The favorite jujube cake of the family is not used to eating outside. The jujube is too thick and tastes bad. The jujube made by myself is accompanied by the recipe of the hurricane cake. The taste is not to be said. After two days, the amount of this formula is also very good. (Eight-inch live hurricane mold), it is recommended that you use live bottoms. Membrane (✪▽✪), you can also use a square mold, baking pan, but everyone should look at the conversion
First, we make jujube, wash the dried jujube and steam it for about 25 minutes.
After cooling, go to the core
The cooking machine adds a small amount of water to make the jujube (like the taste of meat, not too broken)
Prepare two pots, pour the jujube in a pot, mix the oil with the manual egg beater.
Flour and cornstarch are mixed and sieved, sieved into the jujube pot, continue to be stirred evenly with a manual egg beater, and mixed with no special tips for dry powder. If you like to eat a little loose, you can add 2 grams of baking powder to this step. The jujube cake in the child is not
Start separating the eggs, put the egg yolk directly into the jujube pot, and pour the egg white into another pot (the oil in the pot should be guaranteed to be oil-free)
Stir evenly with the font of a manual egg beater
If brown sugar is afraid of big cockroaches, everyone can go through the sieve.
Pour a few drops of lemon juice into the protein
The electric egg beater will disperse the egg white and hold the first brown sugar, then the electric egg beater will continue to send the high speed.
After the volume is bulky, start adding a second brown sugar, pay attention to the speed or medium and high speed.
The third time, the remaining brown sugar is added, and the electric egg beater continues to send to the rigid foam at a low speed (the high-speed protein will produce a lot of large bubbles in the previous high-speed protein, and the final low speed is also to shake out the large bubbles inside)
The protein is best in the best state, the group knows the delicate, the protein brought out by the eggbeater head has an upright small sharp angle and the protein is laid off (very important part)
Take one-third of the protein into the stirred jujube egg yolk paste basin and use a silicone scraper to turn it up from the bottom (make sure to use a silicone scraper)
Stir the batter and pour all the remaining batter into the remaining protein bowl.
Pour the batter into the mold, shake out the big bubbles, put the dried dates on the decoration, or sprinkle with sesame seeds.
The oven is preheated in advance, fired 140, and the fire 130 is about 70 minutes of baking. My oven is 95 liters. The temperature is a bit high. You can set your temperature according to your own oven.
After baking, the bottom buckle is cool and you can remove the film and cut it.
The temperate jujube cake after baking is very soft. Let's try it.
You can also use paper cups, it is convenient to eat.
When you play jujube, there is no specific proportion of water. You can look at it, but don’t put too much, avoid too much water.