Jujube Chiffon

Name: Jujube Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 55g Low powder; 60g Jujube Paste; 35g Odorless vegetable oil; 75g Sugar; Some Red Date Paste Material; 50g Red dates; 50g water

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Zaoxiang Chiffon My baking started with chiffon cakes, and also from countless failures. The baking has sharpened my temper! Of course, it was made in the end. So far, I am still passionate about making this cake. On the one hand, it is delicious, and on the other hand, I can adjust the recipe freely. I never have to look up my notes and check the Internet.
Today we are making jujube fragrant chiffon. This method is a good method for those who are lazy and don't want to make jujube puree. It is simple and quick, and tastes very good.
Ingredients: (a six-inch hollow chiffon mold) three eggs, low powder, 55 grams of red jujube paste (the following method is used) 60 grams of tasteless salad oil, 35 grams of sugar, 75 grams of red jujube paste. Boil gram of water in a small pot for five minutes, then use a wall breaker to make a paste, and use as needed when needed. It is not limited to 50 grams. The more wall breakers, the better, but you have to calculate your own needs. In addition to making cakes, jujube paste is good for making porridge or making bean paste.
practice:"

Ingredients

Jujube Chiffon

1. Wash the red dates and remove the pit, add the same amount of water and boil in a small pot for 5 minutes.

2. Put the boiled dates and the soup under the wall breaking machine to make a paste.

3. The mashed red dates paste.

4. Separate the egg white and egg yolk into two egg-beating bowls. Add 25 grams of oil and 60 grams of jujube to the egg yolk and mix well. Preheat the oven at 160 degrees

5. Sift the flour into the egg yolk paste and mix well.

6. Add the white beater to the egg white three times and beat with an electric whisk to distribute. Lift the whisk to pull out the sharp corners.

7. Take a part of the egg white paste and mix evenly with the egg yolk paste (pay attention to the technique, cut and mix or turn the mixing method, do not draw a circle)

8. Pour the egg yolk paste into the egg whites and mix well in the same way.

9. Pour the cake batter into the mold and knock off the large bubbles.

10. Put it in the middle and lower level of the oven, about 50 minutes, bake it out, and drop it directly on the countertop.

11. Then let it cool down upside down. I used egg custard and hung it up, and found that this method is also very useful, especially when the cake is super high.

12. After letting cool completely, demould, cut into pieces and eat.

Tips:
1. This cake can use some brown sugar, the taste will be very special, because brown sugar is not easy to melt, it needs to be fully whipped, and the operation method needs to be adjusted.
2. The amount of jujube in the cake made in this way is not large, but the jujube flavor of the cake is still very strong.