Brown Sugar Longan Chiffon Cake
1.
Prepare the ingredients needed for the chiffon cake.
2.
Soak the longan meat in rum until the wine is completely absorbed by the longan meat.
3.
Beat the yolk with an egg until slightly whitish.
4.
Mix milk, brown sugar, and oil and heat to about 60°C.
5.
Slowly pour the heated brown sugar milk into the egg yolk, while stirring and mixing continuously, and then emulsify.
6.
Sift the low-gluten flour that has been sifted twice into the egg yolk paste.
7.
Draw a Z-shape and mix until there is no dry powder.
8.
Put the egg whites in the refrigerator and freeze them until ice scum appears around them.
9.
Add a few drops of lemon juice to the meringue, add sugar in three times until it becomes firm and smooth.
10.
Mix the meringue with the egg yolk batter twice and mix it evenly, showing a metallic luster and sliding down like a ribbon. Put the longan into the mold.
11.
Put it in the upper and lower fire which has been preheated to 140℃, put it in the middle and bake for 45 minutes; the temperature and time are for reference only, please refer to the actual situation of your own oven.
12.
Take the chiffon out of the furnace to shake the mold, buckle the net rack to let cool, and demold with bare hands or tools.
