Queen Elisabeth cake (yi li sha bai nv wang dan gao )

Queen Elisabeth cake

Introduction:

"Measuring instrument is divided into measuring cup and measuring spoon. Measuring cup and measuring spoon are special measuring instruments, and each measuring instrument is engraved with corresponding names. For example, a set of measuring cups has four cups of different sizes, which are respectively engraved with 1cup, 1 / 2cup, 1 / 3cup and 1 / 4cup. A set of measuring spoons has four spoons of different sizes, which are divided into spoon and teaspoon, also known as big spoon and small spoon. They are engraved with 1tbsp (abbreviation of table spoon, also known as big spoon), 1tsp (abbreviation of teaspoon, also known as small spoon), 1 / 2tsp and 1 / 4tsp. If you have a recipe based on a measuring cup and spoon, it's very convenient to use. "

Production steps:

Step 1: set the oven at 350 degrees Fahrenheit and preheat. Sift 11 / 3 cup flour, 1 / 4 cup coconut sugar, 1 teaspoon baking powder and 1 / 2 teaspoon salt in a large bowl. Mix well. This is the dry ingredient.

Step 2: 1 egg, beat well, 1 / 2 cup cranberry jam, 1 / 4 cup coconut oil, 1 teaspoon vanilla essence, beat well, this is the wet ingredients, pour the wet ingredients into the dry ingredients.

Step 3: mix coarsely until there is no dry powder. Don't over stir, don't worry about lumpy dough.

Step 4: take an 8-inch or 9-inch square baking mold, brush with oil or pad a piece of parchment or tin foil, pour in the wet dough, smooth and smooth.

Step 5: put into the preheated oven, count from top to bottom between the 3rd and 4th grids, bake for 20-25 minutes. This is the time to decorate the cake. 6 tbsp coconut oil, 8 tbsp coconut sugar, 1 / 2 tsp vanilla extract, 1 cup coconut shreds, 1 / 2 cup walnut kernels, cut them into small cubes and put them into a pot. Mix well and cook over low heat for a few minutes. Turn off the fire when you hear the squeak.

Step 6: when the cake is baked, take it out and it is very hot. Put it on the table which is not afraid of hot. Put the processed decorative ingredients on the cake and smooth it. Put the cake back in the oven and broil for a few minutes or until golden.

Step 7: take it out and put it on the shelf to cool. After 5 minutes, pour out the bread and put it on the shelf to let it cool completely.

Materials required:

Flour: right amount

Coconut candy: right amount

Baking powder: appropriate amount

Salt: right amount

Eggs: right amount

Cranberry sauce: right amount

Coconut oil: right amount

Vanilla extract: moderate

Coconut: right amount

Walnut: right amount

Note: in this recipe, I use coconut sugar and coconut oil instead of yellow sugar and butter. The original formula is to add 1 cup of water and 1 cup of dried jujube to make jujube sauce in a pot. Just last week, I made my own cranberry sauce and used it instead. The original formula used 1 cup of sugar, because man blueberry sauce has put sugar, so I reduced the sugar and used a quarter cup of coconut sugar. Western style pastry is full of flavor, and the amount of salt and sugar can be adjusted appropriately. Baking powder without aluminum. To check whether the bread is baked well, take a toothpick, insert the bread and then take it out. If there is no flour on the toothpick, it means that the bread is baked well. Wipe the oil filled container with flour, so that the oil is not wasted and easy to wash. Let the bread cool and then cut it. It's not easy to spread. Cut bread well with a serrated knife. Put the cut bread into a sealed container and store it in the refrigerator.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yi Li Sha Bai Nv Wang Dan Gao