1. 20g walnut kernels are chopped with a meat-stirring cup and set aside for later use
2. Wash 100g of red dates and cut in half, put them in a steamer and steam for about 15 minutes, remove the pits, and use a meat-stirring cup to stir into jujube puree, set aside
3. Prepare the cake ingredients: three eggs (separate the egg white and the yolk, put them in an anhydrous and oil-free basin), 20g granulated sugar, 10g milk powder, 50g warm water, 100g low-gluten flour, 30g salad oil
4. Egg yolk paste production: add fine sugar to the egg yolk and stir evenly without whisking, then add the milk powder to warm water to dissolve and then add to the egg yolk paste and mix well, then add the walnuts and red date puree to the egg yolk paste and stir well, and finally sift in Low-gluten flour, and use a spatula to mix up and down evenly, set aside
5. Replace the eggbeater connector with the Obel cooking stick in hand, and whip the egg whites until hard foaming, that is, lift up the eggbeater, and you can see the upright sharp corners.
6. Add 1/3 of the egg white paste to the egg yolk paste, and stir evenly with a spatula. Do not stir in a circular motion, as it will defoam. Use the same method to add the remaining egg yolk paste to the egg yolk paste and mix evenly
7. Pour the cake batter into the mold, shake up and down 3 times to make a big bubble, put it in the preheated oven, bake the middle layer up and down 180° for 25-40 minutes (for reference only), after taking it out, shake up and down 3 times, upside down Cooling and demoulding! Slice and eat! Baby's jujube mud cake is complete
8. Pastries are not enough. Use the Obel cooking stick to make orange juice for your baby. It's simple, delicious and nutritious! Dangdangdang, this is how baby afternoon tea snacks are!
