1. Stir the egg yolks with brown sugar.
2. Add oil or milk and stir again.
3. Sift in low-gluten flour and stir evenly.
4. Egg whites and lemon juice are added to brown sugar in portions to beat until stiff foaming.
5. Divide and mix with egg yolk paste evenly.
6. Add chopped jujube or jujube puree and mix well.
7. Pour into the mold (6 inches).
8. Preheat at 140 degrees for 5 minutes and bake for about 70 minutes.
9. After the inverted button is allowed to cool down, it will be demoulded.
10. Chiffon molds are better and relatively smooth.
11. Cut it open and see that the jujube is fragrant.
Tips:1. The temperature and time of the oven can be adjusted flexibly.
2. Multiply 8 inches by 1.5 times.
