Cooking Steps

1. 

   Step1:60g brown sugar (I used three pieces of longan Jujube Black Sugar in my family. The difference between black sugar and brown sugar is mainly in the sugar making process. The others are basically similar) is melted into red (black) sugar water with 140g warm water. 30g warm water and 3G yeast are mixed into yeast water. *Note - the maximum temperature of warm water should not exceed 38C. Yeast will lose its activity under high temperature.

2. 

   Step2:Add 2G baking powder to 200g flour and mix well.

3. 

   Step3:Add yeast water, 2 eggs, 30g white sugar and mixed black sugar water into the flour mixture.

4. 

   Step4:Beat the mixture into a uniform batter with an electric beater. Brush the inside of the 6-inch cake mould with oil and pour in the batter. Ferment for 45 minutes. *Note - there is a trick to fermentation. Put the batter that needs to be fermented together with a bowl of hot water into an oven or microwave oven. Keep them in a closed space. The success rate of fermentation is almost 100%.

5. 

   Step5:Cut the red dates in half and remove the core. Put them on the fermented black sugar batter for decoration. Put the black sugar batter on the pot in cold water and high heat. Turn the water to medium low heat and steam for 30 minutes. Turn off the heat and simmer for 5 minutes.

6. 

   Step6:Wear anti scalding gloves and take them out. Put them aside. Separate them from the container at the edge with a film remover. Take them out and put them in a tray. Brown sugar cake finished.