1. To make the bread first, put all the bread ingredients except butter into the kneading bucket of the chef's machine.
2. Knead at a low speed to form a dough and then at a low speed to knead the expansion stage, add softened butter to continue to knead a tough film.
3. Cover the kneaded dough with plastic wrap (the temperature should not exceed 28 degrees).
4. Take advantage of the fermentation time of the dough to process the jujube, wash and control the moisture and cut into small pieces.
5. Add milk and rum to the chopped jujube and mix well. Let the chopped jujube be absorbed by standing aside for about 10 minutes. Pour in corn oil and mix well. Set aside.
6. About 60 minutes (about 30-40 minutes in summer), use your fingers to stick flour and poke a hole in the middle of the dough without shrinking or collapsing.
7. Divide the dough into 5 equal parts, cover with plastic wrap and relax for 20 minutes.
8. Roll each dough into a rectangular shape, then roll it up and pinch it tightly.
9. After rolling the 5 doughs, place them in an 11-inch deep baking pan at intervals. Cover with plastic wrap and set aside for proofing.
10. The egg yolk and 10 grams of brown sugar are heated in warm water to melt all the brown sugar, and stir evenly.
11. Mix the egg yolk liquid with the previous jujube paste and mix well.
12. Add nuts, honey and mix well.
13. Add 45 grams of brown sugar to the egg whites in three times to beat them until stiff foaming. At this time, the oven is preheated at 180 degrees.
14. Take one third of the egg white paste and egg yolk paste and mix well.
15. Pour back to the remaining two-thirds of the egg white paste and mix well.
16. Mix the low-gluten flour, baking soda, and salt into the jujube cake paste, cut and mix evenly (pay attention to the technique, and the mixing time should not be too long to avoid defoaming).
17. Pour the batter into the deep dish. At this time, the bread in the baking pan does not need to be doubled, just pour the jujube cake paste directly.
18. Shake the bakeware a few times to shake out the large bubbles. Sprinkle some sesame seeds on top.
19. Put it in the preheated oven (the fourth floor oven is the second floor) and bake at 170 degrees for 40-50 minutes.
20. After baking, take off the mold and let cool and cut into pieces.
Tips:1. I use dark rum here, it is recommended not to omit rum.
2. The water absorption is different for different brands of flour. In the process of kneading bread, the amount of water can be reserved about 10-20 grams, which can be added according to the state of the dough.
3. Each oven has a different temper, so the temperature and time are for reference only.
