Baby Food Supplement-sugar-free Jujube Chiffon Cake (12+)

Name: Baby Food Supplement-sugar-free Jujube Chiffon Cake (12+)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Xinjiang Jujube; 4 egg; 65g milk; 40g Corn oil; 100g Low-gluten flour; 6g corn starch; Some water

by Michael Ann

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Grandma Ricky came back from a trip in Xinjiang and brought a big bag of Xinjiang jujubes. They were all hanging and dried from the village. Although they looked a little worse, they tasted really good. The dried fruit had thick flesh, thin skin and small nucleus, sweet taste, the most important thing. It's pure green food.
I just want to eat cake recently, so I have this jujube mud chiffon. The mouth is soft and the jujube is fragrant.
I am very grateful to Xiaohong Mould for his help. The most difficult thing for me to make cakes in the past is demoulding. Since I have it, it is perfect.

Ingredients

Baby Food Supplement-sugar-free Jujube Chiffon Cake (12+)

1. Wash Xinjiang jujube, take 60 grams, use kitchen scissors to remove the jujube nucleus, leaving about 40 grams, soak in water for later use.

Baby Food Supplement-sugar-free Jujube Chiffon Cake (12+) recipe

2. Put the processed jujube into the milk pot and add appropriate amount of water (the amount of water just doesn't exceed the jujube).

3. Boil on low heat for 10 minutes, the water is absorbed by the jujube, and the jujube becomes soft.

4. Use a food processor to puree the soft boiled jujube. (Note: You don't need to add water when muddying.) Pour the jujube mud into a non-stick pan and stir-fry until you can see clear lines.

5. Add 3 grams of cornstarch to the egg yolk and beat with an electric whisk at high speed until the color becomes lighter.

6. Pour in corn oil and continue to beat evenly with a whisk.

7. Add the fried jujube sand and beat evenly; Sift in low-gluten flour, mix until there are no dry powder particles, set aside.

8. Soak 40 grams of jujube, use kitchen scissors, cut into pieces, add to the jujube paste batter, stir evenly, and set aside.

9. Add 3 grams of cornstarch to the egg whites and start to beat a few drops of lemon juice.

10. Whip the egg whites until you can pull out the small hooks and get close to dry foaming.

11. Take one-third of the meringue and add it to the jujube paste batter, stir quickly and evenly.

12. Finally, pour the jujube paste back into the meringue and continue to stir until no egg whites are visible.

13. Pour the cake batter into the mold, drop it a few times on the countertop, shake out large bubbles, preheat the oven, 150 degrees, 3D wind, bake for 55 minutes.

Tips:
1. The jujube puree must be dried in a non-stick pan, otherwise the inside of the cake is too wet and the hair is not good, which is directly related to the water content of the jujube puree.
2. The sweetness of jujube is just right, no additional sugar is needed.
3. 3 grams of corn starch helps to beat the egg white and stabilize it.
4. Corn oil can be replaced with the same amount of butter, and the milk flavor is stronger.
5. This formula is for two 4-inch hollow molds.
6. The weight of the dried jujube paste is 106 grams, which is a reference value for everyone.