Coconut cheese cake
Introduction:
"Mr. Meng's Coconut cheese cake. No coconut milk, milk instead. With only coconut, the coconut fragrance is not so strong. If you don't dare call it coconut fragrance, just bring some coconut flavor. "
Production steps:
Step 1: prepare materials
Step 2: cream cheese with sugar, stir until smooth
Step 3: add milk and stir well
Step 4: add coconut, stir well, remove from heat
Step 5: after cooling, add low gluten powder and stir evenly
Step 6: pour in the protein,
Step 7: mix well
Step 8: pour into the mold
Step 9: break the cornflakes and sprinkle them on the surface
Step 10: sift the powdered sugar
Step 11: put in the oven, middle layer, heat 180 degrees up and down, add hot water to the baking pan, bake for 30 minutes
Step 12: get out
Materials required:
Cream cheese: 100g
Fine granulated sugar: 10g
Milk: 80g
Coconut: 10g
Low gluten powder: 10g
Protein: 20g
Cornflakes: 10g
Powdered sugar: 2.5G
Note: the use of silicone mold is better demoulding. The freshly baked cake is relatively fragile. It can be easily demoulded after being completely cooled overnight
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Ye Wei Nai Lao Dan Gao
Coconut cheese cake
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