Coconut Milk Chiffon Cake
1.
Scoop the white coconut meat from the coconut shell with a spoon
2.
Into the food processor, beat into delicate coconut milk
3.
As delicate as cream
4.
Take 180 grams of coconut milk and put it in the same pot with corn oil
5.
Mix well
6.
Add 5 egg yolks
7.
After mixing well, add 20 grams of soft white sugar and mix well
8.
Sift in the cake flour
9.
Mix well, no dry powder particles, this is egg yolk paste, set aside for later use
10.
Put the egg white into an oil-free and water-free basin, and use an electric whisk to make coarse bubbles at a low speed. Add 20 grams of soft white sugar. When the white and fine foaming is reached, add 20 grams of soft white sugar. When there are obvious lines, put in 20 grams of soft white sugar. Add the remaining 30 grams of soft white sugar
11.
Lift the whisk, the egg whites are short and sharp, and the egg white paste is finished
12.
At this time, preheat the oven to 180 degrees, then take one-third of the egg white paste into the egg yolk paste and mix evenly
13.
Pour the mixed egg batter back into the egg white bowl
14.
Stir evenly
15.
Pour the cake batter into an 8-inch hollow mold and shake it lightly to produce large bubbles
16.
Put the mold in the preheated oven, make the mold in the middle of the oven, 180 degrees, fire up and down, 45 minutes, when the color is too deep in the middle, you can quickly open the door and cover with a layer of tin foil
17.
Come out of the oven, shake it a few times, and shake out the excess air
18.
Take a suitable wine bottle, insert the hollow chimney into the bottle, let it cool naturally before demoulding
19.
The exterior color is slightly darker, but it looks good
20.
Although there are some big bubbles, in general it is not bad. I'm still satisfied with the recipe I created
Tips:
There is a lot of liquid coconut milk, so the traditional time of 40 minutes has been increased by 5 minutes, which causes the outer skin color to be too heavy. Near the chimney, the top is a little wet, and it tastes like a light cheesecake. I thought, can I also take a water bath when making this kind of liquid chiffon cake again, and the cake will have the taste of light cheesecake? Although there are too many big bubbles, I am still very satisfied with this innovation. The extensive use of coconut milk gives the cake a slightly different taste from the original chiffon.
