1. Prepare ingredients, mix baking powder and low-gluten flour, 110g after removing the shells of 2 eggs;
2. Beat the eggs into an oil-free and water-free egg beater, insulated with water;
3. Pour the white sugar in three times and beat the egg liquid;
4. When it is sent until the egg beater is lifted, the lines of the egg liquid will not disappear immediately;
5. Sift in the mixture of low-gluten flour and baking powder;
6. Use a spatula to stir evenly, be careful not to stir in a circle, otherwise it will defoam;
7. Pour corn oil into the batter and stir evenly;
8. Pour the minced coconut and stir evenly;
9. Put it into the mold, and it will be seven or eighth full;
10. The oven selects the baking mode, the upper and lower tubes are both 170 degrees;
11. After pressing the start button, the oven begins to preheat;
12. After preheating, the oven will beep to remind you. Put the cake batter into the middle of the oven. After adjusting the time to 15 minutes, press the start button to start baking. After baking, take it out and place it on the cooling rack to cool it off. Model
13. The finished product, the delicious little cakes can be used for afternoon tea or breakfast.
Tips:1. The container for egg liquid must be water-free and oil-free, otherwise it will not be easy to send.
2. The whole egg liquid insulation water is easier to disperse.
3. Be sure to pay attention to the technique when mixing, otherwise it will defoam.
