Jujube Pound Cake (no Baking Powder Version)

Name: Jujube Pound Cake (no Baking Powder Version)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 60g granulated sugar; 100g butter; 80g Jujube; 2 (about 100g) egg; 100g Coreless dried red dates; 400g water

by The pimple cat who loves baking

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This time, I made a pound cake without baking powder. The texture is dense and solid. I always pay attention to no additives, and the cake is no exception.
The jujube mud pound cake, which has a rich red date fragrance and a solid taste, is considered to be the most made of pound cakes on weekdays. The blood-enriching effect of red dates is well known, and it is especially beneficial to women. Cut two slices for breakfast, add a cup of milk or coffee, and some fruit, perfect. "

Ingredients

125g Low-gluten Flour
60g Granulated Sugar
100g Butter
80g Jujube
2 (about 100g) Egg
100g Coreless Dried Red Dates
400g Water

Jujube Pound Cake (no Baking Powder Version)

1. First make jujube puree, add dried jujube into water and boil, simmer on low heat.

Jujube Pound Cake (no Baking Powder Version) recipe

2. The boiled water gradually evaporates and becomes thick.

3. Prepare the ingredients, take 80g of boiled jujube and put it in a small bowl.

4. Pour granulated sugar into the softened butter.

5. Dispense until fluffy.

6. Beat the eggs and add in three times and beat them.

7. Finally, it will be sent to a completely fluffy state, without oil and water separation.

8. Add jujube puree.

9. Dispatch evenly.

10. Add low-gluten flour in two portions.

11. Gently stir evenly and pour into the mold.

12. Put it in the oven, 175 degrees for 35 minutes, upper and lower heat, middle level.

13. Take it out halfway through roasting, and make a horizontal cut in the middle.

14. After baking, let cool. If you do not eat for a short time. It can be wrapped in plastic wrap, and the oil will taste better the next day.

Tips:
1. The final weight of the red dates is 120g. I only used 80g, which kept moist and not very heavy.
2. Brown sugar can be used in the original, and the effect of combining with red dates is better. Because there is not enough brown sugar at home, white granulated sugar is used. The color is slightly lighter than that of brown sugar, but the taste is also good.
3. Since it is the non-baking powder version, it is certainly not as fluffy as the baking powder, but it will never be hard. One bite is very solid, but the taste is better than baking powder. The important thing is to be healthier, but the premise is that the butter must be blown until the volume becomes larger and fluffy during the process of whisking, and each time it is fused with the egg, it must be beaten until it is fluffy, and there should be no separation of oil and water.
4. When mixing with flour, it must be quick and gentle.
5. If you like a more delicate taste, you can make the jujube paste evenly after making it with a cooking machine. I added it directly, so that you can see a trace of jujube skin when you slice it, and it has a more layered feel.