Chinese Food
Brown sugar, jujube, Qifeng cake
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This cake is really not greasy. When baking, the strong smell of jujube mud permeates the whole room. After it is baked, the smell of jujube almost makes me steal a bite. And this cake is also very healthy. Use brown sugar to pass the protein. Add dates. It's healthy for blood. It's especially suitable for girls. Originally from @ gossip rabbit. Slightly modified.
Cooking ingredients
Cooking Steps
Step1:Use the puff flower mouth to core the red dates. The way is to insert the tip of the flower mouth from one end of the red jujube, then rotate it slowly and come out from the other end, so that the core of the red jujube can be easily removed.
Step2:Pour the processed dates into the milk pot. Add water. The amount of water is about the same as the dates.
Step3:Boil it over medium and low heat until you can't see the water. About ten minutes.
Step4:Pour the cooked jujube into the blender. Beat it into fine jujube paste. If the date mud is wet, you can pour it back into the milk pot and stir fry it.
Step5:Yolk is broken. Add milk and salad oil. Draw the word Z. Stir until it has a fine layer of foam. That is, emulsification.
Step6:Add jujube paste. Just draw Z and stir evenly.
Step7:Sift in the low gluten flour. Draw the word Z & quot; with the hand beater. Stir until smooth. Set aside. This time can preheat oven. 190 ℃.
Step8:Brown sugar is sifted first. It's convenient to pass it later.
Step9:Add brown sugar into the protein three times. Beat with electric beater until it is dry and foamy. First, beat the egg whites with a beater at a low speed until the fish eye blisters. Add 1 / 3 of brown sugar. Then, continue to use the electric beater to whisk at high speed until the volume of the protein is doubled. Add 1 / 3 of brown sugar. Then, continue to beat with the electric beater at a medium speed. There is a slight ripple. Add the remaining 1 / 3 brown sugar. Finally, whisk at low speed until resistance is obvious. When lifting the eggbeater, the tip is an upright peak.)
Step10:Add 1 / 3 of the protein cream to the yolk paste. Turn over with a rubber scraper and mix well.
Step11:Then pour the cake paste back into the protein cream. Continue to mix it with the method of mixing until no protein is seen. The paste is delicate and smooth.
Step12:Pour the batter into the mold. Use a scraper to slightly smooth it. Shake it twice.
Step13:Put into the preheated oven. Heat up and down 170 ℃. Bake for 45 minutes.
Step14:Shake twice after coming out of the furnace. Turn it upside down and let it cool.
Step15:It can be demoulded by means of a demoulding knife or by hand.
Step16:You can eat it after you cut it.
Cooking tips:1. The bowl for filling the egg white must be clean, free of water and oil. 2. In summer, after the egg white is separated, it can be frozen in the refrigerator together with the egg basin. When the yolk paste is made, it can be taken out. In this way, the low-temperature egg white can be easily dismissed, and it is more delicate and stable. 3. When mixing egg yolk paste and egg white cream, remember to use the method of mixing. Do not draw circles to avoid defoaming. 4. Please adjust the baking time and temperature according to the temper of your oven. 5. Shake the cake twice except for the next one. This will give off hot air. Remember to screw it down for demoulding. 6. Make sure to wait until the cake is completely cooled before demoulding. Otherwise, the cake will collapse easily. There are skills in making delicious dishes.
