Brown Sugar Longan Chiffon Cake
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
There is an ancient brown sugar, like layers of shale, huge, dark red and black, and it needs to be cut into small pieces and weighed when sold. That mellow and fragrant, deepened with the accumulation of memory. Later, the various brown sugars made of indigenous methods seem to be incomparable.
Laotangzi old brown sugar, packaged in a large can with an easy-open lid, small cubes, less than 20 grams per piece, easy to take. The color is deep and heavy, and the taste seems to resemble the old brown sugar in memory. It seems that brown sugar is often accompanied by red dates and can produce endless changes. However, this time, I gave up the red date and let it partner with longan, which is also a good product for nourishing blood and nourishing blood.
Using brown sugar to whip the egg whites looks equally good, and the brown sugar flavor in the cake will be more intense. The dried longan meat has been soaked in wine in advance, and it will be more moisturized. In fact, it does not matter if it is soaked.
I haven't been a chiffon for a long time, and I feel a little timid, fearing that the hands will be in trouble, what will collapse and what will be cracked. . . . The result was not bad, the surface just formed cracks along the edge of the longan meat, and the hair was swollen without any collapse. When it was demolding, it seemed that there was still some residual heat inside, and I was not willing to cut it, I was afraid that it would be ruined. Just looking at that little longan meat is also full of joy. . . "
Laotangzi old brown sugar, packaged in a large can with an easy-open lid, small cubes, less than 20 grams per piece, easy to take. The color is deep and heavy, and the taste seems to resemble the old brown sugar in memory. It seems that brown sugar is often accompanied by red dates and can produce endless changes. However, this time, I gave up the red date and let it partner with longan, which is also a good product for nourishing blood and nourishing blood.
Using brown sugar to whip the egg whites looks equally good, and the brown sugar flavor in the cake will be more intense. The dried longan meat has been soaked in wine in advance, and it will be more moisturized. In fact, it does not matter if it is soaked.
I haven't been a chiffon for a long time, and I feel a little timid, fearing that the hands will be in trouble, what will collapse and what will be cracked. . . . The result was not bad, the surface just formed cracks along the edge of the longan meat, and the hair was swollen without any collapse. When it was demolding, it seemed that there was still some residual heat inside, and I was not willing to cut it, I was afraid that it would be ruined. Just looking at that little longan meat is also full of joy. . . "
