1. Take an appropriate amount of pitaya pulp, take out the pitaya juice with a spoon and a sieve, reserve 30g of the filtered pitaya pulp and 40g of the pitaya juice.
2. All ingredients
3. Egg yolk protein separation
4. Add sugar to the egg yolk and stir well
5. Add salad oil and stir well
6. Add fire dragon juice and stir well
7. Sift in low-gluten flour and mix evenly, add the pulp filtered out in the sieve, and mix evenly
8. Mix the egg yolk paste and set aside. Preheat the oven, 130 degrees on the upper heat, 120 degrees on the lower heat
9. Add a few drops of white vinegar to the egg whites, add sugar in three times to beat
10. Take 1/3 of the egg white and stir evenly in the egg yolk paste
11. Pour the mixed egg yolk paste back into the remaining egg white bowl and stir evenly. Pour into the mold, shake out the bubbles, and send it into the preheated oven. 60 minutes
12. Take out, invert, demould after cooling
13. Cut into pieces and eat
Tips:1. The formula is a 6-inch mold. The 8-inch square baking pan I used is to bake the pan.
2. Although the color is gone and I am a little disappointed, the taste is very good.
3. If you mind the seeds of the dragon fruit, don't put the pulp, I'm afraid that all the waste will be put in it.
4. Its practical juicer can also fetch juice. I am too lazy to use it. I just use a sieve and spoon to fetch the juice when I don’t use much. The speed is also quite fast.
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