Ingredients
Egg yolk ( 4 pieces ) | Fine sugar ( 25g ) |
Low Gluten flour ( 56g ) | Corn starch ( 12g ) |
Salt ( 1g ) | Coconut milk ( 36g ) |
Salad oil ( 32g ) | Egg whites ( 4 ) |
Fine sugar ( 50g ) | Lemon juice or white vinegar ( A few drops ) |
How to make coconut chiffon cake
1.Prepare all ingredients
2. Add 25 grams of sugar to the egg yolks and beat with a manual whisk until the sugar melts and the egg liquid turns white
3. Then sift in the mixture of flour, corn starch and salt at high altitude, and then pour into the salad alternately Oil and coconut milk
4.Cut and mix evenly.Do not stir as it may cause gluten.Do it well.Egg yolk paste
5. Beat the egg whites with lemon juice and one-third of the sugar until Add half the sugar when soaking the fish eyes
6. When it turns white and there are no fish-eye bubbles, add it again The remaining sugar
7.The egg whites appear textured, the whisk is lifted, and the egg whites pull up.Slightly drooping, this is the best state for baking chiffon
8.Put one third of Pour the egg whites into the egg yolk batter and mix evenly with a scraper
9.Pour in the egg whites In the basin, continue to cut and mix evenly
10. Then pour into the 8-inch mold and hold it with both hands Next to the mold, lower the vibrating mold from a high position to make the batter inside smooth and free of bubbles
11. Preheat the oven and heat the bottom layer to 150 degrees for about 45 minutes.Do not open the oven in the middle.When the time is almost up, you can poke it with a toothpick to see if it is good.If the toothpick is smooth, it will be good.Otherwise, continue baking.Adjust the temperature according to your own oven
12.Out of the oven
13.Let cool and then remove from the mold
14. Decorate the surface with coconut flakes, the faint coconut aroma is delicious!
Tips
1.Chiffon cake needs to separate egg whites and egg yolks, so pay special attention when dividing the eggs.Do not let the egg whites get a trace of water, oil or egg yolks.The egg beaters and egg beating basins should also be cleaned and completely wiped dry.share.
2.When beating egg whites, be sure to beat the egg whites until they are hard and foamy, that is, when you pull up the egg beater, the tip of the egg whites can stand upright without sagging.Otherwise, the cake will not rise easily or shrink easily.You can add a small amount of cream of tartar, lemon juice or white vinegar when beating the egg whites, so that the egg whites will be easier to beat and more stable.3.After sifting in the flour, use a rubber spatula to gently cut and mix evenly.Do not stir hard or stir for too long.
4.When mixing the beaten egg white and egg yolk paste, first add 1/3 of the egg white to the egg yolk paste, stir evenly, and then pour all of it into the egg white.The movement must be light and fast.If the mixture is If you do it for too long or too hard, the beaten egg whites will defoam, the batter will become thin, and the baked cake will collapse.
5.Do not apply oil to the chiffon cake model, because the batter of the chiffon cake must expand upwards by adhering to the walls of the model.If there is oil, it will lose its adhesion.
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