Brown Sugar Jujube Mud Cake

Brown Sugar Jujube Mud Cake

1. Wash the red dates, dig out the date nucleus, put it in a pot of boiling water and cook for about 15 minutes

2. After picking it up, let it dry until it is not hot, peel off the jujube skin, and press it into jujube puree with a spoon.

3. Collection of all materials. Add baking powder to the flour, mix and sift

4. Add brown sugar to the butter, beat with a manual whisk, the brown sugar is completely dissolved into a delicate butter paste

5. Add the egg liquid in three times, each time until the egg liquid and butter paste are completely dissolved, add the next time

6. The finished egg liquid butter paste

7. Add 80 grams of jujube paste

8. Stir well

9. Add low-gluten flour and mix evenly to form a cake batter

10. Divide the cake batter into paper cups 8 minutes full. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake up and down for about 25 minutes. Insert a toothpick into the middle of the cake

11. Take out the baked cake, let it cool, and store it in an airtight seal. It will have a better flavor after being left for a day to return to the oil.

Tips:

1. The temperature and time of the oven are adjusted according to the conditions of the oven;
2. If the jujube paste has a large water content, it needs to be fried until the water evaporates and is relatively dry. The jujube puree I made is relatively dry, so omit this step;
3. Mix the cake batter using the method of turning, the excessive mixing will cause tendons, which will affect the taste of the cake;
4. The butter is fully blown, and the taste of the cake is more delicate;
5. The temperature is high in summer and the amount of butter is not large. It is more convenient to operate with a manual whisk.