Chinese Food
Jujube cake
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Preparation - 1. Take the eggs out of the refrigerator in advance and warm them back. 2. Brush the oil on the mould and spread the oil paper. 3. Wash and soak the dates for ten minutes. 4. Preheat the oven in advance.
Cooking ingredients
Cooking Steps
Step1:Wash and dice jujube. Add 100g brown sugar and 1g salt. Boil with 150g water for 3 minute
Step2:Stir the cooked dates with a scraper or spoon to make rough jujube paste
Step3:Add 140g corn oil to jujube puree and stir until jujube puree and vegetable oil mix well
Step4:It's very important to put six eggs in 140 grams of white sugar. It's related to the taste of the cake. It's more difficult to put the whole egg in place than to put the egg white alone. The time will be longer. Be patient. It's easier to put the whole egg at 40 degrees. So the egg should be taken out of the ice box in advance and warmed back. Then a hot water basin can be put under the egg
Step5:Whisk the eggs until they are thick, fluffy and bulky. Lift up the beater. The egg drops slowly. And the egg drops in the basin will not disappear immediately.
Step6:Pour the prepared red jujube puree into the egg mixture. Beat it with a beater at high speed for 20 second
Step7:Sift in the mixed low gluten flour and baking powder. Mix quickly and evenly. Mix the flour and egg mixture completely
Step8:Pour in the mold. Shake out the big bubbles. Sprinkle white sesame on the surface
Step9:Put it into the preheated oven and bake for 45 minutes at 175 ℃ (each oven is different. The temperature is for reference only. The baking time of small-sized cake with small mold should be reduced appropriately
Step10:Cut into pieces after cooling. It's delicate and soft. It's rich in jujube fragrance.
Cooking tips:The mold I use is an 11 inch square plate. It's a bit big. If it's an eight inch mold, you can subtract half of all the ingredients in the formula. (baking reference time is 35 minutes). Six inch mold is one quarter of the ingredients. (baking reference time is 30 minutes). The temperature difference between different brands of ovens is different. If the surface color of the cake is too fast, it means that the heating temperature is too high. You need to properly reduce the temperature or cover the tin paper There is no cake residue on the bamboo stick pulled out from the center of the cake. It means it's baked. Dry the cake until it is not hot and demoulded. Cut the cake after it is completely cooled. There are skills in making delicious dishes.
