Coconut Chiffon Cake (8 inches) This square has a huge amount of flour. I rushed because of the large amount of flour to support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have never tried …

Coconut Chiffon Cake

Coconut Chiffon Cake

Material

Low-gluten flour 85g
egg 5
Corn oil 40g
milk 40g
Sponge sugar (protein) 60g
Soft white sugar (egg yolk) 30g
Coconut 30g
Oligosaccharides (nothing can be omitted) 5g

1. The egg yolk protein is separated in two containers.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 1

2. Egg white tossing: high-speed squeezing to fish eye bubble, add 20g white sugar

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 2

3. Beat until delicate foam and add 20g white sugar.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 3

4. Roughly the texture of meringue appears, add 20g white sugar.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 4

5. Beat to dry foam, that is, pick up the eggbeater, and the tip of the egg white is straight, not bent.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 5

6. In another container, mix the egg yolks with sugar 30g

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 6

7. Add 40g vegetable oil, 40g milk, 5g oligosaccharides and 30g coconut. Mix well. Sift into flour

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 7

8. Add 1/3 of the meringue to the egg yolk paste, mix thoroughly and do not stir in a circle.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 8

9. Add three times in total, and mix slowly.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 9

10. Put it in the mold and drop it a few times, then a big bubble burst.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try to reduce the amount of flour, but I have not tried ... 10

11. Preheat the oven at 175 ° for 5 minutes, then put the cake batter and bake at 175 degrees until cooked, about 35 minutes. After cooked, throwing it upside down to cool off the mold.

Coconut chiffon cake (8 inches) has a huge amount of flour. I have to catch it because the amount of flour can support so many coconuts without defoaming. You can try reducing the amount of flour, but I have not tried ... 11

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