Brown sugar How to make longan chiffon cake

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  1.First Peel the longan, remove the core and cut into small pieces.

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  2. Sieve the brown sugar, do not use large particles.

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  3.Egg yolk and white are separated well.

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  4. Take a basin and add milk, corn oil and 20 grams of brown sugar and mix well.

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  5.Sift in the low-gluten flour and stir evenly.

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  6.Finally add the egg yolk and mix well.

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  7.The mixed batter is smooth and delicate.

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  8. Add lemon juice to the egg whites and beat with an electric egg beater.

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  9. Beat until rough and add one-third of the brown sugar and continue beating.

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  10. Beat until thick and lines appear, add one-third of the brown sugar and continue beating.

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  11. Beat until the texture is obvious.Lift the egg beater to pull out a small curved hook and add it to the end.brown sugar.

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  12.Continue to beat until dry foam is formed, that is, short tips can be drawn out Just angle.

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  13.Put one-third of the beaten egg whites into the egg yolks, and use a spatula to Stir evenly from bottom to top.

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  14.Pour the evenly mixed egg yolk paste into the egg whites and mix evenly.

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  15. Add a small spoonful of low-gluten flour to the dried longan and mix evenly to make the longan Apply a thin layer of flour to the dry surface.

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  16.Pour the dried longan into the batter and stir for a few times.

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  17. Pour into the eight-inch mold, smooth the surface and shake it twice on the table Shake out the bubbles inside.

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  18. Place in the lower shelf of the preheated oven and bake at 150 degrees for 50 minutes.about.

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  19. After taking it out of the oven, turn it upside down and let it cool to remove from the mold.

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  20.Picture of the finished product.