Home
Ingredient
Fluffy and Moist♪ How to make Coconut Chiffon Cake
Introduce
Chef :
Fumie's RecipeFluffy and Moist♪ How to make Coconut Chiffon Cake
Fluffy and Moist Coconut Chiffon Cake (the cake with coconut milk)! ''Baking powder'' is not used, but the cake rises well and is springy.
Ingredient
Food ration :
17 cm (6.7 inch) round tube pan
50 g (1.8 oz)
granulated sugar, for egg white
45 g (1.6 oz)
vegetable oil
1 Tbsp
soy milk (or milk)
60 g (2.1 oz)
coconut milk
10 g (0.4 oz)
finely shredded coconut
50 g (1.8 oz)
cake flour
20 g (0.7 oz)
bread flour
Cooking instructions
* Step 1
My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/ncHgFfbwggI
* Step 2
Preheat an oven to 210℃ / 410 F. Separate the egg yolk from the egg white. Put the egg yolks in a large bowl. Put the egg whites in another large bowl and chill in a fridge. Put coconut milk and milk in a small bowl. Place the small bowl in around 50℃ / 122 F hot water to warm; set aside. If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.
* Step 3
Add 1 Tbsp granulated sugar to the egg yolk. Use a whisk to beat for 1 minute.
* Step 4
With stirring, drizzle oil little by little over. After adding all, stir for another 1 minute.
* Step 5
With stirring, drizzle the warm coconut milk mixture little by little over. After adding all, stir for another 1 minute.
* Step 6
Sift cake flour and bread flour over. Stir it until smooth, and then beat speedy 30 times. Add finely shredded coconut and stir. Set aside.
* Step 7
Take the egg white out from the fridge. Use an electric hand mixer to beat on high speed. When it turns white, add half the granulated sugar. Beat for another a minute until heavy, and add the other half of sugar and beat.
* Step 8
Beat it until stiff peaks form. The tip should hang down lightly. Beat slowly on low speed for a min to smooth it.
* Step 9
Add the meringue to the egg yolk batter in 3 parts. 1st addition, use a whisk to stir well until smooth.
* Step 10
2nd and 3rd addition, use a spatula to fold it into the cake batter while scooping carefully and gently until you don’t see the big chunk of meringue left.
* Step 11
Next, use a whisk to scoop it up and let it slip through your whisk. Repeat until smooth 30-50 times.
* Step 12
Finally, use a clean spatula to scrape off the batter from the edge or bottom and fold it 10 times. The batter should be smooth and glossy.
* Step 13
Pour the batter into an ungreased tube pan. Stir it with a bamboo skewer to flatten. Hold down the top of the tube and drop it lightly 2-3 times to remove large bubbles. Lower the oven to 180℃ / 356 F and bake for 32 minutes.
* Step 14
Upside it down immediately. Let it sit as it is for 4 hours or more to cool completely. (If possible, wrap it with a plastic bag to seal it, and put it in a fridge overnight. You can remove the cake from the pan cleanly.)
* Step 15
Remove the cake from the pan. Use your hands to press gently the edge and center (around the tube) to press down the cake until half the height.
* Step 16
Upside down, hold down the bottom plate, and lift the side to push the cake out. Next, gently press the outside of the cake to peel it off from the bottom plate.
* Step 17
[For Topping] Mix water and powdered sugar until smooth. Drizzle the powdered sugar glaze to the top. Sprinkle finely shredded coconut over the top to stick it to the cake. It's all done! Fluffy and super moist, it tastes good.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Similar dishes
Copyright © 2024 Cookcic