Coconut chiffon cake

Overview

How to cook Coconut chiffon cake at home

Tags

• baking
• breakfast
• afternoon tea
• coconut
• coconut milk
• corn oil
• corn starch
• egg
• low gluten flour
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare materials;

   

2. 2 Separate the eggs: Separate the egg yolks and egg greens, place them in two oil-free and water-free basins, pour corn oil and coconut milk into another large bowl, stir until combined;

   

3. 3 Sift in low-gluten flour, cornstarch, and coconut;

   

4. 4 Use a rubber spatula to mix well in Z-shape movements;

   

5. 5 Add the egg yolk in two batches, stirring well each time before adding the next one;

   

6. 6 The egg yolk paste is smooth and delicate;

   

7. 7 Add a few drops of lemon juice to the egg whites, and add 45 grams of white sugar in three batches. When thick fish-eye bubbles appear, add 1/3 of the sugar. When creamy, add 1/3 of the sugar. When lines appear, add the remaining sugar and beat until it becomes wet and hard, that is, there are large, slightly drooping hooks;

   

8. 8 Pour 1/3 of the meringue into the egg yolk bowl and mix evenly;

   

9. 9 Pour 1/3 of the meringue into the egg batter and mix evenly;

   

10. 10 Finally, pour the egg batter back into the egg white basin and continue to mix evenly;

    

11. 11 Pour into the hollow mold and shake gently twice to release air bubbles;

    

12. 12 Put it into the preheated oven, 160 degrees, second to last layer, and bake for 35 minutes.

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures