The rich cheese pairs with refreshing coconut milk chiffon, and the two flavors blend with each other for the perfect balance. Cheese control is not to be missed ~ The method is super simple, bake a chiffon cake one day in advance, prepare the cheese sauce the next morning, spread it on the cake, bake it in the oven for five minutes, less than ten minutes, and make a delicious and tempting breakfast! The recipe details the essentials of making chiffon cake, and the friends who like chiffon look carefully
By Nicole loves baking
<h2>Royalties</h2>
Coconut Milk Cake:
5 eggs
Coconut milk 30g
Salad oil 40 g
Milk 30 g
Low gluten flour 70 g
Caster sugar 50 g
Lemon juice 3 g
Cheese sauce:
Cheese slices 4 tablets
Light cream 60 g
Butter 40 g
Caster sugar 30 g
<h2>Practice steps</h2>
1. Sift the low gluten flour
2: Weigh coconut milk, corn oil and milk together and put them in a small bowl suitable for microwave
3: Heat on high heat for 30 seconds and whip with egg until fully emulsified. The fully emulsified coconut milk solution is milky white and no significant oil blooms are visible. This step is very important! !️ This chiffon is infused with coconut milk, which is high in oil and emulsified to avoid defoaming of the cake paste later.
4: Pour the emulsified solution into the low-gluten flour after sieving.
5: Draw a word with an egg and stir the flour and solution into a viscous batter. Be careful not to stir in circles to avoid gluten in batter.
6: Add the egg yolks and continue to stir.
7: Stir the batter into a delicate, particle-free egg yolk paste as shown.
8. At this time, when the egg is pumped, the yolk paste is linearly dripping and stackable.
9: Add 3g lemon juice to the egg whites.
10. Open the electric egg beater at high speed, send it to the fish eye bubble state shown in the figure, and add one-third of the caster sugar.
11: Continue to whisk at high speed to a fine white foam state, and then add one-third of the caster sugar.
12: Whisk at high speed to a wet foaming state with lines, and add all the remaining granulated sugar.
13. Turn the whisk to a low speed and whisk to a dry foaming state. At this time, the meringue cream is very delicate, there is no obvious bubbles, lift the beaten egg head, there are small sharp corners, and the meringue is finished.
14: Take one-half of the meringue and put it into the egg yolk paste, stir well with the egg pump.
15: Pour the mixture of egg yolk paste back into the bowl containing the meringue.
16, with the egg pumping mix evenly, pay attention not to draw circles, the method of mixing, please watch the video carefully.
17. Finally, use a spatula to stir and sort out a circle to get a fine texture and uniform color of the egg yolk paste.
18: Pour the egg yolk paste from a height of 30 cm from the mold and tear off the large bubbles.
19. Hold down the chimney with your thumb and flick the cake mold on the table twice to shake off the large bubbles on the surface.
20: Heat 150 degrees above and below the oven and bake for 1 hour. The mold is gently shaken out of the oven to shake out the hot air and prevent the cake from retracting.
21. Cool down.
22. Let cool thoroughly and then release the mold. Cakes can be made a day in advance and demolded overnight.
23: Place four slices of cheese, 60 g of light cream, 40 g of butter and 30 g of caster sugar in a small microwave-style bowl.
24: Heat on high heat for 1 minute until the cheese slices and butter are completely melted. Different microwave ovens have different firepower, it is recommended to check the status every 30 seconds, overheating will dry out the cheese crusts.
25: Whisk the cheese paste with egg whips and cool to about 45 degrees to get a thick cheese paste.
26: Spread the cheese batter evenly on top and around the cake.
27: In the middle of the oven, turn on the heat at 200 degrees and bake for 5 minutes. Be careful not to turn on the heat and avoid drying the cake. The cheese is colored quickly at high temperatures, do not leave the oven, and as soon as it is colored, it will come out of the oven.
28. The baked rock roast cheesecake can be eaten hot or cold.
29, bake the cake body one day in advance, the next morning less than 10 minutes can enjoy the delicious rock roast cheese cake, as afternoon tea is also a good choice!
<h2>Tips</h2>
1, coconut milk chiffon contains a lot of oil, the emulsification step is very important, can not be omitted, otherwise it will directly lead to cake paste defoaming, operation failure. 2. The baking time and temperature in the recipe are for reference only, and need to be adjusted appropriately according to the oven situation. 3, microwave heating cheese paste, check the status every 30 seconds, as long as the cheese slices and butter melt can be, overheating will cause the cheese crust to dry out. 4, cheese paste needs to be cooled for about 2 minutes to a thicker state before it can be smeared on the cake, otherwise the side wall of the cake cannot hang the cheese paste.
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