I know a lot of Ma Ma, like me, crazy to study food, especially for the baby! Today, I share my own jujube cake, which is really ten times better than the one sold outside! It is not only to enjoy the happiness and sense of accomplishment brought by the process, but also because the goods are really good and real, the most reliable thing for the children to eat, to ensure that the baby is happy to jump! This jujube cake is also suitable for hemp to eat, brown sugar and red dates, beauty and nourishment to nourish the good things of God, it is also very good to make it to yourself! This is the oven version (in the morning, a Ma Ma shared the steamer version with me, thank you very much, I will make a steamer version for everyone next time, so that the baby can eat it without the oven). Suitable for the age of more than 10 months (baby not allergic to egg white)
The first step is to prepare the red dates, wash them and cut them into red dates.
Put cold water in the pot and cook the red dates.
The ripe red dates are crushed into a cooking machine and made into red jujube.
If the jujube mud is relatively thin, it needs to be made thick and viscous (if it is already very viscous, it will only be filtered and not smashed). Heat the pan and filter the jujube mud into the pan with a sieve. This step is very important. It filters out the thick fiber and slag of the jujube, making the taste more delicate and convenient for the baby to digest.
Stir the whole fire on a small fire and knead it into a thick jujube.
50g of corn oil, 140g of red jujube, 40-50g of brown sugar, 135g of low-gluten flour, and 4 eggs.
Beat the eggs into the large bowl and pour brown sugar.
Add red jujube mud.
The egg beater starts to whipping at the highest speed. You can also add a few drops of lemon juice to make the cake paste more stable.
Stirring to the sticky appearance of the egg paste, can draw the feeling and state that the word will not disappear immediately (Figure)
Add salad oil and beat the egg beater at a low speed.
Sift through the sieve twice into the low-gluten flour, and mix them evenly with the mixing method (must not draw a circle of stirring, easy to deflate and defoam).
The mixed cake paste is also very thick.
Put the oiled paper on the baking tray. The oil paper should be completely covered with the baking sheet. Pour the cake paste and shake it a few times to shake out the extra bubbles.
The oven is preheated ten minutes in advance, fired up and down 160 degrees, and baked for about 30 minutes. Don't confuse me with the time. The molds are different in different ovens, and the time will be different. When the cake is completely discolored, it is already full of fragrance. At this time, pay more attention to it and do not bake it. Exciting moments!
Bake it and let it cool out.
Cut into blocks of appropriate size with a knife. Your baby can eat 1-2 pieces.
I used to buy food outside and felt good. Since I learned to do it myself, I have never bought it again! Nutritious and delicious does not hurt the child's spleen and stomach, and the baby is happy to go out to play or to get a point.
Tip: In addition to other suitable molds for baking trays, the thickness of the mold is directly related to the baking time. In order to shorten the baking time, I used a baking sheet.