Coconut Island Chiffon Cake

Production steps

1. Weigh the eggs and set aside.
2. After weighing the sugar and salt, put them together and add the egg mixture and stir evenly.
3. Stir glycerin, sorbitol, milk paste flavor, emulsifier, and water together.
4. Put 2 into 1, stir slowly until the sugar melts, add into 3 and stir evenly,
5. Add the raw materials of part B to 4, and mix them at a slow speed, and then stir them quickly.
6. The specific gravity of the batter is 0.54g.
7. Control the specific gravity of the batter at 0.54g, add soybean oil at a slow speed and stir evenly.
8. After the batter is stirred, put it on a plate, smooth the surface, and shake out bubbles.
8. Decorative surface: sprinkle coconut paste on the surface, squeeze cream cheese flavored salad dressing, shape: grid type.
9. Baking temperature: heating 170 degrees, lower heating 170 degrees, 20 minutes after the test, adjust the heating 180 degrees, lower the fire 170 degrees, and bake for 15 minutes.
10. After cooling, cut the cake 7x7 and pack it.