Coconut Peach Cake
Overview
I have made this peach cake several times. It is quick and convenient, and with the addition of grated coconut, it tastes like a light coconut flavor.
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Ingredients
Steps
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Put all the fine sugar into the corn oil and stir evenly with a manual egg beater
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Beat the eggs into the oil and mix well
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Sift in cake flour and baking soda
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Use a spatula to stir evenly
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Then pour in the grated coconut and knead it into a dough with your hands
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It is normal for the kneaded dough to be very oily, but it will not be so oily when baked
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Apply some oil on the mooncake mold to prevent the dough from sticking. In fact, it’s okay if you don’t. The dough is already very oily
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Divide the dough into small pieces of about 15 grams
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Use mooncake mold to press into cake shape
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Choose a simpler pattern for the mooncake mold. If it is too fine, it will easily get stuck in the dough and the effect will be poor. You can keep standing while pressing so that the force can be applied evenly
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There should be a gap between the cakes as they will expand after baking
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Preheat the oven to 160 degrees and bake on the middle shelf for about 20 minutes. Turn it off after coloring. There is no need to take it out immediately after baking. Use the remaining heat to make it crispier. Take it out after it cools down naturally
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It's crispy and crispy. As long as it's stored well, it won't get wet even if it's stored for a few days. It's so delicious, how can it be stored for so long?
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ps: The oil should not be too little, the dough will not be easy to knead into a ball, and the pressed pattern will have cracks; the sugar should not be too little, or it will be difficult to color. The sugar in my recipe is already the minimum. If there is no soda powder, the biscuits will be a little harder
