【shanghai】red Date and Red Sugar Chiffon Cake

【shanghai】red Date and Red Sugar Chiffon Cake

1. Rinse the red dates, soak them in hot water for a while, cover them, and let the jujube meat soak a little. You can also boil them. Don't pour out the water for soaking the red dates. It's still useful;

2. The soaked red dates are pitted and chopped with a knife;

3. Pour 60 grams of the water that has just soaked the red dates into the brown sugar, stir to melt the brown sugar completely, if it’s impossible, you can heat it up;

4. The egg yolks are scattered with manual egg whipping

5. Add corn oil and mix well;

6. Add brown sugar water and stir evenly;

7. Sift in low-gluten flour;

8. Use manual egg skewers to pick up from the bottom and stir until there is no dry powder;

9. Add a few drops of lemon juice to the egg whites, add powdered sugar in three times, and whip until it's wet and dry;

10. Take one third of the meringue into the egg yolk paste, stir evenly with a spatula, until the egg white state is not visible;

11. Pour into the meringue basin and continue to mix evenly;

12. Add chopped red dates and stir slightly;

13. Pour the batter into the mold, shake twice to shake off the bubbles inside, preheat the oven to 175 degrees, put it in the mold, and bake for about 50 minutes;

14. After being out of the oven, the inverted button is completely cooled and then demolded.

Tips:

1. Adjust the baking temperature and time according to your own oven.
2. Don't pour the water used to soak the red dates, it can be mixed with brown sugar to make brown sugar water.
3. The chopped red dates can be mixed in the egg yolk paste, and then mixed with the meringue.
4. This formula is suitable for 6 inch hollow mold + 4 inch hollow mold, or 8 inch hollow mold, or 17cm hollow height mold.
5. Don't learn from me, pour all into a mold almost full, so that the chiffon is the top of the flying saucer.