Coconut milk chiffon cake

Coconut milk chiffon cake

Overview

This coconut milk chiffon is really made with real coconut milk. I bought two green coconuts, drank the coconut juice, cracked the coconut shell, took out the white meat, and used a food processor to beat it into a fine pulp, then used it as a liquid to make this hollow chiffon. The flavor is very unique and it can recycle waste. I feel very accomplished.

Tags

Ingredients

Steps

  1. The white coconut meat is scooped out from the coconut shell with a spoon

    Coconut milk chiffon cake step 1

  2. Pour into a food processor and blend into fine coconut milk

    Coconut milk chiffon cake step 2

  3. As delicate as butter

    Coconut milk chiffon cake step 3

  4. Take 180 grams of coconut milk and put it into a pot with corn oil

    Coconut milk chiffon cake step 4

  5. Mix thoroughly

    Coconut milk chiffon cake step 5

  6. Add 5 egg yolks

    Coconut milk chiffon cake step 6

  7. After stirring evenly, add 20 grams of white sugar and mix evenly

    Coconut milk chiffon cake step 7

  8. Sift in cake flour

    Coconut milk chiffon cake step 8

  9. Mix evenly without any dry powder particles. This is egg yolk paste. Set aside for later use

    Coconut milk chiffon cake step 9

  10. Pour the egg whites into a basin that is oil-free and water-free. Use an electric egg beater at low speed to make a rough foam. Add 20 grams of soft white sugar. When the white foam becomes fine and fine, add 20 grams of soft white sugar. When obvious lines appear, add the remaining 30 grams of soft white sugar

    Coconut milk chiffon cake step 10

  11. Lift the egg beater, the egg whites will appear short and pointed, and the egg white batter is finished

    Coconut milk chiffon cake step 11

  12. At this time, preheat the oven to 180 degrees, then add one-third of the egg white batter into the egg yolk batter, and mix evenly

    Coconut milk chiffon cake step 12

  13. Pour the mixed egg batter back into the egg white batter basin

    Coconut milk chiffon cake step 13

  14. Mix well

    Coconut milk chiffon cake step 14

  15. Pour the cake batter into an 8-inch hollow mold and shake it a few times to release big air bubbles

    Coconut milk chiffon cake step 15

  16. Put it into the preheated oven so that the mold is in the middle of the oven at 180 degrees. Heat it up and down for 45 minutes. If the color is too dark in the middle, you can quickly open the door and cover it with a layer of tin foil

    Coconut milk chiffon cake step 16

  17. Take it out of the oven and shake it a few times to knock out the excess air

    Coconut milk chiffon cake step 17

  18. Take a suitable wine bottle, insert the hollow chimney into the bottle, let it cool naturally before demoulding

    Coconut milk chiffon cake step 18

  19. The color is a little darker on the outside, but it looks pretty good

    Coconut milk chiffon cake step 19

  20. Although there were some big bubbles, overall it was pretty good. I am quite satisfied with the recipe I created myself

    Coconut milk chiffon cake step 20