# Fourth Baking Contest and is Love to Eat Festival#jujube Mud Rose Chiffon

# Fourth Baking Contest and is Love to Eat Festival#jujube Mud Rose Chiffon

1. Prepare all the ingredients, sift the low-gluten flour 2~3 times in advance

2. Knock the egg yolk and egg white into two clean oil-free and water-free containers, and put the egg white in the refrigerator first

3. Add odorless liquid oil to the egg yolk and mix well

4. Add water and beat until fully emulsified

5. Add red dates, rose, wolfberry paste, and mix well

6. Sift in low-gluten flour, mix well with a spatula or whisk, being careful not to stir in circles

7. Remove the egg whites from the refrigerator and add a few drops of lemon juice

8. First, beat until the fish eyes are thickly foamed, then add fine sugar in 3 times, and beat until dry and foamy. The timing of adding sugar is as follows: when the fish eyes are thick, when the foam is fine and hardly falling, when the egg beater has a big hook

9. Preheat the oven to 190 degrees. Beat the beaten egg white, take 1/3 into the egg yolk paste, use a spatula or a manual egg beater, cut or stir evenly

10. Pour the mixed egg yolk paste back into the egg white basin, use a spatula to cut or stir evenly

11. Pour the cake batter into the mold from a height, and then tap the mold on the countertop a few times

12. Put it into the preheated oven, and bake at 180 degrees for about 35 minutes on the lower level, until the cake swells to slightly retract, tap the surface of the cake with your hand, it will make a "pop" sound

13. After baking, put the glass bottle in the chimney, and immediately pour it down until it is completely cool. Remove the mold and cut into pieces for consumption.