Jujube, Brown Sugar Rice Chiffon

Name: Jujube, Brown Sugar Rice Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Japonica rice flour; 20g Corn flour; 40g oil; 50g Sugar; 50g Jujube; 40g milk

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Is it true that the older you are, the more you worry? Worried about the children's education, worried about the health of the elderly, and even sleepy sleep, I always feel that the door is not locked, so that every time I go to bed, I have to get up and twist the door lock!
I have never paid attention to self-cultivation. Recently, I am obsessed with the nutritional combination of ingredients. When I reach middle age, I have experienced too many births, old ages, illnesses and deaths before I know that everything is a cloud. Only the body is a loyal partner that can accompany myself for a lifetime, so , It must be taken care of!
Women are generally ischemic and afraid of cold. During this time, the weather is only ten degrees Celsius. To be honest, it is not cold, but my hands and feet are immediately cold. Everyone is still wearing only two clothes. I I felt a feeling of coldness into my bones! The Chinese doctor told me to eat more red dates and brown sugar. Well, although a woman's life is a matter of losing weight, it is still good to have dessert for breakfast.
I specially made a jujube mud brown sugar cake for myself, looking forward to not getting too cold this winter!
For a long time, white sugar has been used to make chiffon, because I have seen a lot of recipes and have mentioned that the whisking of egg whites has a lot to do with sugar. This time, in order to make the color of the cake more beautiful, I boldly used brown sugar to whisk it. The egg whites were very careful and nervous at first, and then I thought about it, if it’s not good, it’s a big deal to make a sponge cake. After thinking about it, I’m relieved and my mood is very relaxed. I just operated it with an indifferent attitude. The egg whites are beautifully beaten, but it takes a little longer to pass the time than white sugar. So many times, many things, try to find out if you can succeed. Doing baking has made me a lot more knowledgeable about doing things! "

Ingredients

40g Japonica Rice Flour
20g Corn Flour
40g Oil
50g Sugar
50g Jujube
40g Milk

Jujube, Brown Sugar Rice Chiffon

1. Wash the red dates, add an appropriate amount of water, and put them in a juice machine to make a puree

2. Separate egg whites and yolks

3. Add brown sugar to the egg white three times and beat until stiff foaming

4. Add brown sugar to the egg yolks, and use a whisk to make the color white

5. Pour in the oil and milk and beat evenly with a whisk

6. Put the jujube puree

7. Sift in japonica rice flour and corn flour

8. Stir evenly with a spatula

9. Mix the egg yolk paste and egg white paste three times evenly

10. Pour the mixed batter into a 6-inch cake mold, shake it vigorously to remove bubbles

11. Put it in a 150 degree preheated oven and bake for 50 minutes.

12. Inverted

Tips:
1. Don't add too much water when making the red jujube puree, so as to avoid the red jujube weight is too small and the red jujube taste is too weak.
2. It is best to add the egg whites several times when mixing the batter, so that it is not easy to defoam.