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1. Add brown sugar and vegetable oil to the red date puree
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2. Knock the yolk directly into the egg white basin when separating the eggs
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3. Add sugar to the egg whites three times and beat until dry foaming
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4. Use an electric whisk to beat the egg yolk evenly
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5. Sift in low-gluten flour and mix well
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6. Take one third of the meringue and add it to the egg yolk paste, cut and mix evenly
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7. Pour the mixed cake batter back into the egg white bowl, cut and mix evenly
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8. Pour the cake batter into 2 French Baker 4-inch round molds, shake out bubbles
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9. Put it into the middle layer of the preheated oven, and turn on the upper and lower heat at 105°C for 30 minutes and then at 120°C for 30 minutes
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10. After the color is evenly applied, it can be out of the oven, shake a few vigorously, buckle it, take it off after it is completely cooled, cut into pieces
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Tips:Tips:
1. This can be used to make 2 French Baker 4-inch round mold chiffon
2. Adjust the amount of water according to the degree of dryness and wetness of the red date mud
3. Adjust the baking temperature according to the attributes of each person's oven
