1. Red dates are boiled in water, peeled and pitted.
2. Use a spoon to sift through the mesh and press into a fine paste (or use a blender).
3. This is mashed red dates.
4. Peel the walnuts as complete as possible.
5. The raisins should be soaked in water to keep them moist.
6. The egg white and the yolk should be separated. Add the white sugar to the egg whites in three times and beat with an electric whisk. When the egg whisk is lifted, the egg white can pull out a short and upright sharp corner, which indicates that dry foaming has been achieved. You can stop whipping.
7. Put the beaten egg whites in the refrigerator temporarily to prevent defoaming. Then start making egg yolk paste.
8. Whisk the egg yolks with a manual whisk, then pour in the brown sugar and continue to mix well.
9. Pour in the salad oil and stir.
10. Pour the red date puree and stir.
11. Pour in the sifted low-gluten flour and use a rubber spatula to gently stir evenly. Do not stir in circular motions to avoid gluten in the flour.
12. This is the mixed egg yolk paste.
13. Take the egg whites out of the refrigerator and put 1/3 of the egg whites into the egg yolk paste. Stir evenly with a rubber spatula (turn up from the bottom, do not stir in a circular motion, so as to prevent the protein from defoaming). Put another 1/3 of the egg whites into the egg yolk paste and stir. Finally, pour all the egg yolk paste into the egg white bowl and stir evenly with the same method until the egg white and egg yolk paste are fully mixed.
14. Pour in the raisins and stir well.
15. Pour it into the mold, smooth the surface, pick it up on the table and shake it a few times to make a big bubble.
16. Put the walnuts on a stack, then put them in the preheated oven, in the middle layer, heat up and down at 140 degrees, and bake for 50 minutes.
17. After roasting, take it out and place it upside down on the cooling rack immediately and let it cool naturally.
18. Then use a stripping knife to carefully demould and cut into pieces. Now you can enjoy the delicious food!
19. Fragrant and sweet!
20. 😊
Tips:1. I used an 8-inch square mold, and it did not fill the entire mold after baking. If you want to fill it, add half of the recipe!
2. This formula is just perfect to fill the 8-inch round mold!
