Scented Jujube Cake
1.
Ingredients: (in 8-inch mold) 180g pitted red dates, 150g milk, 6 eggs, 150g low-gluten flour, 70g corn oil, 5g baking powder
2.
Red dates are pitted with scissors. >>The amount given is for an 8-inch mold, and the ingredients for a 6-inch mold can be reduced by half.
3.
180 grams of pitted red dates and 150 grams of milk are added to a food processor to make a thick jujube puree. >>There is not much water, so it can't be beaten so delicately.
4.
Pour hot water into the basin in cold weather.
5.
Put an oil-free and water-free bowl on the hot water, and beat all the eggs into the bowl. >>1. Make sure that the water in the basin does not enter the bowl. Isn't there such a big bowl? Put water in the pot and place the egg beater in the pot. 2. It takes longer to send whole eggs than egg whites. It will be easier to send whole eggs in hot water, especially when I don't have heating in winter in Jiangsu, and the room temperature is only a few degrees without turning on the air conditioner.
6.
Beat the eggs with a whisk until the volume has doubled, from large bubbles to delicate small bubbles. The egg liquid is beaten into foam, and the non-flowing egg liquid can be picked up from the bottom with a spatula.
7.
Add the baking powder to the flour and sift in the low-gluten flour and baking powder in two batches. >>Baking powder must be added. If you don't want to add, please make other recipes of red dates recommended above.
8.
Cut and mix from bottom to top, do not over-mix in circular motions to avoid tendons and defoam.
9.
Stir well, then add the jujube puree, then stir well and add corn oil. >>After mixing red jujube puree and beaten eggs, the defoaming is quite serious, but this is how it works. The different order and the result of the practice are greatly different.
10.
After cutting and mixing evenly, pour the jujube paste into an 8-inch mold, which can be 7 or 8 minutes full, and it will be flush with the mold after baking. Let stand for 5 minutes.
11.
Preheat the oven and bake the middle layer at 140°C for 50 minutes. Cover the jujube cake with double layers of tin foil when the color of the jujube cake is satisfactory. Take it out and put a toothpick into the center of the cake. The toothpick will bake if it is not wet. It’s moist and needs to be roasted again. >> Baking such a cake is the same as Chiffon, it is better cooked with a chimney mold.
12.
After the jujube cake is baked, it is inverted, and the jujube cake is taken out after it is cooled thoroughly. >>The smaller the oven, the easier the uneven coloring. The 70-liter Siemens built-in oven at home will not be so badly white and black.
13.
I can smell the strong jujube scent through the screen~~Aftertaste the fragrance of lips and teeth~
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