Jujube Cake

Name: Jujube Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100ml milk; 140g Low powder; 4 egg; (Jun jujube) 10 pieces Red dates; 40g Brown sugar (protein); 50g Brown sugar (egg yolk); Some Chopped walnuts; Some White sesame; 80g Glynnore Linseed Oil

by ☆I am a fairy☆

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The jujube cake is fragrant and sweet in the mouth. It contains vitamin C, protein, calcium, iron, vitamins and other nutrients. It can nourish the spleen and stomach, replenish qi and promote fluids; it also has the effects of protecting the liver, increasing muscle strength, nourishing the skin and preventing aging. . Because the red date cake tastes authentic and the price is right, and the red date contains many nutrients needed by the human body, it is widely loved by modern consumer groups. Among the folks, there are "regular red date cake, healthy and refreshing" and "three dates for a day." "One hundred years old is not old".

Ingredients

Jujube Cake

1. Red dates pitted

2. Put the red dates in the milk and boil them through

3. Pour the boiled red date milk into the juice machine to grind, and take out the jujube paste in the juice mouth for use

4. 4 egg whites with brown sugar and beat until stiff foaming

5. 4 egg yolks, brown sugar, Glinoleum flaxseed oil, jujube puree, and low powder, mix well in Z shape. The dripping lines will not disappear quickly when the batter is lifted

6. 1/3 of the egg white is emulsified in the egg yolk paste, and then poured back into the egg white and stirred

7. Pour into the original baking pan of the oven and smooth. Put greased paper under the bakeware to avoid sticking the bakeware and cannot be removed

8. Sprinkle with chopped walnuts and white sesame seeds. You can also add other chopped dried fruits or dried fruits you like

9. Preheat the oven at 180 degrees, 160 degrees for 30 minutes

10. Baked

11. Jujube cake with red date milk, the house is filled with a strong red date flavor, so sweet

Tips:
Tip: I use the jujube puree extracted by the juice machine, so the liquid will be partly lost during the grinding. The jujube puree into the egg yolk paste is about 80 grams.