1. Take about 150 grams of red dates to remove the pits and add an appropriate amount of water to boil on high heat and turn to low heat for about 15 minutes. Pay attention to adding more water to avoid drying out. I usually take 500 grams of jujube and cook more at one time. Jujube puree can be stored frozen.
2. The boiled red dates are beaten with a food processor. If they are sticky, they can be polished with water. Generally, I won't polish them too badly. Roughly 90% of them are bad.
3. Start making chiffon cakes. Take 5 eggs and separate the egg yolk from the egg white.
4. Add 150 grams of jujube puree and corn oil to the egg yolks, and stir evenly with a whisk. I basically do it together with eight inches and six inches.
5. Sift in low powder and stir evenly, without excessive stirring to avoid gluten. Preheat the oven to 150 degrees.
6. Add brown sugar to the egg whites three times and beat at medium speed with a whisk.
7. Dispense until the micro-tips on the whisk can not fall off.
8. Add the egg whites to the egg yolk paste three times and mix them evenly.
9. Pour the cake batter into the mold and vigorously shake it a few times and put it into the middle of the oven. Adjust the temperature to 140 degrees for 60 minutes. After baking, take out the inverted button and release it after cooling.
10. Demoulding.
11. The jujube skin can be clearly seen.
12. internal.
13. Have a nice breakfast.
Tips:For chiffon cakes, the molds and pots must not have water or oil stains.
Then the egg whites must be delivered in place,
