Coconut Rabbit Cake

Overview

A simple chiffon cake will look completely different with a little bit of styling.

Separate the yolks and whites of the eggs.
Mix the milk, egg yolk and corn oil thoroughly until they become emulsified.
Sift in cake flour.
Use a rubber spatula to stir evenly, do not make circles, use a cutting and mixing technique to mix evenly.
Add a few drops of lemon juice to the egg whites and beat until fish-eye bubbles appear, then add 1/3 of the fine sugar. Beat until fine foam appears, add 1/3 of the caster sugar. Beat until obvious lines appear, add the remaining 1/3 of the fine sugar. Continue to beat until stiff peaks form. Lift the egg beater and you will be able to pull out a small, firm peak.
Mix the beaten egg white and egg yolk paste in two batches and mix well. Pour the batter into the cake mold.
The mixed batter is delicate and shiny, and there will be no obvious defoaming.
Preheat Jiuyang powder baking in advance, place the baking pan on the penultimate layer and bake at 150 degrees hot air for about 1 hour.
Cut into bunny shapes.
Spread a layer of light cream on the surface and sprinkle with coconut.
Use chocolate coins as eyes.
Decorate with fondant.
The photo was taken on a cloudy day, so it’s a bit unclear, so I’ll just give it a try.