Jujube cake

Overview

The jujube cake with reduced oil and sugar has a soft texture and a real jujube aroma. Paired with a cup of light black tea, the Chinese afternoon tea is just as amazing and sentimental [Happy][Happy][Happy] Recently, I was really shocked by the videos of various food additives, from noodles to bread to prepared dishes. It is not easy to eat something with peace of mind. The jujube cakes from outside, heavy oil and heavy sugar are really not suitable for me at my age today. I found the recipe from Little Red Book, drastically reduced the ratio of sugar and oil, and replaced the corn oil with President's butter. I wanted to see how outrageous the recipe I prepared was. Practice told me that the taste and aroma are much better than buying them. It seems that as long as the time is available, you can still do it yourself. At least not for anything else but for food safety.

Tags

• pastries
• snacks
• baking powder
• butter
• egg
• jujube
• low gluten flour
• sugar
• baking soda
• milk

Ingredients

Steps

1. 1 First steam the dates in a pot over medium heat for 15 minutes.

   

2. 2 Remove the date cores.

   

3. 3 Dice the dates.

   

4. 4 Stir-fry the diced jujube and 150 grams of milk over low heat to form a ball into jujube paste.

   

5. 5 Add six egg yolks to jujube paste.

   

6. 6 Separate egg whites.

   

7. 7 Beat the date paste and egg yolks.

   

8. 8 Mix the egg whites, 45 grams of sugar and jujube puree mixture, and stir evenly.

   

9. 9 Mixed well.

   

10. 10 Mix cake flour, baking soda, and baking powder.

    

11. 11 Butter and sugar.

    

12. 12 The butter is heated to a liquid state.

    

13. 13 Sift the powder into the mixed jujube paste, stir evenly by turning it up and down, and finally add the butter liquid and stir it up and down evenly.

    

14. 14 Place into the flexible mold, bake at 160℃ up and down for 50 minutes.

    

15. 15 Unmold after baking.

    

16. 16 Cut.

    

17. 17 Finished product.