Cooking Steps

1. 

   Step1:First separate the egg white and yolk. Then add 30g of white sugar into the yolk and stir with a blender until the yolk is light yello

2. 

   Step2:Add 50ml of milk to the egg liquid in step 1. Stir while adding 50ml of vegetable oil and mix wel

3. 

   Step3:Sift 85g of low gluten flour into the well stirred egg liquid. Mix the flour and the egg liquid in the form of Z with the blender

4. 

   Step4:Sift in 5g of cocoa powder for coloring, and then mix it with a blender in the form of

5. 

   Step5:Finally, add the date mud prepared in advance into the egg liquid of the previous step and mix well with a scraper. Put it aside for future use

6. 

   Step6:Add a few drops of fresh lemon juice or white vinegar to facilitate the egg whites to be served more thoroughly. Then divide the 50g white sugar into three times into the egg whites. Use the electric egg whisk to whip the egg white into a large bubble and add second times of sugar. Continue to play the more delicate bubbles and add third times of fine sugar to continue

7. 

   Step7:According to the previous step, it's OK to beat the egg white until the top of the egg beater can't stand upside down. At the same time, you can preheat the oven for 5 minutes

8. 

   Step8:Add the beaten egg white into the mixed egg liquid of jujube paste in three times. Use a scraper to fully mix it from the outside to the inside

9. 

   Step9:Then pour the mixed jujube cake into the mold that can be demoulded. Place the mold 5cm high from the table top and drop it naturally for three times to shake out the bubbles on the night surface of the cake. Finally, bake it in a 150 degree oven for 40 minutes

10. 

    Step10:The baked jujube cake has a strong smell of jujube. It tastes sweet and delicate. When it's cold, it's packed with knives. My husband will never be afraid of starvation at night