1. Wash the red dates and soak them in water for 2 hours.
2. The soaked red dates are pitted.
3. Steam on the steamer for 20 minutes.
4. Add 50 grams of water to the steamed jujube and mash it with a food processor for later use.
5. The egg separates the white and the yolk and puts them into oil-free and water-free containers.
6. Add corn oil and 10 grams of brown sugar to the egg yolk and stir well.
7. Add jujube puree and stir well.
8. Sift in low-gluten flour and stir evenly for later use.
9. Add a few drops of white vinegar and 45 grams of brown sugar to the egg whites.
10. Beat with a whisk until stiff foaming.
11. Take one-third of the protein and put it in the red date batter, stir evenly.
12. After mixing, pour into the remaining egg white bowl and continue to mix evenly.
13. Pour the mixed batter into a mold covered with greased paper, and vibrate lightly to produce bubbles.
14. Preheat the oven to 160 degrees, and bake the lower layer for 40 minutes.
15. Remove the greased paper from the baked cake and put it on the baking net to let cool.
16. Cut into pieces and serve.
17. Finished picture.
Tips:The mold used is an 8-inch square mold.
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