Coconut Oil Cranberry Chiffon Cake
1.
Weigh the ingredients, mix the dried cranberries with a little low powder (outside the formula)
2.
Add warm milk to the basin (the temperature is controlled at about 28 degrees)
3.
Add coconut oil (must be transformed into liquid)
4.
Add 10 grams of powdered sugar
5.
Stir quickly until emulsified
6.
Add 3 egg yolks to the emulsified liquid and stir with a whisk until evenly (put the egg bowl in warm water to keep warm, the water temperature is about 28 degrees)
7.
Quickly sift in low powder
8.
Stir and mix until there are no flour particles, and the state is smooth (put it in warm water to keep it warm) and preheat the oven at 150 degrees
9.
Put the egg whites in a water-free and oil-free basin, add a few drops of lemon juice, add the remaining powdered sugar in three times (the egg whites should be room temperature egg whites)
10.
Whip the egg whites to dry foaming, that is, lift the whisk to form an upright sharp corner
11.
Take 1/3 of the meringue and put it in the egg yolk paste and mix evenly
12.
Pour the batter back into the remaining 2/3 of the meringue and stir quickly evenly (do not stir in a circular motion to avoid defoaming)
13.
Sprinkle cranberries into the bottom of the chimney mold (you can add it to the batter if you like)
14.
Pour the egg batter into the mold and vigorously shake out the bubbles
15.
Put it in the preheated oven, middle and lower level, and adjust the upper and lower heat to 140 degrees
16.
After baking for 30 minutes, adjust the upper and lower heat to 150 degrees, and bake for another 20 minutes (if the surface color is satisfactory, cover with a layer of tin foil to prevent the top from being burnt)
17.
After the cake is baked, quickly take the cake out of the oven, smash it vertically to shake out the heat, and then immediately pour it on the mouth of a wine bottle, and let it cool down before releasing it from the mold.
Tips:
1. The freezing point of coconut oil is relatively low, and all the ingredients need room temperature (the temperature in my house is 23 degrees)
2. The temperature of the warm water can be kept to about 30 degrees, mainly to prevent the coconut oil from solidifying.
3. Coconut oil can also be eaten directly, fried, made into cakes, etc. It can also be used for skin care, makeup remover, hair care, etc.
4. If the color on the surface is satisfactory, put a layer of tin foil on top to prevent the top from being burnt!
5. The time and temperature of the oven are for reference only, and should be adjusted according to the temperament of the oven at home.
