Cooking Steps

1. 

   Step1:Remove the core and cut the jujube into pieces. Take 70g for standb

2. 

   Step2:Add water and put it into the blender to make jujube puree. If you don't like the graininess, you can make it more delicate

3. 

   Step3:Take 190g of jujube puree. Separate the eggs. Beat the egg whites into a clean container. Add the yolk into the jujube puree and mix well

4. 

   Step4:Add corn oil and stir wel

5. 

   Step5:Add 15g sugar and mix wel

6. 

   Step6:Sift the flour with low gluten, draw Z characters with egg and mix evenl

7. 

   Step7:Add a few drops of lemon juice to the egg white. Add sugar three times. Beat until stiff and foamy. The eggbeater has a small upright triangle. Preheat the oven for 160 degrees

8. 

   Step8:Add the beaten protein into the jujube paste in several times. First, turn over the egg and mix it evenly. Finally, turn over the bottom paste with a spatula and mix it evenly

9. 

   Step9:Lift the batter by 20cm and pour it into the mold. Then knock it gently for a few times. Shake out bubbles

10. 

    Step10:Bake in the oven at 150 ℃ for 50 minutes. Turn out the oven and turn it upside down. Cool it thoroughly and demould it

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin