椰香北海道戚風蛋糕，咖啡的香味夾雜椰香，吃不膩，太喜歡啦

▪️How to make chiffon cake:

1. Separate the egg yolks and egg whites of 4 eggs, and put the egg whites in the refrigerator for later use

2. Add coconut milk and corn oil to milk and stir evenly until emulsified, then sift in low-gluten flour and stir evenly

3. Add sugar to egg whites and beat until a small hook can be lifted

4. Take 1/3 of the egg whites and stir evenly in the batter, then pour the batter into the egg whites and stir evenly, put into a piping bag, and squeeze into the mold

5. Put it into the preheated oven and bake at 120 degrees in the middle and lower layers for 60 minutes (for reference only)

6. After the cake is slightly cool, use chopsticks to poke a hole in the center (you can rotate the chopsticks so that more custard sauce can be squeezed in)

▪️Custard sauce method:

1. Add sugar to the egg yolk and stir evenly

2. Sift in corn starch and stir until there is no dry powder

3. Pour milk + coconut milk + freeze-dried coffee into the pot and heat

4. Pour the heated coffee milk into the egg yolk paste, stirring while pouring, then pour it into the milk pot and stir continuously until it is thick, then pour it into a bowl, cover it with plastic wrap, and put it in the refrigerator to cool down

5. Whip the refrigerated custard sauce until smooth, then pour in the whipped cream and put it into a piping bag, squeeze it into the cake and sprinkle with coconut flakes.