How to make coconut milk chiffon cake

Coconut milk chiffon cake is a home-cooked dish that is very lifelike. You don’t need to prepare seasonings deliberately to make this dish. Just the basic salt, MSG, soy sauce and vinegar at home can make a delicate dish. The soup of this dish looks even more delicious, making people can’t help but drool.

1. Add coconut sugar to egg yolks and mix well. Then add vegetable oil and coconut milk. Mix well each time.

2. Sift in low-gluten flour and mix until there are no particles in the egg yolk paste (do not over-mix to avoid gluten formation, which will make the finished cake not delicate enough)

3. Beat the egg whites with an electric whisk until they are coarse bubbles, add lemon juice and 1/3 of caster sugar. When the egg whites are beaten to dense foam, add another 1/3 of caster sugar. When lines appear, add the remaining 1/3 of caster sugar and continue beating until short, upright, pointed dry foam appears.

4. Pour 1/3 of the beaten egg whites into the egg yolk paste, stir gently with a rubber scraper, and then pour into the remaining 2/3 of the egg whites.

5. Stir from the bottom up, do not stir in circles to avoid defoaming the egg whites, until the egg yolk paste and egg whites are fully mixed.

6. Pour the mixed batter into the mold and shake it twice to remove the bubbles.

7. Put it into the preheated oven at 165 degrees for 45 minutes (the time and temperature are for reference only, please refer to the actual situation of your own oven). Turn it upside down until it is completely cool and then remove it from the mold

8. Cut into pieces and enjoy

9. Coconut milk cake with fine texture and delicious coconut flavor

In fact, eating out for a long time is not good for human health. Although the method of coconut milk chiffon cake is well known, people who have eaten it will never forget it.