking time should not be too long, this cake is relatively small, pay attention to the color.
5. The baking temperature should not be too low, this is a sponge! Not a chiffon! There is no need for low-temperature slow roasting.
