Chinese Food
Brown sugar cake with dates
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After the Mid Autumn Festival, although the temperature in the south is still more than 30 degrees, it can obviously feel cool. In summer, the body perspires a lot and consumes a lot of physical energy. Therefore, autumn is the best time for nourishing and health preservation. At this time, the brown sugar cake with date mud is the most suitable one. Red jujube nourishes blood. It tastes sweet and warm. It has spleen and stomach channels. It can nourish the middle and Qi. It can nourish blood and calm nerves. When this cake is baking, the strong smell of jujube mud pervades the whole room. After coming out of the oven, the smell of jujube almost made me take a bite. It's also very healthy. It's especially suitable for girls. It's good for killing protein with brown sugar, adding jujube, nourishing blood and health.
Cooking ingredients
Cooking Steps
Step1:[making jujube puree] wash the jujube, dry the water and remove the core.
Step2:Put the cored jujube into the pot. Put in the fresh water that has not been dried before. Cook until the jujube is completely soft and waterless.
Step3:Put the cooked jujube into the blender, beat it into fine jujube paste, and sieve it. Take 160g for standby.
Step4:[making split sponge cake paste] add brown sugar to the yolk. Use an egg beater to break it up immediately to prevent the yolk from caking. Stir to a fine yolk paste.
Step5:Heat the yolk paste in hot water. Melt the brown sugar completely. Beat the yolk paste until it becomes lighter and thicker. It is emulsified
Step6:Add jujube puree. Mix well to make a fine jujube puree yolk paste.
Step7:Add 2-3 drops of lemon juice to the egg white. Mix in brown sugar three times and beat. Beat until the protein can pull out the slightly curved peak, close to the dry foaming.
Step8:Take 1 / 3 amount of protein cream and add it to the yolk paste of jujube puree in step 6. Stir quickly and evenly.
Step9:Pour the egg batter mixed in step 8 into the remaining protein cream. Use a scraper to quickly start and mix well.
Step10:Mix the low gluten flour and baking powder, sift them and add them into the jujube paste. Mix quickly and evenly.
Step11:Put a small amount of egg paste into the pre weighed salad oil. Quickly cut and mix with a scraper. Basically mix well.
Step12:Pour the egg oil paste into the jujube paste and stir well.
Step13:The mixed cake paste presents a delicate state.
Step14:Mix well. Add chopped walnuts. Continue to mix quickly and evenly.
Step15:Put the egg paste into the flower mounting bag, cut and squeeze it into the mould with the paper holder. Use the scraper to smooth the surface and shake the mould.
Step16:Preheat the oven. Heat up and down 170 ℃. Bake in the middle and lower layers of the oven for 2025 minutes. Insert toothpick into the cake free body and take it out.
Step17:The house is full of fragrant jujube fragrance, which makes you feel light and warm.
Cooking tips:1. Today's sponge cake is made by egg splitting. From the name, we can know the difference between the split egg sponge cake and the whole egg sponge cake. But it is very similar to Qifeng cake. We need to beat the egg white. The difference is that the egg yolk of the split egg sponge cake is emulsified and then stirred with the protein cream. Finally, we add the powder and oil. Thus, the most delicate taste is created. 2. Brown sugar is easy to absorb moisture and agglomerate. Break the agglomerate before use. You can also use it to sift the brown sugar once. Otherwise, the place where the sugar is baked is a black hole. 3. If the cake is wet and sticky, it is not well covered. It has something to do with the moisture content of jujube mud. If the dried jujube mud is wet, it can be directly fried in a non stick pot without any ingredients. There are skills in making delicious dishes.
