1. Butter softened
2. Beat with a whisk until creamy, add brown sugar, and beat until the sugar dissolves and is very fluffy (about ten minutes)
3. Add the room temperature egg liquid in 4 times, each time it must be completely beaten and evenly absorbed, and then added to the next time. Finally, it is roughly light and feather-shaped
4. Add jujube puree and mix slightly
5. Mix 200 grams of low powder and 2 grams of baking powder through a sieve, add to the egg batter, and mix evenly
6. Put in the mold
7. Put the mold into the preheated oven at 170 degrees and bake for 25 minutes. After the surface is skinned, make a cut in the middle with a water-soaked path, and continue to bake for 35 minutes
8. Put it out soft, sliced, sealed and preserved
Tips:1. The butter is best to soften at room temperature, and it is easy to turn into water if it is separated from water. If this is the case, it is best to cool it down and let it solidify a little before operation.
2. Put the egg liquid in four times, and fully absorb each time before adding the next time to avoid separation.
3. The baked cake is more delicious after being put back into the oil.
4. The production of jujube puree: After removing the pits of the red dates, add a small amount of water, boil them and let them cool, and then put them into the wall-breaking machine to make puree before use.
