Coconut Cup Cake
Ingredients
- 4 egg yolks
- 30 g sugar
- 1 tsp emulsifer (SP / TBM)
- 4 egg whites
- 1 / 4 teaspoon salt
- 1 / 2 teaspoon cream of tartar
- 50 g sugar
- 50 g low protein flour
- 50 g white glutinous rice flour
- 15 g instant dry coconut
- 50 g margarine, melted
- 25 g instant coconut milk
- 1 / 4 tsp vanilla essence
- 5 g instant dry coconut for sprinkling
1. Whisk the egg yolks, sugar and half emulsifer expands. Set aside.
2. Beat the egg whites, salt and cream of tartar until fluffy half. Add the confectioners' sugar until fluffy in small increments.
3. Mix the mixture of egg yolks with whipped egg until fluffy. Add the flour and white rice flour with sifted and stirred slowly. Add the desiccated coconut instant. stir well.
4. Enter the melted margarine, coconut milk and vanilla essens a little, stirring gently.
5. Pour in paper muffin Cup. Sprinkle with desiccated coconut.
6. Oven for 20 minutes until cooked to a temperature of 180 degrees celsius.
Cup Cake Kelapa
Bahan-bahan
Bahan-bahan
- 4 kuning telor
- 30 gr gula pasir halus
- 1 sdt emulsifer (SP/TBM)
- 4 putih telor
- 1/4 sdt garam
- 1/2 sdt cream of tartar
- 50 gr gula pasir halus
- 50 gr tepung terigu protein rendah
- 50 gr tepung ketan putih
- 15 gr kelapa kering instan
- 50 gr margarin, lelehkan
- 25 gr santan kental instan
- 1/4 sdt esens vanilla
- 5 gr kelapa kering instan untuk taburan
Cara membuat:
1. Kocok kuning telor, gula pasir halus dan emulsifer sampai setengah mengembang. Sisihkan.
2. Kocok putih telor, garam, dan krim of tartar sampai setengah mengembang. Tambahkan gula pasir halus sedikit-sedikit sampai mengembang.
3. Masukkan kocokkan kuning telor sambil dikocok sampai mengembang. Tambahkan tepung terigu dan tepung ketan putih sambil diayak dan diaduk perlahan. Tambahkan kelapa kering instan. Aduk rata.
4. Masukkan margarin leleh, santan dan essens vanilla sedikit-sedikit sambil diaduk perlahan.
5. Tuang di cetakkan muffin yang dialas Cup kertas. Taburi dengan kelapa kering.
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