Brown Sugar Red Dates Longan Chiffon

Name: Brown Sugar Red Dates Longan Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g yolk; 150g protein; 10g Longan; 20g Red dates; 105g Low powder; A small amount rum; 26g Homemade wine; 26g brown sugar; 40g water; 40g Salad oil; 60g Caster sugar; A few drops Lemon juice

by Dododin

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Autumn is really here, maybe it's just the recent cold air that I can enjoy this rare autumn.

In Guangzhou, the spring, summer, autumn and winter can be felt for a week. Three days ago, I was still short-sleeved shorts. The dog walked the night before and had to wear polar warm pants. The wind was a bit strong this morning, and it was very dry. It's time for tonic, so I made this brown sugar chiffon and put red dates and longans, which is especially suitable for this weather. Women eat more brown sugar to warm the body and nourish blood, red dates are nourishing, and longans can nourish the skin and calm the nerves.

Make a timely cake to warm your body and mind! "

Brown Sugar Red Dates Longan Chiffon

1. The longan meat is soaked in rum for more than 1 hour until it is soft. After squeezing the liquor, wipe it dry with a clean soft cloth or kitchen paper

Brown Sugar Red Dates Longan Chiffon recipe

2. After the red dates are washed, wipe dry and chop finely

3. Pour brown sugar into egg yolk and beat

4. Then add the wine and water in turn and mix well. (The brown sugar must be sure that there are no large particles, otherwise it will not dissolve easily), then pour in the salad oil and mix well.

5. Sift in low powder. Stir evenly with egg soak from irregular directions. Don't over-mix. Prevent flour from becoming gluten. The egg yolk paste is completed.

6. Squeeze a few drops of lemon juice or white vinegar on the egg whites, beat until coarsely foamed, add sugar in three times, beat until moist foaming.

7. Dig about 1/3 of the egg whites into the egg yolk batter, cut with a spatula and mix well, then pour all back into the cake batter.

8. Use a spatula to quickly mix well in a stirring gesture. Pay attention to check that there is no unmixed egg white at the bottom.

9. Pour the batter into the mold from a high place. When half of the batter is poured, add half of the dried longan meat and chopped red dates.

10. Pour the batter into the mold from a high place. When half of the batter is poured, add half of the dried longan meat and chopped red dates.

11. Continue to pour the remaining batter. Sprinkle longan meat on the surface. Vigorously shake the mold a few times to knock out bubbles.

12. The straight cake mold is also half batter, sprinkle longan and red dates, and pour the rest. Vigorously shake the mold and knock out bubbles

13. Preheat the oven to 180 degrees, turn it to 160 degrees and bake for about 50 minutes after entering the oven. (The baking time may vary slightly depending on different ovens.) Take out the oven, shake the mold a few times, and immediately back down until the hot air is released until it is completely cooled.

14. Just put the mold on the second floor of the oven, I put it on the first floor, and I accidentally lost it. For this amount, a 6-inch live bottom and an angel mold were made, and a small pie plate was set on the outside.