Fresh and sweet: Vanilla Coconut Cream Cake(qing xin tian mei xiang lan ye zi nai you dan gao )

Fresh and sweet: Vanilla Coconut Cream Cake

Introduction:

"Banlan leaf, also known as vanilla leaf, is the leaf of pandanus tree. Its shape is flat, long and flexible, and it emits unique fragrance. It is a food material full of Nanyang flavor. It has beautiful green and special aroma. It can be added to desserts as juice, and it can also be used to stew or package food for frying. It can be added to white rice to cook together. The cooked rice will have a special flavor FRESH VANILLA leaf juice can also be used to dye food, especially with coconut flavor. Vanilla leaves are very common in Malaysia. Once upon a time, Nyonya, a female descendant of overseas Chinese and indigenous people in Malaysia, liked to add this plant to food because it has a very unique natural fragrance, which can make food fresh and sweet. Later, it gradually evolved to make all kinds of food and cakes with fresh coconut milk mixed with vanilla leaves. The strong coconut milk flavor combined with pure vanilla leaves is really indescribable, which makes people move their fingers. And in cakes, bread, biscuits, mousse and other products to add vanilla leaves made of vanilla essence, eat up do not have a sweet smell

Production steps:

Step 1: put the coconut into the oven and bake it at 150 degrees for 10 minutes. Remove and set aside.

Step 2: wash and drain the vanilla leaves and cut them into small pieces.

Step 3: pour coconut milk into the cooking machine and break it.

Step 4: filter out the juice and set aside.

Step 5: separate egg yolk and protein.

Step 6: 20 grams of sugar into the yolk basin, stir with eggs until even, sugar all melt.

Step 7: add salad oil and Vanilla Coconut Milk in turn to blend with egg liquid.

Step 8: sift the low powder and salt twice and pour into the basin.

Step 9: stir evenly to form ribbon like egg yolk paste.

Step 10: add a few drops of lemon juice to the protein and beat at low speed until it is thick.

Step 11: add 60 grams of sugar in three times, and beat with medium speed.

Step 12: beat until dry foaming, about 9.

Step 13: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 14: pour back the protein, quickly cut and mix well.

Step 15: pour the batter into the mold, shake it on the table for a few times to remove the bubbles, and make the surface smooth.

Step 16: preheat the oven for 150 ° and place it in the penultimate layer on a baking tray for 50 minutes.

Step 17: take out the stove and turn it upside down. Demould it after less cooling.

Step 18: divide the Qifeng cake into three pieces.

Step 19: take out the cream and shake it well. Pour it into an oil-free container. Add Vanilla Coconut Milk and sugar. Whisk at medium speed.

Step 20: send to the state of mounting flowers, about 80% hair.

Step 21: put the cake on the plate, spread a thin layer of cream and cover with a piece of cake.

Step 22: repeat this and cream the surface and sides.

Step 23: decorate the cake with coconut silk.

Materials required:

Low gluten flour: 60g

Salad oil: 50 ml

Vanilla Coconut Milk: 50 ml

Eggs: 4

Sugar: 80g

Salt: 2G

Lemon juice: 2 to 3 drops

Coconut milk: 200ml

Vanilla leaf: 5 pieces

Cream: 200ml

Coconut: right amount

Note: the fresh vanilla leaves can be stored in the refrigerator for about 3 weeks.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qing Xin Tian Mei Xiang Lan Ye Zi Nai You Dan Gao