Coconut Muffin Cake

Name: Coconut Muffin Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 70g Salad oil; 2 pcs egg; 40g honey; 100g milk; 60g Sugar; 1/2 tsp Aluminum-free baking powder; 25g Coconut

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The butter used in the original side of this muffin cake, I have made a butter plate, the creamy flavor is rich and soft and delicious. I want to try a different method this time, so I used salad oil. Practice has proved that the texture and taste of salad oil are slightly inferior to those with butter. They are all delicious. This is mainly more convenient. You don’t need to take up a container and wait for it to melt and save money. For the trouble of cleaning, of course, you have time, so use butter. Butter is indeed better than salad oil.

Ingredients

200g Low-gluten Flour
70g Salad Oil
2 pcs Egg
40g Honey
100g Milk
60g Sugar
1/2 tsp Aluminum-free Baking Powder
25g Coconut

Coconut Muffin Cake

1. Ingredients: 70 grams of salad oil, 2 eggs, 40 grams of honey, 100 grams of milk, 200 grams of low-gluten flour, 60 grams of cotton white sugar. Accessories: 1/2 teaspoon of baking powder, 1 gram of salt, 25 grams of coconut paste

2. Put the sugar, salad oil and salt into the container

3. Stir until the sugar is initially melted

4. Beat in 2 eggs and continue stirring until the sugar is completely melted

5. Pour the honey and stir well

6. Add baking powder to the flour and stir with a small spoon

7. Put the flour into the powder sieve and sift it into the container

8. Stir evenly without dry powder, stir in 20 grams of coconut paste

9. Add milk

10. Stir well until the batter is completely blended with the milk

11. Prepare a medium-sized paper cup, pour the mixed muffin paste into the mold, shake out the bubbles, and sprinkle the coconut paste on the surface

12. Preheat the oven to 180 degrees, and bake the middle layer for 25-30 minutes

13. See the golden color on the surface and you can get it out

Tips:
Xiaoyingzi's words:
1. This muffin cake does not need to be stirred too much, as long as it is stirred until there is no dry powder;
2. I use salad oil, if you use butter, it must be melted beforehand;
3. The temperature of the oven refers to the actual temperature in the oven, you should master it according to your own oven temperament;
4. Because you don't need to send it, you can use soft white sugar to operate.