1. Raw materials: eggs, red dates, sugar, corn starch, flour.
2. Cut the red dates into small pieces for later use. Mix the cornstarch and flour through a sieve.
3. The egg white is separated from the yolk.
4. Add 6 grams of sugar to the egg yolk and mix well.
5. Add water and stir well.
6. Then add the sifted powder.
7. Stir until there is no dry powder and turn into egg yolk paste for later use.
8. Add 15 grams of sugar, salt and white vinegar to the egg white.
9. Use an electric whisk to beat the egg whites to dry foaming into a egg white paste.
10. Dip the brush with odorless oil such as butter or soybean oil, and apply a thin layer of oil to the mold.
11. Sprinkle part of the jujube grains on the bottom of the mold.
12. Take one third of the egg white paste, pour it into the egg yolk paste and stir well.
13. Then pour the stirred egg yolk paste into the remaining egg white paste. Stir gently without stirring in a circular motion. Stir the flour evenly.
14. Sprinkle the remaining jujube grains into the batter, stir evenly into the piping bag, then preheat the oven to 175 degrees and lower the heat to 170 degrees.
15. Squeeze the batter into the mold until it is 80% full, shake it on the table a few times, put it in the oven, heat up to 175 degrees, lower the heat to 170 degrees, and bake for 18 minutes.
16. Finished product.
17. Finished product.
18. Finished product.
Tips:1. I don't have low-gluten flour, so I mix flour and cornstarch.
2. Applying oil on the mold is for smoother demolding, as long as the oil is odorless, it is not necessary to apply oil to the mold without sticking to it.
3. The temperature of the oven should be set according to your own oven.
4. The addition of water should be determined according to the water absorption of the flour.
5. Stir the batter gently, don't make a circle, to prevent the batter from defoaming and gluten.
