![]() SPRAY & COOK YOUR BAKING PAPER BEFORE YOU DOLLOP YOUR MIXTURE ONTO THE PAPER!! Keep going as quickly and carefully as you can, or it will start to melt. Now you can grab your spoon and start dropping your batter down on the baking sheet. ![]() Keep going until everything is well combined but still fluffy. Quickly and carefully add the yolk-coconut mixture into the whites, folding with a spatula, careful not to deflate too much. Once you can stop and dip the whisks in leaving peaks behind, you’re ready. Keep going for a few minutes, you want to get it as thick as you can with stiff peaks. Using a hand mixer, beat the yolk and cream together first until nice and creamy, make sure there are no clumps of coconut left.Īdd the baking powder into the whites and start beating on medium with the hand mixer for a few minutes, moving around and you’ll see it get firmer. ![]() Separate eggs into the two bowls, adding the yolk to the bowl with the cream and be careful to not let the yolk get into the whites in the larger bowl. Using a full-fat can of coconut milk that has been refrigerated overnight or several hours, spoon out the top coconut cream and add to the smaller bowl. Grab your tools: hand mixer (you can use a stand mixer, but I find it to be better for whipping egg whites so I can stay in control), all ingredients, any additional seasonings, two mixing bowls (the larger one should be used for egg whites), a large spoon to scoop and drop the bread with. Line a baking sheet with parchment paper and set aside. Pre-heat the oven to 180☌ and arrange a rack in the middle. Once you start going, you’ll need to move quickly so have everything handy.
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