Coconut Chiffon Cake
1.
Put milk, corn oil and sugar into the basin and mix well
2.
Sift in the bread flour
3.
After stirring well, add 5 egg yolks
4.
After mixing evenly and without particles, pour in the coconut paste
5.
Pick up the spatula, the egg yolk paste can flow down smoothly
6.
The amount of soft white sugar is not enough, so I used some powdered sugar, the amount of sugar is 60 grams, and I am going to add it to the egg whites
7.
Put the egg whites into an oil-free and water-free egg beater
8.
Add white sugar to the egg whites in three times, namely when thick foam, fine white foam, and obvious lines appear. Lift the whisk and the egg white presents a small right angle.
9.
Take one-third of the egg white paste into the egg yolk paste and mix evenly. At this time, the oven begins to preheat 180 degrees
10.
Pour part of the egg yolk protein paste into the egg white bowl
11.
Stir it into a delicate and shiny cake batter
12.
Pour the cake batter into an 8-inch hollow mold and shake it lightly to produce large bubbles
13.
Put it into the middle layer of the preheated oven, 180 degrees, 45 minutes
14.
Come out, shake a few times,
15.
Buckle upside down on the drying rack, and naturally peel off after drying
Tips:
This mold is a Lekui 8-inch silicone mold. The traditional 4-egg is not very high. Therefore, the medium-sized 5-egg is used. Because it is hollow, it is good for heating, so it uses 180 degrees, 45 minutes, hollow mold The chiffon made is perfect with uniform surface cracking, so do not use the temperature, time, and surface non-cracking of ordinary round molds as a measure for this production.
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