[Tomato Recipe] Coconut-flavored chiffon like flowers - chiffon with coconut milk is more delicious

Overview

Coconut chiffon is the chiffon method. It becomes fragrant when roasted, and is more fragrant than ordinary chiffon. Chiffon cake is the most basic cake, and it is also a very delicious cake. It is made with coconut milk, soft and moist, and decorated with shredded coconut. The soft cake and the crispiness of the shredded coconut strips are really delicious!

Tags

• baking
• chiffon cake
• coconut milk
• egg yolk
• low gluten flour
• shredded coconut
• whipping cream
• cherry jam
• fine sugar
• protein
• vegetable oil

Ingredients

Steps

1. 1 Add 20g of fine sugar to the egg yolks and beat until thick and white

   

2. 2 Pour in the coconut milk all at once and mix well

   

3. 3 Pour in the vegetable oil and stir until completely mixed

   

4. 4 Sift the low-gluten flour on both sides in advance, then sift it into the egg yolk again, and mix into the egg yolk paste

   

5. 5 Add the fine sugar to the egg whites in three batches and beat until dry peaks

   

6. 6 Take a small amount of meringue and put it into the egg yolk batter and mix evenly with a spatula, then pour it back into the egg whites and mix evenly to form a cake batter

   

7. 7 Pour the mixed cake batter into the mold, shake it a few times, put the cake into the lower shelf of a preheated 175-degree oven, and bake for about 60 minutes

   

8. 8 After the cake comes out of the oven, shake it lightly, put it on the drying net, let it cool completely, then unmold it and set aside

   

9. 9 Whip the light cream and sugar until it is 80% fluffy, pour it onto the cake and smooth the surface and sides

   

10. 10 Put the shredded coconut into the oven and bake at 120 degrees until golden in color

    

11. 11 Evenly apply the toasted coconut shreds around the cake and on top, and garnish with cherry jam