Coconut Chiffon Cake
1.
Beat the eggs into a basin without water and oil.
2.
The egg white is separated from the yolk.
3.
Take another clean basin, pour 880 grams of water, and then add 600 grams of salad oil.
4.
Use a whisk to beat the oil and water together.
5.
Add low-gluten flour first, then add cornstarch and stir.
6.
Add the baking powder and mix well, then add egg yolks in portions and mix well.
7.
The mixed egg yolk paste.
8.
Put the egg whites into the whisk.
9.
Weigh the tartar and table salt separately.
10.
Add egg whites and stir at low speed.
11.
Add white sugar and beat at high speed. Add white sugar in portions.
12.
The egg whites can be beaten upside down and not bend. They may have been beaten when they are sent. I have beaten them a bit.
13.
Take one third of the egg white and add it to the egg yolk paste and mix evenly. Do not make a circle, just mix it up and down.
14.
Put the mixed egg yolk paste into the egg whites and mix well.
15.
Preheat the oven in advance, and fire up and down 180 degrees to 150 degrees, and put the evenly mixed cake batter on the baking tray.
16.
Turn the furnace once when it is baked for about 15 minutes. The purpose is to heat the cake evenly.
17.
It will be ready in about 30 minutes.
18.
After letting cool, cut into pieces with a sharp knife.
19.
Spread the orange marmalade.
20.
Sprinkle with roasted coconut.
21.
The coconut chiffon cake is ready.
22.
chiffon cake.
Tips:
It’s easy to make chiffon cakes badly. The proportion of the recipe, the freshness of the ingredients, the production method, and the temperature of the oven all have reasons. The only way is to practice more.
