Oil-free Coconut Milk Chiffon Cake
1.
Separate the egg yolk and protein and put them in an oil-free and water-free egg beater.
2.
Add the egg yolks to the coconut milk and mix well.
3.
Sift in low-gluten flour and coconut flour, draw a "Z" with a manual whisk, stir until it becomes smooth and smooth, and set aside for later use. At this time, the oven can be preheated to 180°C.
4.
Add powdered sugar to the egg whites in 3 times and beat with an electric whisk until dry and foamy.
5.
Add 1/3 of the meringue to the egg yolk paste and stir evenly with a rubber spatula
6.
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.
7.
Pour the batter into a 6-inch hollow cake mold with a rose gold color in the school kitchen, smooth it slightly with a spatula, and shake it twice.
8.
Put it into the preheated oven, heat up to 170℃, and bake for 37 minutes.
9.
After being out of the oven, it shook twice and let it cool down.
10.
It can be demoulded with the help of a stripping knife or manually.
11.
You can eat it after you cut it open.
12.
Refreshing and refreshing, suitable for summer.
Tips:
1. The egg-beating bowl containing the egg whites must be clean, free of water and oil.
2. In summer, after the egg whites are well separated, you can put them in the refrigerator together with the egg beater, and wait until the egg yolk paste is prepared before taking it out, so that the low-temperature egg whites are easy to beat, and are more delicate and stable.
3. When mixing egg yolk paste and meringue, remember to use the method of mixing, not to draw circles to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. The cake should be shaken twice after the addition, so that the heat can be shaken out, remember to knock it out of the mold.
6. Be sure to wait until the cake is completely cooled before unmolding, otherwise the cake will easily collapse.
