This coconut muffin is made with traditional methods and has a pure and original taste. The most important thing is that the method of making parts is simple, and the coconut paste has the effect of clearing heat and spleen, which is a good choice in summer.
Material
| egg | 2 pcs |
| Coconut | 100g |
| milk | 200g |
| Low-gluten flour | 150g |
| Salad oil | 80g |
| Fine sugar | 80g |
| Baking powder | 1/2 teaspoon |
Beat the eggs, add white sugar, and stir with a manual whisk.
Add salad oil in three portions and mix well.
Add milk in three portions and mix well.
Add coconut paste and mix gently. Coconut paste is very good to mix, basically just use a whisk to mix three or four times.
Add the sifted flour and baking powder and mix gently. The mixed batter is fine and particle-free.
Put cake paper in the mold and pour the batter for about 8 minutes. Place in a preheated oven and heat up and down 175 degrees for about 20 minutes. You can adjust the time according to the temper of your own oven, and roast until the surface is slightly cracked.
