Everyone Loves~~~brown Sugar Jujube Cake
1.
First make the jujube puree. Soak 150 grams of dried red dates in clear water for half an hour. Put an appropriate amount of water in the pressure cooker and put the red dates in the pressure cooker. Bring to a high heat, turn to medium and small, and cook for 10 minutes. Remove the pit and put it in a mixer directly to make a puree (the dates have absorbed enough water, so you don’t need to add water to stir directly. You don’t need to peel the dates)
2.
Add brown sugar and a little starch to make a powder.
3.
3 eggs, separate the egg white and the yolk.
4.
Put 55 grams of corn oil in the egg yolk.
5.
Put 222 grams of jujube puree.
6.
Put 95 grams of milk. (Don't finish it all at once, adjust the amount of milk according to the dry humidity)
7.
Stir the milk and egg yolk with a blender and set aside for later use.
8.
Add 3 drops of white vinegar to the egg white, add brown sugar in three times, and beat into a hard foaming state. Lift the egg-beater head to show a strong small sharp corner.
9.
Add sieved low powder, baking powder and baking soda to the milk and egg yolk liquid.
10.
Use a whisk to quickly stir the milk and egg yolk low-powder mixture. The time can not be long, about 3 seconds is enough, the time is long, it is easy to produce gluten.
11.
Use a rubber spatula to mix the milk and egg yolk low-powder mixture and the whipped egg whites evenly. (The egg whites are in place, so they don’t defoam.)
12.
Pour into the mold, smooth the surface and shake it a few times.
13.
Put it in the middle of the oven at 170 degrees for about 35 minutes.
14.
Shake the baking tray a few times after it is out of the oven, and let it cool down.
15.
Cut into pieces.
