Chiffon How to make Coconut Cake

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  1.Separation of egg whites and yolks , placed in oil-free and water-free basins.

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  2. Add fine sugar to the egg yolks and stir evenly with a manual egg beater.

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  3.Add corn oil and continue to stir evenly.

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  4.Add milk and stir evenly.

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  5.Sift in the low-gluten flour and use a whisk to draw the word "一" or " Mix well.

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  6.After mixing evenly, add coconut paste.

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  7. Continue to use the egg beater to draw the character "一" or "Well" and mix well.Set aside.

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  8.Add a few drops of white vinegar to the egg whites.

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  9. Use an electric egg beater at low speed to beat the egg whites until they are thick and foamy, add 1/3 Caster sugar.

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  10.Slowly turn to medium speed and beat the egg whites until smooth, add 1/3 Continue to beat the fine sugar.

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  11. Turn to high and continue beating until the egg whites become textured and add the remaining fine sugar.

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  12. Beat the egg whites until they are dry and foamy, and the egg beater is stiff when lifted Straight tip that doesn't droop.

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  13.Add the egg whites into the egg yolk paste three times and stir with a spatula.Mix well.

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  14. Pour the mixed cake batter into the 8-inch mold and shake out the air bubbles.

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  15.Put the preheated oven into the middle and lower layers, heat up and down to 150 degrees, and bake for about 60 seconds minute.

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  16.After coming out of the oven, immediately drop the cake from a high place a few times, and then turn it upside down.

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  17. Unmold the cake after it has completely cooled.

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  18.Use a serrated knife to cut.

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  19.With a rich coconut aroma.

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  20.Breakfast is here again.

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  21.The cut tissue is very delicate.

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  22. Worth recommending.