1. The jujube is pitted, cut into small pieces, put into the wall breaker, and add 100g of water or milk. Use the cleaning function to play for ten seconds.
2. Pour the beaten jujube into a large bowl or basin, add egg yolks, oil, brown sugar, and stir well. If it is a bit dry, add some water to keep it muddy.
3. Sift in low-gluten flour, sieve several times, and mix well with a spoon after each sieve.
4. Be sure to mix well, it looks like this after adding all the flour and mixing well.
5. Add white vinegar to the egg whites and beat them at a high speed with a whisk until the foam is stiff. Use a whisk to pick up a little bit and keep the shape unchanged.
6. Use a mixing board to add the beaten egg whites to the jujube puree little by little, and turn them up and down.
7. Pour the batter into the mold and sprinkle some oats on the top. You can also add some raisins and walnuts if you like, but the raisins and walnuts should be added to the batter.
8. Put it in the oven, 150 degrees up and down, and bake for 50 minutes.
9. This is when it's ready
10. Take it out and let it cool for a while.
11. If you like to eat dry, you can put one or two egg yolks less
12. The small mold needs to be taken out of the oven and placed upside down, so it is easy to take out.
