Coconut juice is hot
By VicentaLakin
ChiffonCake, which is loosely organized, has high water content, tastes fresh and warm, is one of the most popular cakes at present, with coconut juice instead of milk, with hot noodles, coconut fragrance, and softer mouths. This formulation uses a 10-inch living base circle model (or two 8-inch cake models)。
Recipe Recommendations
- low-gluten flour 240 grams
- eggs of 8
- coconut juice 180 grams
- corn oil 120 grams
- white sugar 120 grams
- white vinegar 5 drops
- salt Half a teaspoon
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut juice is hot
1
Protein, yolk separated, flour sifted。
2
Coconut juice and oil are evenly mixed, heating up to 80 degrees (small bubbles at the bottom, thin rolls on the edge) to add sifted flour, evenly to the yolk, evenly to the fine yellow paste, etc。
3
Protein is added to salt, vinegar, and sugar is added three times, with a hard hair bubble (which can pull out a small angle)。
4
Take a third of the protein paste into the yolk paste, mix it evenly with a rubber razor, then pour the yolk paste into the rest of the yolk paste and mix it to the full integration of the protein paste with the yolk paste。
5
Smashed cake into the mold, light-shocked molds, and removed bubbles。
6
I put the molds in preheated ovens, the middle layer, up and down the fire, and at 130 degrees for 70 minutes (detailed time, temperature determined according to the home oven, satisfactory colour on top of tin paper), and in order to avoid the bottom of the finished product, I put a layer of tin paper under the mould。
7
Light-shocked molds after the stove, which shock internal heat, prevent retrenchment, collapse and immediately retort on the grill。
8
When cooled, it disemboweled, it confiscated its waist, it didn't collapse, it gently pressed its palms like a sponge。
9
Floating soft, sweet and delicious。
10
The finished map appreciates it。Coconut juice is hot Make Tips
1. Protein must be hit to a hard-fluencing state, otherwise it will affect the float of the cake. 2. Once the cake is out of the oven, it must be light-shocked, the internal heat must be blown to prevent retrenchment, collapse, and immediately retorted on the grilled web, drying up and disemboweling。