Jujube Cake
1.
This is a set of measuring spoons. This amount of ultra-light substances (such as yeast powder, cocoa powder, matcha powder, five-spice powder, etc.) is more accurate than electronic scales, and it is not easy to make mistakes.
2.
Remove the date nucleus from the dried red dates, leaving only the jujube meat. Pay attention to remove the very fine parts at both ends of the jujube kernels, which are easily broken and remain on the jujube flesh. I weighed the pure jujube meat is almost 210g. Only 360g of jujube puree is needed, so there should be some surplus in the end.
3.
Add in water, soak the jujube meat for 2 to 4 hours. (Different red jujube varieties have different soaking difficulties. It is recommended to use Ruoqiang jujube, which is more delicious than Hetian jujube.)
4.
After soaking, after boiling on high heat, cover, turn to medium and low heat and cook for ten minutes.
5.
Until the chopsticks can poke the jujube meat effortlessly, and the lines on the jujube skin are almost stretched out.
6.
Pour the jujube with the jujube water in the pot into the crusher, and stir it into a very delicate jujube puree. The Vitamix I use has a stall for stirring the soup. The wall of the cup is not afraid of hot water, so just pour it into it. If your blender can’t put hot water in it, let it cool down before stirring, otherwise the blender will be a tragedy.
7.
Pour out the jujube mash, the consistency should be similar to crushed ripe banana mash. If it gets thinner, it doesn't matter, put it in a non-stick pan and fry on low heat until the consistency is in place. Let cool to room temperature for later use.
8.
Mix the low powder, high powder, baking soda, and salt evenly and set aside for later use
9.
Take another bowl, put in the butter that has softened to very very soft, and stir well with egg yolk (you don't need to beat it, just stir it a few times).
10.
Add the red granulated sugar and fine granulated sugar, and stir well.
11.
Add the egg, vanilla extract, and mix well, carefully until it becomes a paste. Now you can preheat the oven to 170 degrees in advance.
12.
Take 360g jujube puree, add in, and stir well. Add black tea powder and stir well. (The black tea powder is to further stimulate the jujube fragrance)
13.
Add the pre-mixed flour mixture in 3 times and mix evenly with a silicone spatula. (You can use a spatula to stir if you are afraid of tendons)
14.
The last is this slightly shiny batter, the consistency is about the same as that of pound cake batter
15.
Pour into the mold and smooth the surface with a spatula to shake out large bubbles. I used a standard 2 lb open mountain-shaped toast mold. (The size is almost 23cm*13cm*7cm). If you are willing to use a 22*22 square mold at the bottom, you can also use it, but the finished product will be thinner.
16.
Preheated oven, fire up and down, lower level, 170℃, bake for 59 minutes. (Note that the replacement of small molds and flat molds will reduce the time! The specific reduction is based on your own consideration) My oven is 32L, and then covered with tin foil when appropriate to avoid topping. The method of checking the cookedness: Use a toothpick or probe to insert into the center of the cake and pull it out. If there is no sticky substance brought out, it means it is cooked.
17.
After the cake is baked, let it cool in the cooling rack for 5 minutes, then demould it, and then cut it into pieces while it’s hot. The jujube cake is just delicious to eat while it’s hot.
Tips:
You must cut a large chunk of a thick square to be considered successful~ (In addition, anyone who feels that eager cutting will cause slag and break up will prove that you are too sloppy when mixing the batter, causing the structure to be rough and slag. Don't Randomly change the recipe, what to cut the butter in half, what to replace the butter with olive oil, what to halve the flour, what to halve the eggs, what to melt the butter, what to not put the jujube puree 、This is it, that is it. People of dengdengdengdengdeng can't make fluffy cakes, but they fail to turn into flying saucers.
