Heart-to-heart-blueberry Coconut Cake
1.
Corn oil, milk, and 10 grams of sugar are put into the basin and mixed with a mixer to fully emulsify.
2.
Sift in low powder and mix well in the shape of "一" or "well".
3.
Add the egg yolk and mix well in the same way. Add each one and then add the next one until all four are added.
4.
The state of the mixed custard.
5.
Start to beat the egg whites. Beat the egg whites into fish-eye bubbles, add one third of the sugar, and continue to beat.
6.
The egg batter is delicate, add the second sugar, and continue to beat.
7.
Lines appear, add the remaining sugar.
8.
Until the beak-shaped hook appears when the whisk is lifted, the whisk is complete. At the same time, the oven is preheated up and down to 170 degrees.
9.
Take one-third of the egg white and add it to the egg yolk paste, and mix well by turning or cutting.
10.
Pour it back into the egg white bowl, and mix well again by tossing or cutting.
11.
The state of the mixed batter is fine and uniform.
12.
Pour into a baking dish lined with greased paper or linoleum, and smooth with a spatula.
13.
Slightly shake a few times to produce large bubbles, send them into the preheated oven, and bake for 20 minutes at 170°C, 145°C or 165°C.
14.
After it's out of the oven, give it a few shakes to release the heat, move it to the grilling net, and uncover the surrounding area to cool.
15.
After drying to hand temperature, put a piece of clean oiled paper on the cake, turn it over, uncover the tarp, cover the cake with the uncovered tarp, and turn it over. Use a heart-shaped cookie mold to press out the shape.
16.
Spread blueberry sauce on the middle layer and cover with a small heart-shaped cake.
17.
Roll it in the minced coconut, soak the minced coconut on all sides.
18.
A beautiful heart-shaped little cake is ready.
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