Muffin Cup Date Cake

Muffin Cup Date Cake

1. Wash the red dates and put them in the pot. In order to ripen the dates quickly, I twisted all the dates.

2. Boiled jujube.

3. After it is cool, remove the jujube pits and place them in a food processor to make a jujube paste.

4. The beaten dates are mashed.

5. Beat five eggs into a basin without water and oil.

6. Scoop out the egg yolk with a spoon and place it in another clean basin.

7. Break up the egg yolks and pour in 40 grams of corn oil. Pour in the beaten jujube paste and add 6 spoons of low-gluten flour.

8. Adjusted egg yolk paste.

9. The separated egg white should not contain a little egg yolk in it to prevent the egg white from being lost.

10. Add a spoonful of sugar and beat with an egg beater until there is rich foam.

11. Add sugar and continue to beat until a very fine foam.

12. The beaten egg whites have clear lines, and the pots are inverted, and the egg white liquid does not flow back, indicating that the egg whites are ready.

13. Take one-third of the beaten egg whites and pour into the egg yolk paste, stir up and down evenly.

14. Add in three times and stir until the egg yolk and protein paste is even.

15. Pour them into paper cups one by one, and fill them up to seven or eight cents full. Preheat the oven to 180 degrees and bake in the oven for 30 minutes.

16. The delicious Muffin Cup Jujube Cake is out.