Coconut Chiffon Cupcakes

Name: Coconut Chiffon Cupcakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 14 egg; 120g Caster sugar; 260g Coconut milk; 320g Low powder; 160g Corn oil; A few drops Lemon juice or vinegar

by Yaya Yang Xiaochu

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The mammoth stove J6050 is grilled at the same time. It is very worry-free. Finally, I will not worry that it will not be enough for everyone to eat.

Chiffon cake is a cake I like to eat very much. There are not enough chiffon molds at home, so I plan to bake a few more 6-inch molds.

So this time I made the cupcakes first, because there are not too many paper cup molds,

So I cut out half of the muffin paper cup to fit the paper cup.

This can just prevent the paper cup from deforming when the cake batter is poured

Ingredients

14 Egg
120g Caster Sugar
260g Coconut Milk
320g Low Powder
160g Corn Oil
A few drops Lemon Juice Or Vinegar

Coconut Chiffon Cupcakes

1. Separate the yolk and egg whites and place them in two mixing bowls

2. Sift the flour first

3. Add corn oil and coconut milk in turn,
Whenever a raw material is added, it must be mixed and stirred evenly,
Add 15 grams of white sugar and mix until the white sugar is melted

4. Add the low-gluten flour to the egg beater in batches and stir until the dry powder is not visible

5. Add the egg yolks to the batter in batches and mix them with a Z-shaped technique. Remember not to make a circle to prevent the batter from becoming gluten.

6. Set aside the mixed egg yolk paste for later use

7. Remove the egg whites from the refrigerator, add a few drops of white vinegar or lemon juice and beat until the fish is soaked. Add the first fine sugar

8. Continue to send until you can see shallow lines, then add sugar for a second time

9. Send at a medium speed until the egg whites become foamy and fine, and hit until the big hook pulled up by the egg whites bends down to indicate that the hair is ready, (pictured)

10. Pour 1/2 of the meringue into the egg yolk paste, and use a manual whisk to quickly stir from the bottom of the basin to the top

11. Then pour the mixed egg batter into the egg white paste and stir until no meringue is visible

12. Put the cake batter into the piping bag
(Prepare the piping bag in advance and put the bag in a cup,
(So as not to be in a hurry when pouring the egg yolk batter)
At this time, preheat the oven to 180 degrees for 10 minutes

13. Squeeze the cake batter into the paper cup

14. Put it in the oven and adjust to 150 degrees for 25 minutes

15. Baking is complete

Tips:
1. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of milk (liquid) in the recipe, and adjust the state of the cake batter appropriately.
2. (This temperature is for reference only, please adjust according to the temperature of your own stove and oven)