Coconut fragrant Chiffon Cake

Coconut fragrant Chiffon Cake

Introduction:

"Coconut fragrance Qi Feng is Qi Feng's method. Part of the flour is replaced by coconut powder, which is fragrant when baking. Coconut powder or my mother brought it to me, save to eat, there are only two bags left. I've always made the original, or chocolate, or coconut before. It's very delicious. It's worth it. "

Production steps:

Step 1: prepare materials.

Step 2: separate the egg white and yolk.

Step 3: layer the egg white with white sugar, add sugar for the first time.

Step 4: beat until white and add sugar for the second time when the volume becomes larger.

Step 5: when the egg white turns white and the beater can make fine lines, add sugar for the last time.

Step 6: beat to neutral foam.

Step 7: mix egg yolk with sugar.

Step 8: add 80 g oil and mix well.

Step 9: add 80 grams of milk and mix well.

Step 10: mix the flour and coconut powder and sift in.

Step 11: mix the egg yolk paste.

Step 12: take a small part of the protein and add it to the egg yolk paste.

Step 13: add the egg yolk paste in step 12 to the protein paste, and turn it upside down. This is the mixed cake paste.

Step 14: pour the cake paste into the mold with tin foil, smooth the surface, and put it in the oven at 150 ℃ for about 60 minutes.

Step 15: flip the baked cake right away. When it's cold.

Materials required:

Yolks: 5

Oil: 80g

Milk: 80g

Sugar: 20g

Flour: 80g

Coconut powder: 20g

Egg white: 5

Note: 1. When mixing egg yolk and protein paste, it should be cut up and down, not circled. 2. First put part of the protein paste into the egg yolk paste and mix well, then put it into the protein paste together. It's easier to mix well.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor