I have done a lot of version of the jujube cake, but every time it is made, it is wet, and it is not the same as the one sold outside. Today, I tried it according to the prescription of Jun, and made a slight change, but there was no feeling of wetness. If you have done the pro or feel wet inside, you can add some flour on the basis of the original formula (the reason why the jujube cake outside is because they are not willing to put too much jujube). Let's do it soon!
Dry red dates to the core, cut with a knife (try to cut a little)
Cut the red dates into a small pot, add water, cook until the water is open (I cook a little water in the pot, because I want to get rid of the wet feeling, definitely reduce the water, but remember not to cook).
After boiling, add baking soda and mix well, then add butter and stir until the butter melts. Finally add brown sugar and stir until the brown sugar melts.
Mix the low-gluten flour with the baking powder and pour the mixture from step 3 into the flour.
Pour in the broken eggs and mix them evenly with a squeegee. Use the way from the bottom up, do not draw a circle of stirring.
Stir the mix after the flour is completely wet.
Pour the batter into the mold, seven points full (I use an eight-inch square baking tray). Immediately put the mold into a preheated oven at 180 degrees, and bake the middle layer up and down for 15 minutes until the cake is fully swelled. Use a toothpick to pull into the center of the cake and pull it out. There is no residue on the toothpick, which means the cake is baked.
1. The weight of the dried red dates in the formula refers to the weight before the core is removed. 2. The height of the jujube cake poured into the mold should not be too thick, otherwise it will not be baked or easy to be soft. 3, if you are doing more than the formula of flour, you can not use the baking tray to roast, you should use a smaller container, such as baking bowl, small cake mold, etc. for baking.