1. Pure coconut flour (only coconut flour, nothing is added in it) is brewed with 45 grams of boiling water and allowed to dry until it is warm to your hands.
2. Separate the egg white and egg yolk. Add salad oil and 20 grams of sugar to the egg yolk, and beat until the sugar melts.
3. Add the dried coconut milk and mix well.
4. Sift in the low-gluten flour, add the coconut paste, and use a whisk in a zigzag shape to make a delicate batter.
5. Add a few drops of lemon juice to the egg white, add the remaining 40 grams of sugar in portions, and beat until stiff foaming.
6. Take half of the meringue into the egg yolk paste and stir evenly. At this time, preheat the oven to 150 degrees.
7. Pour the mixed egg yolk paste back into the meringue and stir evenly.
8. Pour the cake batter into an 8-inch round mold, put it in the oven, on the bottom layer, heat up and down at 150 degrees, and bake for about 60 minutes.
9. After it is out of the oven, shake it a few times to release the hot air, and immediately pour it down until it is completely cooled. After cutting open, sprinkle with a little coconut paste.
Tips:Different molds are used to bake chiffon cakes, and the time and temperature should be adjusted accordingly.
