Coconut Chiffon Cake (17cm Hollow Mold)
1.
Separate egg yolk and egg white;
2.
Add corn oil to the egg yolk and mix well;
3.
Add milk and mix well;
4.
Sift in low-gluten flour and stir evenly until smooth and without particles;
5.
Add the minced coconut, stir well and set aside;
6.
Add a little salt and lemon juice to the egg whites;
7.
Add the pre-mixed corn starch sugar in three times, and beat at low speed until it is wet and dry;
8.
Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly;
9.
Then pour it back into the remaining egg whites and mix evenly;
10.
Pour the batter into the mold, shake out bubbles, preheat the oven to 160 degrees, put it in the mold, adjust the temperature to 140 degrees, and bake for 45 minutes;
11.
After baking, let it cool down.
Tips:
1. Whisper the egg whites at a low speed, the meringue is relatively stable, and it is not easy to defoam during mixing.
2. The original Chiffon formula can remove the coconut paste in the formula and adjust the amount of low-gluten flour to 65 grams.
3. The temperature of baking depends on the temper of your own oven.