1. 1. Finely chop the lychee pulp, preserve the juice, and sift the low powder.
2. 2. Beat the egg yolks with fine sugar until they become whitish and thick.
3. 3. Add oil, yogurt, brandy and mix well
4. 4. Pour the juice in the pulp into the egg yolk paste first, mix the lychee pulp with the low flour, so that the pulp is covered with flour, so that it will not sink easily.
5. 5. Then mix well with egg yolk paste.
6. 6. The egg whites are divided into 3 times and fine sugar is added to beat until it becomes a sharp hook.
7. 7. Take 1/3 of meringue and egg yolk paste and mix well. Use cutting and mixing techniques. After mixing well, mix well with the remaining meringue.
8. 8. Pour the batter into the 7-inch central control mold of the entrance kitchen and shake out bubbles. Oven at 175 degrees, 35 minutes on the lower level
9. 9. After the hot air is shaken out of the oven, let it cool down.
10. Release the mold after letting cool!
Tips:Eggs are more than 55 grams, white wine can be used if there is no brandy
