[tomato Recipe] Coconut-flavored Chiffon Like Flowers-chiffon with Coconut Milk is More Delicious

Name: [tomato Recipe] Coconut-flavored Chiffon Like Flowers-chiffon with Coconut Milk is More Delicious
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs yolk; 20g Caster sugar; 65ml Coconut milk; 55ml Vegetable oil; 70g Low-gluten flour; 250g Light cream; 200g Coconut strips; Some Cherry sauce; 145g protein

by I love tomato food

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Coconut-flavored chiffon is the method of chiffon. It is fragrant when roasted, and it is more fragrant than ordinary chiffon. Chiffon cake is the most basic cake, and it is also a very delicious cake. It is soft and moisturized with coconut milk. It is decorated with coconut silk. The soft cake and the crispness of coconut silk strips are really quite It's delicious! "

Ingredients

[tomato Recipe] Coconut-flavored Chiffon Like Flowers-chiffon with Coconut Milk is More Delicious

1. Add 20g of fine sugar to the egg yolk and beat until it is thick and whitish

[tomato Recipe] Coconut-flavored Chiffon Like Flowers-chiffon with Coconut Milk is More Delicious recipe

2. Pour in coconut milk at a time and stir evenly

3. Pour in the vegetable oil while stirring until it is completely blended

4. Sift the low-gluten flour on both sides in advance, then sift it into the egg yolk again and mix it into an egg yolk paste

5. Add the egg whites in three times with caster sugar and beat until dry and foamy

6. Take a small part of the meringue and put it into the egg yolk batter, stir evenly with a spatula, then pour it back into the egg whites, and mix evenly into a cake batter

7. Pour the mixed cake batter into the mold, shake it a few times, put the cake into the lower layer of the preheated 175 degree oven, bake for about 60 minutes

8. After the cake is baked, shake it lightly, buckle it back on the drying net, let it cool completely, and remove it from the mold for later use

9. Whip the whipped cream and sugar until 80% of the hair is reached, pour it on the cake and smooth the surface and the surroundings

10. Put the shredded coconut in the oven and bake it at 120 degrees until the color is golden.

11. Glue the baked coconut shreds evenly around the cake and on the top, and decorate with cherry jam.

Tips:
Precautions:
1. Cherry sauce can also be replaced with fresh fruits. For example: strawberries, blueberries and the like.
2. There is no filling in the cake in the recipe, because the cake itself has a strong coconut fragrance, and it is delicious when eaten alone. If you want other flavors to be neutralized, you can also consider dividing the cake into one or two layers, and choose your favorite fruit or cream as the filling.