Healthy Food in Winter-red Date Cake

Name: Healthy Food in Winter-red Date Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Red dates; 60g Corn oil; 135g Low-gluten flour; 100g White sugar; 3 pcs Large egg; 3g Aluminum-free baking powder

by Seven small breads

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are relatively few varieties of vegetables and fruits in winter. Therefore, there are correspondingly fewer ways to obtain vitamins. But there are foods called natural vitamin pills that can fuel the body. She is the red date. Red dates not only contain common vitamins, such as VC vitamin A and so on. It also contains bioflavonoids, which can protect vitamin C from damage. There are many ways to eat red dates, such as eating them directly, soaking them in water, stewing them in soup, etc., and then processing them into cakes. The taste of this red date cake is quite good, so that after it is made, it is cut open and it is directly divided by the family without taking a detailed picture. "

Ingredients

Healthy Food in Winter-red Date Cake

1. Wash the red dates, remove the pits, and cut into small pieces;

Healthy Food in Winter-red Date Cake recipe

2. Put clear water in the casserole, the water is 5-6 times the jujube meat, and boil the jujube over fire;

3. Jujube has a relatively high sugar content, so it must be stirred constantly to avoid muddying the pot.

4. Boil until the water is dry and the jujube meat is soft and sticky;

5. Dry the jujube paste until it is not hot, add sugar and stir well;

6. Pour in corn oil and stir well;

7. Pour three eggs into a clean basin and beat until foamy;

8. Pour the egg liquid into the jujube paste and stir evenly;

9. Add aluminum-free baking powder to the low-gluten powder, sieve the low-gluten powder, pour the sieved low-gluten powder into the jujube paste, and stir evenly;

10. Preheat the oven at 170 degrees, pour the dough into a square baking pan;

11. Put the batter into the preheated oven and bake for about 25 minutes.

Tips:
The jujube selected by Qixiao is a small-kernel jujube native to Shandong, which is about 95g of jujube puree by removing the kernel and boiling it.
Those who are not accustomed to eating jujube skins can cook the whole red jujube, peel it and remove the core, and then press it into a puree.
When the red dates are boiled, a white foamy substance will appear, and the white foam will disappear after a few drops of salad oil.