Very small and fresh ~ colorful coconut chiffon cake!

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

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

First of all, prepare the required ingredients, and the yolks and whites are separated
Pour corn oil + coconut milk powder + colorful flour into the pot and stir well
Then pour in the milk and stir until well emulsified
Sift in the cake flour and stir until there is no dry powder
Pour in the egg yolks and stir well, evenly, without over-stirring
Then beat the egg whites, beat until dry foam, and lift the egg head with a small hook
Add the whipped egg whites to the egg yolk batter in 3 times and mix well
After mixing evenly, pour it into the mold, and gently shake the mold to shake out the excess bubbles
Then put it in the middle of the preheated oven and bake it at 155 degrees for about 40-45 minutes.
Learn to cook this disposable mold and love it! It's so convenient!