Red Date Cake (whole Eggs)

by Gourmet Princess Hideri

4.8 (1)
Favorite
5

Difficulty

Normal

Time

1h

Serving

3

The sweet and soft, jujube-flavored red date cake is loved by the whole family. This time the method uses whole eggs to pass, which is convenient and quick, and has a high success rate. The eight-inch size is just right. Just make a breakfast these days. A glass of milk, delicious and nutritious

Red Date Cake (whole Eggs)

1. Prepare the ingredients

2. Jujube meat, corn oil, milk, put them in a wall breaker and mash them for later use

3. Eggs, brown sugar, put in a larger basin, and beat with hot water at 90 degrees

4. Send until the lines appear and the lines are not easy to disappear

5. Take about one-fifth of the beaten egg liquid and mix with the red date puree, stir evenly

6. Sift the remaining beaten egg liquid into low-gluten flour and mix evenly

7. Mix the two batters and stir evenly

8. Pour into the mold, shake out bubbles, sprinkle white sesame seeds on the surface

9. Preheat the oven to 160 degrees and bake for about 40 minutes

10. Take it out and let it cool, then demould it

Tips:

Pay attention to the mixing technique to avoid defoaming

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