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Very small and fresh ~ colorful coconut chiffon cake! at Very small and fresh ~ colorful coconut chiffon cake! – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Very small and fresh ~ colorful coconut chiffon cake!

Colorful coconut chiffon cake (can make 3 pieces of 6-inch hollow)

Very small and fresh ~ colorful coconut chiffon cake!

Ingredients

Eggs(about60grams) 6 piece
Cornoil 70 gram
Coconutmilkpowder 20 gram
Colorfulpink 20 gram
Milk 100 gram
Cakeflour 100 gram
Granulatedsugar 90 gram
whitevinegar 3 gram

Cooking Instructions

  1. First of all, prepare the required ingredients, and the yolks and whites are separated

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  2. Pour corn oil + coconut milk powder + colorful flour into the pot and stir well

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  3. Then pour in the milk and stir until well emulsified

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  4. Sift in the cake flour and stir until there is no dry powder

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  5. Pour in the egg yolks and stir well, evenly, without over-stirring

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  6. Then beat the egg whites, beat until dry foam, and lift the egg head with a small hook

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  7. Add the whipped egg whites to the egg yolk batter in 3 times and mix well

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  8. After mixing evenly, pour it into the mold, and gently shake the mold to shake out the excess bubbles

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  9. Then put it in the middle of the preheated oven and bake it at 155 degrees for about 40-45 minutes.

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  10. Learn to cook this disposable mold and love it! It's so convenient!

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