How to make raw coconut latte chiffon cake

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  1. Mix corn oil, milk and coffee sauce, stir with hand until emulsified.

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  2.The emulsified state is as above.

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  3.Sift in low-gluten flour.

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  4.Pump and stir evenly.

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  5.Add egg yolk and mix well.

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  6.The state after stirring is as above, and the dripping lines will not disappear for three or four seconds..

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  7. Freeze the egg whites until there is ice residue on the edge, add all the sugar and sugar at one time lemon juice.

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  8.Use the electric egg beater at the lowest speed to beat until the fish eyes are full.

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  9. Switch to the highest speed and beat until the egg whites are not flowing.

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  10. Switch to medium speed and beat the meringue until fine, shiny, and bouncy.

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  11. Take one third of the meringue and add it to the egg yolk paste.Make circles and characters with your hands and mix well.

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  12.Stir to the above state.

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  13.Take another third of the meringue and mix it with the same as above uniform.

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  14.Stir to the above state.

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  15. Use your hands to tidy up the remaining meringue to prevent clumping.Pour the mixed egg yolk paste into the meringue.

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  16. Draw a circle with your hands to draw a word, mix well and use a spatula Clean up the meringue on the walls of the basin.

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  17.Pour into an eight-inch chiffon mold.

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  18. Place in the middle and lower layers of the preheated oven at 150 degrees.50 minutes.

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  19. Shake the mold out of the oven, turn it upside down to cool, and remove from the mold after cooling.