Brown Sugar Longan Chiffon
1.
Prepare all the materials.
2.
Soak the longan meat in clean water for a few hours. After soaking thoroughly, squeeze the water out and dry the longan meat for later use. Keep the water for soaking longan meat for later use.
3.
Separate the eggs, put the egg yolks in the egg-beating bowl and add brown sugar to beat (the brown sugar must be free of large particles to melt better).
4.
After breaking, add the water for soaking the longan meat and the other part of the water and stir evenly.
5.
After stirring, add corn oil and stir well.
6.
Arowana pastry uses wheat flour (low-gluten flour), (the main function of sieving is to remove the agglomeration produced during the storage of the flour, and make the flour more fluffy).
7.
Use a hand whisk to stir until the flour is free of grains.
8.
Put the egg whites in the egg beater and add sugar.
9.
The separated ones are beaten at high speed into a fish-eye bubble state, and then 1/3 of the fine sugar is added.
10.
Whisk with an electric whisk until the volume has doubled, and then add 1/3 fine sugar. Just hit it to a wet foaming state.
11.
A small hook (as shown in the figure below) can be pulled out from the whisk, which is a wet foam.
12.
Take 1/3 of the meringue and put it into the batter, use a spatula to draw a zigzag and quickly stir evenly. The process should be light and fast.
13.
The state of the batter that has been stirred for the first time.
14.
Then pour all the mixed batter into the remaining meringue, draw a zigzag with a spatula and quickly stir evenly.
15.
Pour half of the cake batter slowly from 30cm into the chiffon mold, put half of the dried longan,
16.
Pour the remaining cake batter, and finally put the dried longan evenly on top of the cake batter.
17.
Bake the middle layer of the preheated oven at 160 degrees for 50 minutes.
18.
After baking, the chiffon cake is quickly inverted and ready to cool for consumption.
Tips:
Rum can be used for soaking dried longans.
The baking temperature is for reference only, please adjust it according to your own oven.
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