Milky Date Cake

Overview

(Suddenly I realized that the steps in the previous article were wrong. Please repost it! Can you modify the original article? Please let me know) At first, I didn’t like to eat dates. However, after staying in Weihai for a few years, I fell in love with the taste of dates. At that time, I always bought those semi-dried red dates. Once I ate them, I could eat half a catty. In the south, you can’t buy this kind of semi-dried dates. Because I fell in love with dates, I fell in love with the house and the crow, and also fell in love with eating various date products. A few days ago, I suddenly wanted to eat jujube cake, so I made it myself. Unexpectedly, I succeeded in one try. This time, I thought again and replaced all the water with pure milk, which gave it a more milky flavor! Very delicious!

Tags

• pastries
• brown sugar
• cooked salad oil
• egg
• flour
• pure milk
• raisins
• red dates
• yeast powder

Ingredients

Steps

1. 1 Wash red dates

   

2. 2 Remove the core. (I cut it open)

   

3. 3 Add milk to the chopped dates. (Ordinary milk may have a more milky taste, but this is the only one I have at home)

   

4. 4 Use a juicer to squeeze the red date milk into puree

   

5. 5 Pour out the jujube juice, add flour, dissolved yeast powder, brown sugar, 2 tablespoons of cooked salad oil, and 1 egg, and stir evenly. (This can depend on personal preference and control the humidity. I like to eat softer, so I added 50ml of water)

   

6. 6 Brush a layer of oil inside the container (to facilitate demoulding)

   

7. 7 Pour the paste into the container

   

8. 8 Cover with a damp cloth and wait for fermentation

   

9. 9 It will be almost ready when it is doubled in size

   

10. 10 Steam for 20 minutes. (After turning off the heat, do not take it out immediately, let it simmer for a few minutes)