Cooking Steps

1. 

   Step1:Prepare in advance - 1. Lay the oil paper on the mold first. See steps 2 and 3-http - / / www.douguo.com/cookbook/993921.html2. Soften the butter at room temperature in advance. The best degree is to poke the butter with your fingers. 3. Mix the low gluten flour and baking powder and sift them for us

2. 

   Step2:Jujube puree method: select big jujube, soak it in hot water for several hours, wash it thoroughly, put half of the jujube into the water, boil it in a pressure cooker for about 5 minutes, cut the jujube to remove the core after cooling, mash it with the skin (it can also be ground with a cooking machine). After the wok is heated, add a little oil and burn it red. Pour in jujube puree and stir fry. Add some sugar and stir fry until it is thick. (red jujube has sweet taste. Sugar can be adjusted in small amount

3. 

   Step3:Take a clean, waterless basin. Pour in the softened butter. Add in the sugar (the finer the sugar, the better the mixing

4. 

   Step4:After mixing evenly, use electric eggbeater to whisk for 5 minutes at high speed. Next to the container basin, whisk in circles

5. 

   Step5:Gradually you will find the butter white and fluffy. It's a bit like cream. (after being sent, there is no white fluffy. It may be that the butter temperature is too low or the speed of the mixer is too low. It can be adjusted by mixing under the basin with a warm towel pad.

6. 

   Step6:Add the egg liquid into the butter four times. Wait until the egg liquid is completely absorbed each time. Add the next time.

7. 

   Step7:After adding the last egg liquid, whisk for 2 minutes at high speed. The volume will expand and become larger. The texture is also soft and fluffy. You can see that the volume of the face is twice as large. It is wet and glossy and creamy

8. 

   Step8:Add flour to mix. This part is very important. Add sifted flour at one time. Use a scraper to mix it greatly

9. 

   Step9:Whisk the batter back to the center of the basin gently and quickly every time. Then press the batter with the back of the knife to stir it

10. 

    Step10:Add jujube paste. Continue mixin

11. 

    Step11:Stir until the batter is obviously smooth and glossy

12. 

    Step12:Mix the batter into the mould separately. Use a scraper to adjust the batter. Knock the mould gently after installation to make the cake compact and eliminate bubbles

13. 

    Step13:Heat the oven 180 degrees. Heat it 160 degrees. Preheat it for 5 minutes. Bake it for 40 minutes or so until the bamboo stick is inserted into the cake and taken out. No (bake it for 15 minutes or so. When the upper surface is bound, dip the knife in wate

14. 

    Step14:

15. 

    Step15: