Coconut Muffin Cake(ye si ma fen dan gao )

Coconut Muffin Cake

Introduction:

Production steps:

Step 1: weigh the corn oil and pour it into a small bowl.

Step 2: add sugar and salt.

Step 3: add the eggs and mix well.

Step 4: add honey.

Step 5: mix well.

Step 6: sift in the low powder.

Step 7: add baking powder and mix well again.

Step 8: add shredded coconut and mix well.

Step 9: add milk.

Step 10: mix well.

Step 11: divide the batter into muffin molds.

Step 12: Sprinkle coconut silk on the surface.

Step 13: put the pan into the preheated oven, 180 degrees, 20 minutes in the middle.

Step 14: cool and demould the baked cake, and you can eat it.

Materials required:

Corn oil: 20g

Low powder: 100g

Coconut: right amount

Egg: 1

Sugar: 38g

Honey: 20g

Salt: a little

Baking powder: 1 / 4 teaspoon

Milk: 50g

Note: 1, with butter taste will be more fragrant, dosage is 50g, need to melt in hot water, beat butter color white, volume expansion. 2. If you don't have honey or don't want to use honey, you can add 5-10g more sugar, according to your taste. 3. According to my previous experience as a muffin, the sequence of ingredients in the recipe is not so strict. During this operation, I forgot to add milk at the beginning, and finally I added the batter after it was well mixed, and the roasted ones are almost the same. 4. Low powder must be screened once or twice. I passed it once. 5. There is no coconut silk. It's OK to use coconut instead. Or use other dried fruit instead, but it can't be called coconut muffin.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ye Si Ma Fen Dan Gao