Crispy Red Date Cake
1.
First make the jujube puree, remove the pits of 200 grams of jujube, chop and add 200ml of milk to soak, and let the jujube soften (milk is the amount outside the recipe)
2.
The soaked jujube and milk are put into the cooking machine and stirred into puree, and then stir-fried in the pot to make it dry, and serve as jujube puree for later use.
3.
Make biscuits, mix the biscuits evenly with the ingredients, and add the diced butter
4.
Knead it into crumbs by hand, refrigerate
5.
Start making cakes, add oil and stir the eggs until they are fully integrated
6.
Add milk and brown sugar and stir well
7.
Add jujube puree and mix well
8.
Sift low flour, baking powder and baking soda
9.
Stir evenly, do not over-stir, just mix until there is no dry powder
10.
Pour into the mold 8 minutes full, sprinkle crumbs on the surface
11.
When the oven is powered on, select "Puffed Red Date Cake" on the APP interface to start, and the oven will automatically enter the preheating stage (upper tube temperature is 190 degrees, lower tube temperature is 190 degrees, preheating time is 5 minutes)
12.
After the oven is preheated, put the baking tray into the oven, and then use the APP to make the oven enter the baking stage (upper tube temperature 190 degrees, lower tube temperature 190 degrees, baking time 25 minutes), insert it with a toothpick, and it will be dry after pulling out. Cooked.
13.
It's baked, and the aroma is overflowing!
14.
Very soft
15.
Finished picture
Tips:
This formula can make 6 muffin paper cups. The mixed batter should be baked in the oven as soon as possible. When mixing the batter, the oven can be preheated. When the batter is mixed, the oven is also preheated, so just put it in and bake. This cake is very good when eaten cold or hot, very soft! The brown sugar crumbs on the surface can be kept refrigerated if they are not used up, and can be used for bread or other cakes! It can be stored for 3-5 days.
