1. Prepare ingredients, 100g red dates, pitted, 180ml pure milk (240ml), 100ml corn oil, 155g brown sugar, 6 eggs, and a little white sesame seeds.
2. Mix red dates, pure milk, and corn oil into a food processor to make a puree.
3. Mix brown sugar and eggs into a basin without water and oil.
4. Eggs, brown sugar, insulated water, beat with an electric whisk until fluffy.
5. Lifting the eggbeater to draw a figure of 8 can last 30 seconds without disappearing.
6. Take 1/5 of the beaten egg liquid, pour into the red jujube puree and mix evenly.
7. Sift low-gluten flour into the beaten egg liquid, quickly stir evenly, and mix until there is no dry powder.
8. Add the red date puree and stir evenly.
9. Spread silicone oil paper on the baking tray and pour the mixed red dates cake batter.
10. Sprinkle a little white sesame on the surface.
11. Put it into a fully preheated oven for baking. Bake at 160°C for 40 minutes.
12. The fragrant red date cake is ready, cool and cut into pieces before serving.
13. Very soft and sweet.
Tips:1. The red date is the weight of the pit, and it is pureed with milk and corn oil.
2. Dispense the egg liquid over water, prepare two pots, one smaller and one larger container that can be put into the small pot. The large basin is filled with hot water at 90 degrees, and the small basin is filled with egg liquid and brown sugar, which is beaten with an electric whisk.
3. Pay attention to the technique when mixing the mixed ingredients and mix quickly to avoid defoaming the fluffy egg cream. The red jujube cake after defoaming is not soft. This cake is very soft and has a delicate and full taste.
