Coconut sheaf 🥥

# Coconut sheaf # homemade # Trending # Baking # Shiv Shon

Egg yolk mixture (in the picture is 2 pounds)

* 5 egg yolks

* 30 grams of sugar

* 70 grams of coconut water

* 50 grams rice bran oil

* 90g cake flour

* 1 teaspoon baking powder

* 1 / 4 teaspoon salt

* Shredded soft coconut meat 120-150 grams

Merang mixture

* 5 egg whites

* 70 grams of sugar

* 1 / 2 teaspoon off-tartar cream or 1 teaspoon lemon juice

Coconut for sprinkles

* Thin sheet soft coconut meat 80-100 grams

How to do

Prepare the yolk part.

1. Whisk the egg yolk and sugar together

2. Add coconut water and oil. Silky people.

3. Glide cake flour, baking powder and salt.

4. Poor people are smooth, without starch pellets.

5. Add 120-150 grams of soft coconut meat. Set aside.

Hit Merang.

1. Beat the egg white until it is fine.

2. Put on the cream of tartar

3. Gradually add 70 grams of sugar.

4. Beat until set the soft peak to the middle peak (slightly overcast)

Mixed Batter

1.Scoop 1 / 3 part merang into the yolk section.

2. People get along

3. Pour it back into the rest of the merang.

4. Seduce gently until smooth.

Baking

1. Pour into the chip print, not fat.

2. Place young coconut on the face all over.

3. Knock gently print 1-2 times.

Baking fire top-bottom 150 ° C about 50-60 minutes

If the coconut face is getting too dark, cover the loose foil at the end.

After baking

* Lift off the stove. Knock gently 1 time.

* Upside down, print until completely cool.

* Use the knife to gouge the edges out.

Trick

* Use coconut water instead of milk or water. It will be more fragrant.

* Soft coconut meat should mop off a little water before inserting.

* Merang, don't hit too hard. The meat won't be lightly fluffy.

* Baking fire not more than 150 ° C, the face will not be very broken and the color is beautiful.

* If you like to be particularly juicy, add a young coconut in the cake meat to 180 grams.