How to make coconut chiffon

Eating out may seem to save you trouble on the surface, but from a health perspective, it is a very bad habit. Caring for your physical and mental health starts with your diet. So let me teach you how to make coconut chiffon cake.

1.12 Add a little salt and a little white vinegar to the egg whites and beat until they are coarse.

2.21 Add 20g of white sugar and beat with a whisk until neutral foam

3. Beat with a whisk at low-medium-low speed until the mixture is between wet and dry.

4. Add 20 grams of white sugar to the egg yolk and mix well

5. Add salad oil and milk and mix well

6. Add the sifted flour twice and mix well, then add the shredded coconut and mix well

7. Take 1/3 of the meringue and add it to the egg yolk paste and mix well.

8. Pour it back into the remaining meringue and mix well, making sure not to lose the foam.

9. Pour into the mold, preheat the oven to 160 degrees, and bake the second to last layer at 150 degrees for about 50 minutes

After reading my introduction, I believe you have a certain grasp of how to make coconut chiffon dish. So, start practicing yourself quickly, theory needs to be verified by practice.