4 eggs (over 60g)
90g of taro (steamed and weighed)
Coconut juice 85g
25g of fine sugar (for egg yolk)
30 grams of corn oil
75g of low-gluten flour
40g of fine sugar (protein).
How to make coconut taro Qifeng cake?
Peel taro, cut it into large pieces, put it in a microwave container, cover it with plastic wrap and cook it in a microwave oven (or steam it in a steamer) until chopsticks can easily penetrate. Weighing 90g for standby.
Put taro and coconut milk together in a blender and stir into taro paste.
Separate the yolk from the egg white, and put the egg white in the refrigerator for later use.
Egg yolk and egg yolk are beaten with fine sugar and eggs until the sugar melts, corn oil is poured in and stirred clockwise until completely mixed, taro paste is poured in and stirred evenly, and low-gluten flour is sieved and stirred irregularly and beaten with eggs until egg yolk paste is finished. Stir the egg white with electric egg beater at high speed until it is coarse, add the fine sugar for egg white in three times, and stir at high speed until it is difficult to foam. Put the 1/3 protein into the egg yolk paste bowl, stir it evenly with a spatula, and then pour the mixture back into the protein bowl and stir it evenly.
Pour into the mold, gently shake the mold twice, bake in the middle and lower layers of the oven at 180 degrees for 30 minutes (adjust according to the temperature of the oven), take out the oven, shake the mold, buckle it upside down on a fine-mouthed bottle, cool it and demould it.
skill
Different varieties of taro and different cooking methods will lead to the change of water content. I cooked taro in Lipu microwave oven. If your taro is wet, you can adjust the consistency with coconut milk.