Light Cream Coconut Muffin Cake

Ingredients:

Low Gluten Flour 200g

Baking Powder 1 tsp

Baking Soda 1/2 tsp

Coconut 60g

Whole Eggs 2 pcs

White Caster Sugar 85g

Scaler Oil 90ml

200g of light cream (200g of yogurt)

20g of lemon juice

Because the muffin is an easy cake to work with, when we start to prepare the cake batter we have to turn on the oven at the same time to preheat it, preheating temperature 200 degrees.

Steps:

1. Add the lemon juice to the light cream and mix well, you can see the light cream becomes thick, if you do not have light cream and lemon juice can be used instead of thicker stirred yogurt

2. Add the eggs to the light cream and mix well

3. Mix well

5. Add the coconut and sugar into the light cream batter and mix well

6. Sift in the low-flour mixture and mix well

7. Put it into a piping bag and squeeze it into a paper cup, shake it slightly

Lower the oven temperature to 175 degrees Celsius in the middle and lower layers, about 25 minutes.

Light cream sponge cake

Main Ingredients

Eggs 6, light cream 80ML

Sugar 100g, low-flour 140g

Light cream sponge cake steps

1. Whole egg whipped with sugar to thicken the cake

2. Sift the low-flour mixture

3. Pour in the light cream and mix well

4.

4. Put it into a piping bag and squeeze it into the mold

5. Place in small paper cups and cook at 165 degrees Celsius for 25 minutes on a medium-low setting.

6. 7 inch mold, lower middle layer, 150 degrees for 50 minutes, need to color deep, the last 5 minutes can be adjusted on the fire 170 degrees