Coconut Milk Crown Chiffon

by Dongying Xiaoyingzi

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The coconut milk crown chiffon made today can be considered seasonal. I have always liked this mold, but I was not willing to start. The reason is that Le Kui's molds are expensive, and I finally decided to buy it when it was 50% off. I thought that Le Kui’s silicone mold was non-stick, and it was a mess after using it. It turned out that this silicone mold needs to be oiled and maintained. After practice again, it is really smooth, let alone the silicone mold. It's not bad to avoid the laborious cleaning of the mold. "

Ingredients

365g Egg

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100g Milk

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70g White Sugar

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65g Corn Oil
130g Low-gluten Flour
15g Coconut Milk Powder
a little Lemon Juice

Coconut Milk Crown Chiffon

1. All materials are ready

2. Put coconut flour into warm milk and stir to dissolve

3. Put the egg yolk protein into an oil-free and water-free container

4. Add corn oil to the egg yolk and add 20 grams of fine sugar

5. Whipped evenly

6. Stir the coconut milk liquid into the egg yolk liquid

7. After sifting in low powder

8. Stir until no particles are very sticky and smooth

9. Egg whites and lemon juice beat until thick

10. Add white sugar in portions and beat until stiff foaming

11. First take part of the egg white and egg yolk paste and mix evenly

12. And pour it back into the rest of the egg whites

13. Stir it into a smooth cake batter by turning and cutting

14. Pour the cake batter into the savarin mold, hold the mold with both hands and shake it a few times to create bubbles

15. Preheat the oven to 160 degrees, and bake the middle and lower layers at 150 degrees for 50-55 minutes.

16. After being out of the oven, it will buckle upside down, and it will be released naturally after a few minutes.

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