How to make coconut angel cake

Festivals are always inseparable from meat and fish. There are too many relatives who love meat. If you can master some cooking skills and learn how to make coconut angel cake, you can eat delicious food on every festival. It is not difficult to make this dish. As long as you master the skills and put enough thought into it, your family will love you to death at the dinner table.

1. Add 30g of sugar and 1g of salt to coconut milk and mix well.

2. Sift in low-gluten flour and coconut milk powder, mix gently, and do not over-stir to avoid gluten formation.

3. Beat the egg whites with an electric whisk until they are coarse, add lemon juice, and add 60 grams of white fine sugar to the beaten egg whites three times, and beat until small sharp corners are formed.

4. Add 1/3 of the whipped egg whites to the batter and stir evenly. Then pour it into the egg whites and stir gently to mix evenly. Do not stir in circles to avoid defoaming.

5. Pour the mixed cake batter into an 8-inch angel cake pan and shake the pan a few times to remove the air.

6. Put it into the preheated oven at 170 degrees for 30 minutes (the time and temperature are for reference only, please refer to the actual situation of your own oven). The angel mold is bottom-up after demoulding, so I don’t mind cracking. The temperature will be higher than that of making chiffon cakes at ordinary times. Turn it upside down after it comes out of the oven.

7. Remove from the mold after it cools down completely, cut into pieces and enjoy

From the introduction, it is not difficult to see that the method of coconut angel cake is very easy to master. Even if you are someone who has just learned to cook, you can make it very well. As for the appearance of the dish, it is not important, what is important is the taste.