"Sorghum wine? 50cc ","longan meat? 50g ","low gluten flour (sieved) 100g ","salt-free cream (softened at room temperature) 100g ","two eggs at room temperature (big ones) ","fine sugar 80g ","chopped walnuts 30g "and" almond slices "? A little ",
working methods
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1: Cut or chop the longan the day before making the cake, then add the kaoliang spirit, and seal and soak for a whole day.
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2. Prepare all the ingredients first. Eggs are kept at room temperature and cream is softened at room temperature. Preheat the oven to 160℃.
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3. After soaking at 58 degrees, the longan pulp in kinmen kaoliang liquor has slightly expanded.
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4. First put sugar and eggs in a steel basin, put a pot of hot water on it, and heat off the water (you can touch it by hand or use a thermometer, and the egg paste can leave the hot water basin when it reaches nearly 40 degrees).
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5: After the yolk paste is pulled up, there are folding marks and it will not spread out. About 5~8 minutes
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6: Then add the cream in turn, turn to low speed and beat well, then add the sieved flour (twice), then add the longan and walnuts and mix well.
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7: Use a 6-inch movable mold, oil the edge of the lining paper, sprinkle a little flour, pour in the cake batter, smooth it, tap it and put it in the oven.
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Bake at 8: 150 degrees for about 55 minutes. Bake in the middle for about 20 minutes and you can take it out for marking, so the cake will naturally swell. If the color is too dark, you can cover it with aluminum foil to avoid baking black.
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9: Finally, after taking it out and cooling it a little, you can brush it on the cake surface with sorghum wine soaked in longan to enhance the fragrance and make the taste more moist and delicious ~
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10: Done