Recipe for zero sugar coconut orange chiffon cake

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  1. Prepare ingredients: 4 slow-laying eggs, 90 grams of low-gluten flour, 110 grams of milk, 50 grams of coconut oil , 30 grams of sugar-free orange flavor jam, 75 grams of zero-calorie sugar

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  2.First put 50 grams of coconut oil into a bowl.When the room temperature is lower than 25°C, the coconut oil will condense into a solid

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  3.Pour in 120 grams of milk, you can also use coconut milk or oat milk instead

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  4. Place it in the microwave and heat it for 2 minutes, then take it out and stir thoroughly

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  5.When the liquid temperature is around 70℃, pour in the sifted low-gluten flour

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  6. Stir in a Z shape into a dry powder

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  7. Separate the egg whites and egg yolks of 4 slow-laying eggs, put the egg yolks into the cake batter, and place the egg whites in an oil-free and water-free cooking basin Place in the refrigerator to chill for a while

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  8.Continue to stir evenly in a Z-shape, Be careful not to stir without wreaths, as the batter may become glutened

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  9. Add 30 grams of sugar-free orange jam

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  10. Stir well and set aside.

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  11. Place the egg whites in the refrigerator in advance and wait until the batter is mixed.Take it out after it is ready, so that the egg white can be more stable when whipped.Pour in a few drops of white vinegar to make the whipped meringue more stable

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  12. Add 25 grams of zero-calorie sugar at a time when making fish-eye bubbles at medium-low speed

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  13. Beat at high speed until smooth and add the second 25 grams of zero-calorie sugar.Continue to beat at high speed until wet foaming, add the third 25 grams of zero-calorie sugar.Card sugar

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  14. Beat at medium-low speed until dry foam, choose Medium and low speed is not easy to over-whip

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  15.Put the whipped meringue into Put half of it into the cake batter

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  16.Quickly turn Mix well

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  17.Pour the mixed cake batter into the remaining of meringue, mix quickly and evenly

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  18.Will do a good job Pour the cake batter into an 8-inch mold and shake it a few times to knock out the big bubbles

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  19. Set the upper tube of the oven to 130°C and the lower tube to 150°C.Place the oven on the bottom layer and bake for 55 minutes

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  20. Take it out, shake it out, invert it, let it cool, and then you can eat