Sugar-free Red Date Cupcakes, Soft and Dense, with A Strong Red Date Fragrance

Name: Sugar-free Red Date Cupcakes, Soft and Dense, with A Strong Red Date Fragrance
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 12 pieces Seedless red dates; 45g Low powder; 10g Corn oil; 2 pcs Frozen eggs; 100ML milk; A few drops Lemon juice; A handful White sesame; A handful Crushed Red Dates

by Dusty

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

What should I do if my kids are greedy for cake? Can't eat too much sugar, especially children aged 2-3, eat less sugar to prevent tooth decay. Here is a soft sugar-free red date cake. It tastes like the sweetness of red dates without adding extra sugar.
Although there is no sugar added, the egg whites have been beaten, so the taste is very soft and easy for children to eat! The slightly sweet version, if you want to taste sweeter, you can add 10 grams of sugar when you whip the egg whites!
Note: The size of the paper cup is height 4.4* upper mouth diameter 5.5* lower mouth diameter 4.7"

Ingredients

12 pieces Seedless Red Dates
45g Low Powder
10g Corn Oil
2 pcs Frozen Eggs
100ML Milk
A few drops Lemon Juice
A handful White Sesame
A handful Crushed Red Dates

Sugar-free Red Date Cupcakes, Soft and Dense, with A Strong Red Date Fragrance

1. To prepare the ingredients, the eggs need to be refrigerated, and the red dates are seedless. Separate egg yolk and egg white (put it in a clean basin and refrigerate for later use).

Sugar-free Red Date Cupcakes, Soft and Dense, with A Strong Red Date Fragrance recipe

2. Put the cleaned red dates into a non-stick pan, add water to submerge the red dates, and cook for 10 minutes on high heat (if you use red dates with pits, remove the pits after cooking). Remove and put the milk into the food processor.

3. Beat into delicate red dates and pour into a basin. Pour in corn oil and beat to mix.

4. Sift in low powder.

5. The zigzag shape blends into a smooth dripping red jujube egg yolk paste. Preheat the oven to 150 degrees up and down.

6. Add a few drops of lemon juice to the egg whites to get rid of the fishy. Use an electric whisk in one direction at a medium speed until the whisk has a small hook. Turn it to a low speed and beat 2 times to clean up large bubbles.

7. Take 1/3 of the meringue into the egg yolk paste, turn the pot counterclockwise with your left hand, cut the egg custard from the 2 o'clock direction, draw from the bottom of the basin to 7 o'clock, turn it over to the center of the basin, and mix initially. Pour the well-mixed batter back into the remaining meringue, and mix well in the same operation. Finally, use a spatula to pour out the eggs on the sides of the basin and the bottom of the basin, and then stir for a few more times.

8. Pour into a paper cup 9 minutes full. Sprinkle with chopped red dates and white sesame seeds.

9. Put it into the middle layer of the preheated oven, turn it up and down at 120 degrees and bake for 30 minutes, and at 140 degrees and bake for another 10 minutes to color.

10. After roasting and out of the oven, vibrate for 2 times to generate hot air, cool and seal and pack!

11. Finished product.

12. Finished product.

13. Finished product.

14. Finished product.

Tips:
Note: 1. Be sure to pay attention to the egg whites. The speed does not need to be too fast.
2. Pay attention to the technique of mixing.
3. It is for reference only when roasting mildly.