80g fresh litchi pulp juice.

Three eggs.

30 grams of corn oil

Fine sugar15+30g

Lemon juice 3+3g

3 grams of rum

Low powder 60 grams

How to do a six-inch fruit hurricane?

Peel and core fresh litchi, juice 80g pulp, cut the pulp into pieces, and add lemon juice 3 and rum to stir.

Separate eggs, add 15 sugar to yolk, mix well, add corn oil, stir vigorously, add litchi pulp juice, mix well, and add sieved low flour and corn starch. Z-shaped stirring until there is no dry powder.

Add lemon juice to the egg white, and add 30 fine granulated sugar in three times, which are fish eye bubbles, fine bubbles and milky white, and send them to nine points and small tips.

Preheat the oven to 150 degrees. Add the meringue into the egg yolk batter three times and stir gently and quickly. Pour into the 15cm round mold from 20cm, and stir it with a scraper several times after the mold is put away to prevent litchi pulp from sinking. Enter the middle and lower layers of the oven for 50 minutes.

Knock it out of the oven, buckle it for more than two hours, demould it, and it will taste better after refrigeration.