Nutritious jujube cake

Overview

For this jujube cake, jujube paste is added to the flour, and the water used for kneading the dough is jujube juice boiled from jujube skins. The jujubes are not wasted at all. The finished jujube cake is rich in jujube aroma and extremely delicious

Tags

• staple food
• pasta
• old man
• autumn recipes
• lunch
• dinner
• students
• brown sugar
• date paste
• flour
• jujube peel juice
• raisins
• wolfberry
• yeast

Ingredients

Steps

1. 1 Wash the jujubes

   

2. 2 Add water and cook until soft. The dates I bought were dry and I cooked them for about half an hour. Peel and core the cooked jujube

   

3. 3 After cooking the jujubes, keep the water. Don’t throw away the jujube skins. Add them together and cook until the juice is thick. Filter out the jujube juice and let it cool for later use

   

4. 4 Peeled and pitted jujube meat and grind into puree

   

5. 5 Take 200 grams of date puree, add 30 grams of brown sugar, and mix well

   

6. 6 Add flour and yeast

   

7. 7 Knead evenly

   

8. 8 Add jujube skin, boil, filter and let cool thick jujube juice

   

9. 9 Knead into soft and slightly sticky dough

   

10. 10 Take a container, put the kneaded dough and press it flat. The 8-inch removable base cake pan I used was lined with parchment paper

    

11. 11 Decorate the surface with raisins, jujubes, and wolfberries, cover with a lid, and place in the refrigerator to ferment overnight (make the noodles before going to bed)

    

12. 12 The dough that has risen the next morning (the light is different, the difference in the pictures is really obvious😓) is put into the steamer, steam it over high heat, then steam it for another 30 minutes

    

13. 13 Steamed jujube cake

    

14. 14 When I took another photo, only half of it was left

    

15. 15 Xuan is soft and sweet, rich in jujube flavor, and so delicious