Coconut Sponge Cupcakes

Name: Coconut Sponge Cupcakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 50g Sugar; 35g Corn oil; 120g Low-gluten flour; 45g Coconut milk

by Tong Gago

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The sponge cupcakes that children love are simple but delicious. Replace the milk with coconut milk. The taste is more refreshing. The shape does not shrink or crack. You must try the ones you like.

Sponge cake is a kind of puffy snack made by using the foaming performance of egg white to fill the egg liquid with a lot of air and adding flour to bake. It is named because its structure is similar to a porous sponge. It is also called foam cake abroad, and plain cake in China. Many friends think that the sponge cake is not fluffy. In fact, the successful sponge cake is soft. The firm taste is actually because the whole egg is not well beaten. The protein is defoamed or the temperature is high. Whether it is a chiffon cake or a sponge cake, I do I like to bake at low temperature for extended time, so that the finished product will not shrink or crack. "

Ingredients

Coconut Sponge Cupcakes

1. Prepare the materials.

2. Put the paper cup into the French Baker's 12-line muffin mold in advance. I like the paper cup + muffin mold to bake cakes. It saves the process of washing the mold and it is convenient and hygienic for children to eat.

3. Take 4 eggs at room temperature and put them in an egg-beating bowl. In order to better beat the whole eggs, sit in a bowl of warm water underneath.