Brown Sugar Red Date Chiffon Cake
1.
Mix corn oil, milk and 36 grams of brown sugar and set aside
2.
When dividing the eggs, divide the yolk into the oil and milk mixture
3.
Start to beat the egg whites, add 60 grams of brown sugar in 3 times, add the first brown sugar when there are fish-eye bubbles, and continue to beat
4.
When a more delicate bubble appears, add brown sugar for the second time and continue to beat
5.
Appearing obvious lines, when the hook appears on the egg beater, add brown sugar for the last time and continue to beat
6.
Beat until there are small upright corners on the egg beater
7.
Whisk the egg yolk evenly with an electric whisk
8.
Sift in low-gluten flour
9.
Whisk evenly with an electric whisk
10.
Add one-third of the meringue to the egg yolk paste and mix well with a spatula
11.
Pour the mixed cake batter back into the egg white basin
12.
Mix well with a spatula
13.
Add chopped red dates
14.
Mix well with a spatula
15.
Pour it into a baking pan covered with greased paper and shake it vigorously a few times
16.
Sprinkle white sesame seeds on the surface
17.
Put it in the middle layer of the preheated oven and heat up to 120 degrees and lower to 110 degrees for 30 minutes. Turn to 140 degrees and lower to 130 degrees for 30 minutes.
18.
After the surface is uniformly colored, it can be released from the furnace and cooled
Tips:
1. Adjust the amount of sugar added according to each person's taste
2. Try to chop up red dates
3. The bottom of the baking pan should be spread with greased paper for easy demoulding
4. Adjust the baking temperature according to the attributes of each person's oven
5. The baking pan used here is a 28x23 cm deep baking pan
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