Coconut Kt Chiffon Cake
1.
Separate the egg yolk and protein and put them in an oil-free and water-free egg beater. Coconut milk and corn oil use a manual whisk to draw "Z" and mix well.
2.
Sift in low-gluten flour and coconut flour and continue to mix well.
3.
Add the egg yolk, stir until it becomes smooth and smooth, and set aside for later use. At this time, the oven can be preheated to 160°C.
4.
Add powdered sugar to the egg whites in 3 times and beat with an electric whisk until dry and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until resistance is obvious. When the whisk is lifted, the tip is an upright peak That's it.)
5.
Take 8g of egg yolk paste and 10g of meringue, drip into the red velvet liquid, and mix evenly.
6.
Add the red batter to the piping bag and squeeze it into the bow and mouth part of the kt silicone mold. Put it into the oven, heat up and down at 140℃, bake for 2 minutes.
7.
Add 1/3 of the remaining meringue to the egg yolk paste and stir evenly with a rubber spatula.
8.
Pour the cake batter back into the meringue, and continue to mix well until no trace of egg white is visible and the batter is smooth and delicate.
9.
Pour the batter into 3 Xuechu KT silicone molds and shake them slightly.
10.
Put it into the preheated oven, heat up to 140°C, lower to 130°C, and bake for 60 minutes.
11.
After being out of the oven, it shook twice and let it cool down.
12.
Open the silicone mold and slowly push out the cake to release it smoothly. Finally, use chocolate to draw the eyes and beard.
Tips:
1. The egg-beating basin containing egg whites must be clean, free of water and oil.
2. In summer, after the egg whites are well separated, they can be frozen in the refrigerator together with the egg-beating tray, and then take out after the egg yolk paste is made, so that the low-temperature egg whites are easy to beat, and more delicate and stable.
3. When mixing the egg yolk paste and the meringue, remember to use the method of turning and not making a circle to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
