Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 70 Grams ) |
Corn starch ( 15 grams ) | Water ( 50 grams ) |
Corn oil ( 40g ) | White sugar (add to egg yolk) ( 20g ) |
| White sugar (add to egg white) ( 60g ) | Coconut mash ( 25 grams ) |
White vinegar ( A few drops ) |
Coconut chiffon cake (eight inches) Recipe
1.Get everything ready Materials
2.Egg whites and yolks are placed separately in two water-free oil in a basin
3. Add water, corn oil, and sugar to the egg yolk Mix well
4. Mix and sift low-gluten flour and cornstarch, and separate Sift in twice, mix well each time and then sift in the next time
5.Mixed egg yolk paste
6. Add white vinegar to egg whites and beat until coarse Soak
7.Add white sugar in three times
8. Beat until stiff peaks form, lift the whisk and there will be a small sharp corner, that is For meringue
9.Pour one-third of the egg white into the egg yolk into the paste, mix it up and down or toss evenly
10.Mixed Pour the egg yolk paste back into the egg whites, and mix it up and down or toss evenly
11.Add shredded coconut and mix well
12.Mix the cake batter p>
13.Preheat the oven to 90 degrees and 120 degrees, put the cake in Pour the paste into an eight-inch mold, use a spatula to smooth the surface, hold the mold with your hand and shake it hard a few times to knock out any big bubbles.
14.Put it into the preheated oven and heat it to 90 degrees.Lower the heat to 120 degrees and lower the layer for 60 minutes
15. Take it immediately after baking Take it out and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding
16.Finished product picture
17.Slice chart
Tips
My oven is on fire Higher than lower fire.The oven temperature is for reference only and should be determined according to the temperament of your own oven.
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