Oil-free Coconut Cheese Cake

Name: Oil-free Coconut Cheese Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Arowana low-gluten flour; 3 pcs egg; 35g Sugar; Some Coconut; Some Black sesame

by Niu Ma Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a fast-handed pastry that novice babies can handle. It has no oil and less sugar and is healthier. Moreover, this pastry has a very rich taste. After being baked and let cool, it tastes very dry and full of wheat aroma. If it is left overnight, its taste will be much softer. I like to use it with ice cream in summer, and use it with whipped cream in winter. The taste is amazing, and the children at home like it very much.
If you like, you can try it. This cake uses low-gluten flour. Today I used wheat flour for Arowana Pastry. It is very delicate and can be used directly without sieving. The surface of the finished product after easy mixing and baking is also very smooth. In order to enrich the flavor and texture of this cake, I added coconut paste to remove the egginess, and then used black sesame seeds to increase the texture. "

Ingredients

Oil-free Coconut Cheese Cake

1. Prepare the ingredients, three eggs, separate the egg white and the yolk, and prepare 80 grams of wheat flour for arowana pastry, 35 grams of sugar, and an appropriate amount of coconut.

2. Separate eggs with different methods, add sugar to the egg whites in separate batches and beat coarsely until finely soaked.

3. Then hit until hard foaming, as shown in the figure.

4. Then add the egg yolk to the inside in portions. After adding the egg yolk, increase the speed of the whisk so that the egg yolk and the egg white paste are quickly fused together.