Coconut Milk Hot Noodle Chiffon Cake

Coconut Milk Hot Noodle Chiffon Cake

1. Separate the white and egg yolk, and sift the flour.

2. Mix the coconut milk and oil evenly, heat to 80 degrees (there are small bubbles at the bottom, the edges are slightly rolled) → add the sifted flour, stir evenly → add egg yolk, stir evenly into a delicate egg yolk paste, set aside.

3. Add salt and vinegar to the egg whites, add sugar in three portions, and beat until hard foaming (small sharp corners can be pulled out).

4. Take 1/3 of the egg white paste into the egg yolk paste, stir evenly with a rubber spatula, then pour the egg yolk paste into the remaining egg yolk paste, and mix until the egg yolk paste is completely fused with the egg yolk paste.

5. Pour the mixed cake batter into the mold and shake the mold lightly to eliminate large bubbles.

6. Put the mold in the preheated oven, middle layer, fire up and down, and bake at 130 degrees for 70 minutes (the specific time and temperature are determined according to your own oven, and the color is satisfied with the tin foil). In order to avoid the bottom color of the finished product, I A layer of tin foil is placed under the mold.

7. After being out of the oven, lightly shake the mold to release the internal heat to prevent shrinkage and collapse, and immediately snap on the grilling net.

8. After cooling, the mold will be demoulded, without a concave bottom, confiscation of the waist, without collapse, lightly press with the palm of the hand, and rebound like a sponge.

9. Fluffy and soft, sweet and delicious.

10. Appreciation of the finished picture.

Tips:

1. The egg whites must be beaten to the hard foaming state, otherwise it will affect the fluffy of the cake.
2. After the cake is out of the oven, be sure to lightly shake the mold to shake out the internal heat to prevent shrinkage and collapse, and immediately snap it upside down on the baking net, let it cool down and release it from the mold.