Red Date Chiffon
1.
Prepare the materials.
2.
The egg whites are separated and placed in a clean, water- and oil-free basin. Note that there should be no egg yolk in the egg white.
3.
Pour the water and oil into the egg yolk bowl, shake it a few times, and set aside.
4.
Start to beat the egg whites, the electric whisk at low speed to break up the egg whites, then turn to high speed until the egg whites can lift the tip hook, and then add one-third of the sugar.
5.
Continue to beat the egg whites at high speed until there is resistance to the egg beater, and the whisk becomes heavier. Lifting the egg beater again appears a sharp hook. This time the egg whites are clearly even and delicate. At this time, add one-half of the white sugar.
6.
Continue to beat at high speed to form a sharp hook. Add the remaining sugar and cornstarch, stir gently, and beat at medium speed with a whisk until the cornstarch is evenly mixed.
7.
Finally, stir a few vertically at low speed with the whisk, and let the beaten meringue stand for two to three minutes. It's almost the same if you beat it up to this level, and you can't let it go for too long, otherwise the egg whites will become dry and rough.
8.
Sift low-refined flour into the egg bowl.
9.
Stir evenly with a manual whisk, about 2 to 3 minutes, until the egg yolk paste becomes viscous.
10.
Core and chop red dates. Red dates should be washed in advance and dried.
11.
Check the egg whites, then divide one-third of the egg whites into the egg yolk paste, cut and mix evenly with a spatula.
12.
Then pour the custard batter into the remaining egg whites, and mix them evenly.
13.
Stir and then pour the red dates into the egg batter, mix well.
14.
Slowly pour it into the mold from a height of about 15 cm, and then shake out large bubbles.
15.
Then put the cake batter into the preheated oven and bake at 160 degrees for 35-40 minutes.
16.
Take out the baked cake and drop it twice, let it cool in the upside down, and then demould it.
17.
The cake is also very soft.
Tips:
1. It is very important to beat the egg whites, and it must be done at one time.
2. The temperature is for reference only.
